Methi (Vendhaya Keerai)
Vendhaya Keerai (Methi) is a healthy greens and we can make many different dishes using this keerai. Vendhaya Keerai is called “Methi” in Hindi and Fenugreek Leaves in English. Dry fenugreek Leaves are called “Kasoori Methi”. Methi leaves has lots of medical benefits especially for women. I have a practice of using methi leaves once a week. Thoran (Thuvaran) is a Stir-Fry Poriyal made in Southern Tamilnadu and in Kerala. Vendaya Keerai Thoran is one of my family favorite Thoran.
How to clean Vendhaya Keerai ?
Discard the thick stem and roots. Pluck only the leaves. Wash it thoroughly in the water. You can also store the leaves in the refrigerator upto 3-4 days by wrap it loosely in a paper towel and keep it in a ziplock bag
Vendhaya Keerai Thoran
This Vendaya Keerai Thoran is a very delicious and easy to make Stir-Fry. First Moong dal is cooked till soft but firm. Also since its a stir-fry, coconut is ground along with red chili and cumin seeds to a dry powder. If you use desiccated coconut, you will get a smooth powder. But I used freshly grated coconut and hence due to moisture in the coconut, I did not get a smooth powder. The main rule is we should not add any water while grinding. Because this Methi thoran is not a stew. Vendhaya Keerai cooks so fast and also as a rule of any greens add less salt. Within minutes, this Vendhaya Keerai Thoran will be ready!
What Other Recipes that we can make using Methi Leaves ?
I used to make this Vendhaya Keerai Thuvaran often. Vendaya Keerai Thoran tastes very nice with any South Indian Kuzhambu or Rasam Variety. I also make methi poori, methi dal and other recipes too Vendhaya Keerai. Try these yummy Vendhaya Keerai recipes and share your comments!
Video Version of Making Vendhaya Keerai Thoran
Notes:
- Spice it up with Onion and Garlic – I made this recipe as “No-Onion-No-Garlic”. We can also make it with Onion and Garlic. After tempering, you can add half cup of onion and 1 or 2 finely chopped garlic and saute the onions well until it turns light brown. Then add the Methi Leaves and continue the process mentioned in the Recipe
- Avoid the Grinding process and simplify it – For Thoran (also called as Thuvaran), we usually grind coconut with Jeera and Red Chilli and add it to the Thoran as i mentioned in the recipe. We can avoid the grinding process by simply adding a teaspoon of Sambar Powder and grated coconut instead of grinding Red Chili and Coconut. Jeera can be added along with Tempering process.
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