Vendhaya Keerai (Methi) is a healthy greens and we can make many different dishes using this keerai. Methi leaves has lots of medical benefits especially for women. I have a practice of using methi leaves once a week. I used to make this Vendhaya Keerai Thuvaran often. I also make methi poori, methi dal and other dishes too.
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| Vendhaya Keerai Thuvaran |
| Preparation time | 10 hours |
| Cooking Time | 15 mins |
| Servings | 5 |
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| Vendhaya Keerai Thuvaran |
Ingredients:
| Vendhaya Keerai(Fenugeek Leaves) | 1 bunch |
| Moong Dal | 3 tablespoon |
| Turmeric | 1 teaspoon |
| Salt | To Taste |
| Sugar | 1/2 teaspoon |
| Grated Coconut | 1 tablespoon |
| Red Chilli | 1 |
| Cumin Seeds | 1/2 teaspoon |
For Seasoning:
| Mustard Seeds | 1 teaspoon |
| Red Chilli | 1 |
| Urdal | 1 teaspoon |
| Oil | 1 teaspoon |
Method:
- Take the moong dal in a pan and add water and cook it. The dal should be cooked and at the same time it should not be smashed. The cooked dal should not stick with each other
- Remove the leaves from vendhaya keerai and Wash and finely chop the keerai and keep it aside
- Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urdhal and fry till it turns golden brown color and add broken red chillies and fry for a second. To this add the cleaned keerai and allow the keerai to cook. Don't add any waterThe spinach will lose its own water and that is enough to cook the leaves. It will take only 3-4 minutes to cook the methi leaves. Add salt, sugar and turmeric powder and allow the spinach to cook completely
- Meanwhile, add the grinding ingredients to the mixer and grind it to a nice powder.
- When the methi leaves are cooked, add the cooked dal and mix well
- Finally add the ground powder and mix well and keep in flame for another minute and remove from flame
- The yummy Vendhaya keerai thuvaran is now ready to serve.
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| Vendhaya Keerai Thuvaran |