Fenugreek sprouts and sweet corn pulav

Fenugreek (Venthaiyam in Tamil) is one of the amazing spice that's being used in our cuisine either as seeds, sprouts or leaves. Fenugreek seeds some how find their way into all the masala podis used for our cooking like rasam podi, sambar podi. Also the seeds are used in most of the kuzhambhu recipes, especially fish kuzhambhu. Use of fenugreek seeds in fish curry preparation helps to eliminate the raw flavor of fish. Also roasted seeds make thier way into all the pickles. Apart from this fenugreek leaves known as Venthaiya keerai in Tamil is usually used to make kootu, parathas. Dried fenugreek leaves popularly known as Kasuri methi is used in most of the North Indian curries as flavor enhancer.

Apart from its use in food for taste and flavor, fenugreek seeds have a wide range of medicinal benefits. Here are the few uses of venthayam seeds, that I have heard from my mom.

Soak few tbsp of fenugreek seeds in water overnight and then grind them into a fine paste. This is will now be a great home made conditioner for our hair.

Also venthayam seeds are great  relief to stomach cramps and pains. I always carry these seeds in a Ziploc bag with me during travel, so as to get instant relief from cramps.

Soak a tsp of venthayam seed in warm water overnight. Intake of these soaked up seeds on empty stomach is of real good to diabetics patients and also helps to have strong healthy hair.

Going on to the recipe its the Fenugreek sprouts and sweet corn pulav. I have used the fenugreek sprouts that have been sprouting for two days. These sprouts can be stored in fridge for at least 4 days by wrapping them in a clean thin muslin cloth. I have a used a combo of sweet corn to combat for the bitterness of the sprouts. Also I cooked the rice in coconut milk to enhance the flavor and to take care of the bitterness from the sprouts.

This combo worked out really well and we didn't even taste the mild bitterness from the fenugreek sprouts. My hubby like it very much and was also surprised that it was made with methi sprouts.

Things needed

Basmathi rice - 1 Cup
Water -  1/2 Cups
Coconut milk - 1 Cup ( I have used canned coconut milk)
Fenugreek seeds/ Venthayam sprouts - 1/2 Cup
Cabbage - 1/2 Cup (Chopped)
Sweet corn kernels - 1 Cup
Bay leaf - 2 nos.
Cloves - 2 nos.
Cinnamon stick - 1 no.
Green chilly - 2 nos.
Cashew nuts - for garnishing (Optional)
Coriander leaves - 1/4 Cup (Chopped)
Salt - To taste
Oil - 1 Tbsp

To grind
Ginger - Medium sized piece (Chopped)
Garlic pearls - 3 nos.
Cardamon - 1 no.

Soak basmathi rice for at least 20 minutes. Heat oil in a pressure cooker, add green chilly, cashews, cloves, cinnamon, bay leaf. Saute them for 2 minutes, then add the chopped onions and cook it until it turns pink.

Add the sprouts and fry it for 2 minutes. Now add the chopped cabbage and sweet corn to it. Meanwhile grind all the ingredients under 'to grind' into fine paste. Add this to the sprouts-corn mixture and cook until the raw smell of ginger-garlic paste vanishes.

Drain water from the soaked rice and add it to the cooker. Fry the rice with the masala for few minutes. Now add coconut milk to the rice mixture and adjust for salt.

Bring this mixture to boil. Close the cooker and turn the heat to low. Pressure cook for 10 minutes. Turn off the stove and let the cooker stand on the same heat for 20 minutes

Now your plate will be filled with simple, healthy delicious Fenugreek sprouts and sweet corn pulav.  The chewiness of the fenugreek sprouts, sweetness and crunchiness from the corn kernels bound together with the flavor from cabbage made the pilaf delicious. We enjoyed this pulav with the simple Peas tofu curry.

This recipe goes to Think spice think fenugreek event  started by Sunita of Sunita's world guest hosted by Priya(Yallapantula) Mitharwal.

This recipe along with Sprouts spinach pulav goes to Lets sprout event by Priya.

Also makes it entry to the Veggi/Fruit a month - Corn event started by Priya, guest hosted by Akheela of Torview.