Methi Wara Chawar

Methi Wara Chawar is one of a handful of Sindhi dishes I know how to cook, and it has been one of my top favorites for many years now.

Part of the appeal of this dish, to me, is the fact that it is made with methi or fenugreek leaves. These pleasantly bitter greens are health superstars and taste great in subzis and curries. Paired with rice they are simply and stunningly delicious.

I would usually make Methi Wara Chawar with white rice, but this time, to make it healthier, I went with brown rice. It did take longer to cook because brown rice does need more time to tenderize than white, but the result was worth the wait.

The recipe I’ve used in the past did not use garam masala, but I added it this time because I thought the¬† brown rice needed something hefty enough to stand up to it, and I wasn’t sure that the other spices– chilli powder, turmeric powder and coriander powder– would do the trick. The result was great, especially¬†when I paired it with this traditional Konkani moong recipe that’s mild and creamy.

Here’s the recipe. Enjoy, all!

Methi Wara Chawar


1 bunch fenugreek or methi leave, chopped (about 3-4 cups)

1 1/2 cups brown rice, washed under running water and drained

4 cups water

1 tbsp canola or other vegetable oil

1 tsp cumin seeds

2 tsp coriander powder

2 tsp garam masala

1 tsp red chilli powder

1/2 tsp turmeric powder

1 cup tomato puree

Salt to taste

Heat oil in a saucepan.

Add the cumin seeds and, when they sputter, add the fenugreek leaves and toss to coat with oil.

Add the tomato puree and powdered spices and cook until the tomato begins to express oil.

Add the rice. stir until it starts to turn opaque, then add the water and salt to taste.

Bring to a rolling boil, turn the heat to low, cover with a tight-fitting lid, and let the rice cook 50 minutes.

Turn off the heat and allow the rice to stand 10 minutes before opening the lid.

Fluff with a fork and serve hot.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

14 thoughts on “Methi Wara Chawar

  1. Permalink  ⋅ Reply


    March 26, 2010 at 1:17am

    I am yet to try cooking with methi leaves… this recipe of yours is tempting me to try one soon… love the colour if the dish :)

  2. Permalink  ⋅ Reply


    March 26, 2010 at 1:33am


    I did not know this at all, brown rice is sure healthier and chewier. One more on my list to make and eat!a

  3. Permalink  ⋅ Reply


    March 26, 2010 at 4:35am

    Hi V,

    After reading your post yesterday, I was thinking about the whole thing for some time. I mentioned it to my pal and that grew into a good conversation. The rice that you have posted looks good. Have not had that much of Sindhi food.

  4. Permalink  ⋅ Reply


    March 26, 2010 at 8:01am

    I love this. On my list, but with regular white rice. I somehow haven’t gotten over my reluctance to use brown rice.

  5. Permalink  ⋅ Reply


    March 26, 2010 at 11:20am

    This is a regular at my place … quick and simple. I sometimes throw in some vegetables too. Using brown rice is a good option Vaishali. :-)

  6. Permalink  ⋅ Reply

    AMA's AnythingVegetarian

    March 26, 2010 at 11:25am

    I love sindhi food.I had a sindhi friend in college and used to enjoy this rice .You reminded me of those days and its raining in NJ I feel Nostalgic.Healthy Combo.

  7. Permalink  ⋅ Reply


    March 26, 2010 at 12:29pm

    hey I just commented on of the fellow bloggers blog about fenugreek fried rice, and here I see the apna desi version of methi wara the clicks..makes me hungry..

  8. Permalink  ⋅ Reply


    March 26, 2010 at 4:59pm

    I thought it will be like a khichdi, but this looks good, with tomato puree it is almost like a mixed rice..

  9. Permalink  ⋅ Reply


    March 26, 2010 at 6:05pm

    It seems like ages since I visited your blog….need to catch up with so many blogger friends.
    The title made me wonder whether it actually means SINDHI Methi wara chanwar or is there something similar sounding in other language…And it goes without saying that I was happily surprised to find the reality ;-)
    The brown rice is yet another thing which is on my mind since long, its just that I am yet to find one good brand for it tht’s available in Mumbai
    The rice looks pretty.We add garlic too , to this rice and to make it more healthier we add loads of vegetables like carrot, beans, peas, cauliflower, potato etc. A whole meal ,it makes with some curd/yogurt and papad..blisss

  10. Permalink  ⋅ Reply


    March 26, 2010 at 8:14pm

    I have never tried any sindhi dishes yet, this rice looks like a great place to start ! Loved the use of brown rice…

  11. Permalink  ⋅ Reply


    March 27, 2010 at 2:04am

    Looks great! I’ve never had methi, hope to be able to someday. Peace, Stephanie

  12. Permalink  ⋅ Reply


    March 27, 2010 at 2:41am

    I too loved the flavour of Methi. Loved the color and the flavour of the rice.

  13. Permalink  ⋅ Reply


    March 27, 2010 at 2:07pm

    A very interesting variation of the regular methi rice I make, looks very colorful and nice Vaishali…I am going to try this one :) Are you planning to go to Cherry blossom this weekend? we don’t have any plans as of now yet due to our travel plans…I need to see it before the season is over :)

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