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

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