Vendhaya keerai kootu recipe, fenugreek leaves kootu

Name: Vendhaya keerai kootu recipe, fenugreek leaves kootu
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Vendhaya keerai/fenugreek leaves; 1/4 cup Moong dal; 1/4 cup Toor dhal; 2-3 garlic cloves; 2-3 slit Green chillies; as needed Salt; 1/2 cup chopped tomato; 1/2 cup chopped small onion; 1/4 tsp Turmeric powder; 1/4 tsp Sugar; To temper; 1 tbsp Ghee; 1 tsp Mustard seeds; 1 tsp Urad dhal; 1 tsp Cumin Seeds; 1/4 tsp hing

SaranyaSenthil @cook_16747527

USA

Vendhaya keerai or fenugreek leaves (methi leaves) with moong dal in South Indian way. No bitterness will be felt in this kootu. I have been thinking kootu will be bitter and avoided making it. This is the first time I am making this south Indian style kootu, though I have made methi dal north Indian way couple of times. After making vendhaya keerai sambar, I found it won't be bitter. So I picked fresh leaves from balcony( homegrown).

SaranyaSenthil @cook_16747527

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Ingredients

4 servings

1 cupVendhaya keerai/fenugreek leaves
1/4 cupMoong dal
1/4 cupToor dhal
2-3garlic cloves
2-3slit Green chillies
as neededSalt
1/2 cupchopped tomato
1/2 cupchopped small onion
1/4 tspTurmeric powder
1/4 tspSugar
To temper
1 tbspGhee
1 tspMustard seeds
1 tspUrad dhal
1 tspCumin Seeds
1/4 tsphing

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Steps

1

Pick the leaves alone from the stalk and clean (wash). Pressure cook tomato, onion, green chilli, garlic, moong dal and toor dhal along with 1/2 cup water for 2-3 whistles in medium flame.
2

Saute fenugreek leaves with salt, sugar and 1 tbsp of water in a pan.
3

Once the keerai is cooked, add cooked dal and mix well. check the spice and salt level.
Bring to boil and switch off the flame.
Temper with the items given under ‘To temper’ table.
Add the seasoning to Vendhayakeerai Kootu and serve hot with dollop of ghee and Hot rice Or Chapathi.