Fenugreek Leaves (Vendhaya Keerai in Tamil, Methi Saag in Hindi) are healthy though they have slight bitter taste.
Here I have prepared Vendhaya Keerai Kuzhambu using toor dal.
Serves: 4 to 6
Cooking time: 30 minutes if you have cleaned and kept Keerai ready
Ingredients
- Cleaned and chopped vendhaya keerai – 2 cups
- Toor dal (split yellow dal) – 1 cup
- Onion – 1 no
- Tomato – 1 no
- Green chilli – 2 no
- Tamarind – small lemon size (adjust as per taste)
- Coriander powder – 2 tea spoon
- Red chilli powder – 1 tea spoon
- Asafetida powder – ⅛ of a tea spoon
- Turmeric – ½ tea spoon
- Curry leaves – few
- Salt – as per taste
- For seasoning
- Cumin seeds – ½ tea spoon
- Fenugreek seeds – ½ tea spoon
- Mustard – ½ tea spoon
- Curry leaves – few
- Cooking oil – 1 tea spoon
Method
- Boil toor dal soft in a pressure cooker, mash it and keep ready; soak tamarind in water for 5 minutes and extract ¼ cup of thick juice; chop onion, tomato and green chilli.
- Take 4 cups of water in a pan, add vendhaya keerai, chopped items, turmeric, chili, coriander powder, salt, asafetida, few curry leaves and boil; when all these things are half cooked, add tamarind juice and cook till soft; add mashed toor dal, 1 more cup of water and mix well; adjust consistency, boil for 3 more minutes and remove.
- Do the seasoning separately and add in the cooked vendhaya keerai kuzhambu.
- Serve hot with rice or chappati.
Tips
- To boil toor dal well, add few drops of oil and pinch of turmeric powder.
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