This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh..
In the early hours in Bangalore, many "Soppu" vendors bring home different kinds of greens to sell in baskets.. I have always adored all the greens. They are fresh and best used immediatly. The taste is amazingly good. Whenever mom used to purchase Menthya soppu, this rice delicacy was always a must.. Its very delicious and simple..
Fresh Menthya soppu/Methi bunches: 2 bunches (clean and strip the leaves from the stem)
cashew nuts: 2tbsp
Vangibath powder/Sambhar powder: 3tsp
seasoning: 2tbsp oil, mustard, hing, curry leaves, dried red chillies
jaggery/honey: 1tsp (optional)
Clean the leaves thoroughly and spread it on a clean paper towel/kichen towel to dry.. Chop the leaves roughly.( Avoid chopping the leaves when wet since it bruises the leaves)..
In a pan, heat oil, season with mustard, hing, curry leaves, dried red chillies. Now add broken cashew bits and fry for a few minutes. Now add the chopped Menthya leaves and mix well. Add lime juice and fry for a few minutes till the menthya leaves are cooked.. Now add the masala powder and salt. Mix well till the oil separates. Cool and mix with rice and serve with raita of your choice...
Tip: This gojju can be made and stored in the refrigerator and used as needed..
If Vangibath powder is not available, fry 1/2 inch piece of cinnamom and 2 cloves. grind it with sambhar powder with 1/4tsp pepper. This will give a very good flavour..