Methiya Pez
Methi refers to fenugreek seeds and pez (in konkani language) means kanzee(gruel/porridge). Methiya pez is a very healthy post natal recipe. Methi is considered a lactogouge that increases the quantity of breast milk. So this gruel is very good for nursing mothers. Fenugreek seeds too have multiple health properties so this porridge is very nutritious to everyone. My mom used to make this for us for the evenings and as a kid even though its taste was a little bitter , I used to love it. One of my favourites! Very healthy for kids as well.
Ingredients
- 2 tbsp Meethi (Fenugreek seeds)
- 1/3 cup Parboiled Rice
- 1/2 tsp Salt
- 2 cup Coconut Milk
- 3/4 cup Jaggery (I used 1/2 cup Goan and 1/4 cup Cane jaggery)
- 1/2 tsp cardamom powder
Instructions
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1 Soak the fenugreek seeds in 1 cup water overnight.
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2 The next day, remove the seeds and keep the seeds aside. Reserve the fenugreek water for later use.
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3 Wash and soak the rice for atleast 1 hour.
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4 In a pressure cooker, add the rice and fenugreek seeds with 1/2 tsp salt and 3 cups water. Keep on HIGH flame for one whistle. Let the pressure of the cooker get released naturally.
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5 Then add, jaggery and coconut milk to the rice and fenugreek mixture.
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6 Cook on low flame.
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7 After about 15 minutes , add the cardamom powder and adjust the salt.
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8 Cook for another 5 minutes. Methiya pez is ready.
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9 Serve!
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Xantilicious.com
| Recipe Name | : | Methiya Pez |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/methiya-pez/ |
| Passive Time | : | 30 minutes |
| Prep Time | : | 15 minutes |
| Cook Time | : | 30 minutes |
| Serving | : | 3-4 People |
Ingredients
- 2 tbsp Meethi (Fenugreek seeds)
- 1/3 cup Parboiled Rice
- 1/2 tsp Salt
- 2 cup Coconut Milk
- 3/4 cup Jaggery (I used 1/2 cup Goan and 1/4 cup Cane jaggery)
- 1/2 tsp cardamom powder
Instructions
| 1 | Soak the fenugreek seeds in 1 cup water overnight. | |
| 2 | The next day, remove the seeds and keep the seeds aside. Reserve the fenugreek water for later use. | |
| 3 | Wash and soak the rice for atleast 1 hour. | |
| 4 | In a pressure cooker, add the rice and fenugreek seeds with 1/2 tsp salt and 3 cups water. Keep on HIGH flame for one whistle. Let the pressure of the cooker get released naturally. | |
| 5 | Then add, jaggery and coconut milk to the rice and fenugreek mixture. | |
| 6 | Cook on low flame. | |
| 7 | After about 15 minutes , add the cardamom powder and adjust the salt. | |
| 8 | Cook for another 5 minutes. Methiya pez is ready. | |
| 9 | Serve! | |
Hi Xanti
Cud u plz post the recipe for Mandos
Thanks
Rekha
Hi Xanti
I always thought Methiyepyez was a Mangi dish…. but i have realised over the years, our cooking is very similar, but named differently.
Brought back fond memories of my mom seeing this recipe.
Good work….keep going….
Hi Winnyfred
Methiya pez is very much a Goan dish 🙂
U reminded me of my granny who use to make this matti paz when we use to get cold, ur recipe was exactly the same Keep it up
Thanks joslin
Do give it a try 😊
Very nice
Thanks Janet 🙂
Hey xanti , if I add crushed jaggery and coconut , will it work?
yes melissa:)
Tried your methiya pez recipe..and it turned out yum..thanks for the wonderful recipe….i skipped the sugar cane Jaggery though, stuck to the palm Jaggery itself becos that’s how my mum made it..thanks once again.
Thanks Irene for trying the metiya pez recipe . Glad you liked it .
Thanks for your feedback
Wow.. Thank you so much.. didn’t know it is so easy to make..
Your most welcome Alcina
Do give it a try and share your feedback 😊
I make this every year for good Friday.
Same receipe given by MIL
Oh is it ?
Never hear of methiya Pez being made on Good Friday …
An excellent detailed discription of your recipe with photos, Well done .Will try in summer
Thanks Leonard .
Do try it out and share your feedback 😊
Hi xanti ,
Can this be refrigerated and had over a few days
Yes you may ..
Can I use canned coconut milk or does it have to be fresh?
Yes
All recipes , canned coconut milk is fine