Tuesday, February 25, 2014

Methi (Vendhaya ) Leaves Poriyal

1 bunch -Fresh Methi leaves (Vendhaya keerai) 
7 or 8 nos -Small Onion (chopped)
2 clove  - Garlic (crushed) 
2 tbsp  - Fresh grated coconut (or use dry desicated coconut flakes ) 
a pinch  - Sugar 
2 pinch - Turmeric 
1 no  - Dry red chili 
¼ tsp  - Mustard 
¼ tsp  - Cumin seeds 
¼ tsp  - Asafoetida 
4 nos  - Curry laeaves 
½ tsp  - Salt (or to taste) 
2 tsp  - Oil 
1 tsp - Moong dhal
1 tsp - urad dhal

  1. Methi leaves tender stalks are edible, so cut off the hard stalks along with the roots and discard. Wash them thoroughly in cold water and rinse for a couple of times. Chop them finely and keep aside.
  2. Heat oil in a pan splutter mustard, Moong dhal , urad dhal, cumin seeds, dry red chili and curry leaves. 
  3. Add the chopped onions and garlic, fry for a minute over medium flame.
  4. Now add the chopped Methi leaves along with sugar, turmeric and asafoetida.
  5. Saute till it wilts slightly, add salt and grated coconut.
  6. Fry for 2 minutes and switch off. Serve hot as a side for rice.

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