Vendhaya keerai Kootu | Methi kootu | Fenugreek leaves moong dal dry curry


Vendhaya keerai Kootu


Cuisine Style: Tamil nadu, south india | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Kootu, Curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Methi leaves [fenugreek leaves, Vendhaya keerai ]- 1 cup
  • Moong dal [pasiparuppu]– 3 tbsp
  • Coconut - 2 tbsp [grated]
  • Onion – 1 [chopped]
  • Garlic – 2 cloves [mashed]
  • Dry red chilli – 1
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Sugar or jaggery – 2 tbsp
  • Oil – 2 tbsp
  • Salt to taste
  • Water as needed

Method

  • Dry roast moong dal then wash.
  • Boil moong dal with turmeric powder in an open pan for 10 min.
  • Heat oil in a pan add mustard seeds & let it splutter.
  • Add Bengal gram, urad dal sauté.
  • Add onion sauté till soft
  • Add garlic, dry red chilli & curry leaves sauté.
  • Add Fenugreek leaves sauté for 3 min.
  • Add turmeric powder, red chilli powder sauté. Add enough water cook till soft
  • Then add boiled moong dal mix well
  • Finally add sugar or jaggery & grated coconut mix well.
  • Then cut off heat, serve hot with rice or chapatti.

Methi leaves and moong dal sabzi
Methi leaves and moong dal sabzi


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