Keerai poriyal | green leaves Stir Fry with coconut is a healthy recipe which is very very helpful for the growing kids and also for the elderly people. Here I have shown the easy method of making the green leaves with coconut. We can also make this recipe without coconut and that I will post it later.

My son love this Keerai poriyal | green leaves Stir Fry with coconut very much and because of this I used to prepare this now and then. So let’s just see how we can prepare this green leaves space fry recipe.

If you like green leaves or keerai very much then you must see my other green leaves recipes like below

• Vendhaya Keerai Kootu
• Drumstick leaves Masala vadai
• Vendhaya Keerai sambar
• Keerai masiyal

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Keerai poriyal | green leaves Stir Fry with coconut recipe

Keerai poriyal | green leaves Stir Fry with coconut is a healthy recipe which is very very helpful for the growing kids and also for the elderly people. Here I have shown the easy method of making the green leaves with coconut.

Course Side Dish

Cuisine South Indian, tamil nadu

Keyword keerai poriyal, keerai stir fry

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akila

Ingredients

• Green leaves - 1 bunch
• Water - 1/2 to 3/4 cup
• Salt - as per taste
• Sugar - 1/4 tsp
• Fresh grated coconut- 2 tbsp

To Temper

• Oil - 3tbsp
• Mustard seeds -1/4 tsp
• Urud dal -1/4tsp
• Curry leaves - few
• Garlic - 6 to 8
• onion - 1 finely chopped
• dried red chili - 3 or according to your spice level

Instructions

Method to prepare Keerai poriyal | green leaves Stir Fry with coconut

• Wash the green leaves nicely and cut its roots and keep the stem and leaves alone. Chop the leaves if they are big.
• In a kadai or pan, add oil.
• When oil is hot add mustard and urud dall.
• when the mustard splutters and the Curry leaves and try it.
• Add the garlic. I have used small garlic. If you're using the big variety of garlic then chop them into fine pieces and then add it.
• Now add the dried red chilies and again fry for a while.
• Add the chopped onion and again saute them nicely. So if you have shallots then you can add six finely chopped shallots.
• Add washed green leaves and along with faith and salt and sugar and slightly mix it up. Adding little sugar maintains the green colors of the green leaves and I got the tip from here.
• In order for the green leaves to cook properly add half Cup of water and let it cook for around 7 to 8 minutes or until the green leaves are cooked nicely. If you want nice color to the green leaves then do not cover and cook. Keep it open and cook the green leaves else they will get dull green color.
• To check if the greens are cooked properly take a small part and break it if it breaks immediately then the green leaves are cooked properly.
• Keep stir frying the green leaves till all the water evaporates from the green leaves.
• Now add the fresh grated coconut and again stir fry for another 3 to 4 minutes and later on switch off the stove.
• Yummy yummy green leaves is ready to be served.

Notes

See the below notes 

Step by step instructions of Keerai poriyal | green leaves Stir Fry with coconut

Ingredients

• Green leaves – 1 bunch
• Water – 1/2 to 3/4 cup
• Salt – as per taste
• Sugar – 1/4 tsp
• Fresh grated coconut- 2 tbsp

To Temper

• Oil – 3tbsp
• Mustard seeds -1/4 tsp
• Urud dal -1/4tsp
• Curry leaves – few
• Garlic – 6 to 8
• onion – 1 (finely chopped)
• dried red chili – 3 (or according to your spice level)

Method to prepare Keerai poriyal | green leaves Stir Fry with coconut

1. Wash the green leaves nicely and cut its roots and keep the stem and leaves alone. Chop the leaves if they are big.

2. In a kadai or pan, add oil.

3. When oil is hot add mustard and urud dall.

4. when the mustard splutters and the Curry leaves and fry it.

5. Add the garlic. I have used small garlic. If you’re using the big variety of garlic then chop them into fine pieces and then add it.

6. Now add the dried red chilies and again fry for a while.

7. Add the chopped onion and again saute them nicely. So if you have shallots then you can add six finely chopped shallots.

8. Add washed green leaves and along with that add salt and sugar and slightly mix it up. Adding little sugar maintains the green colors of the green leaves and I got the tip from here.

9. In order for the green leaves to cook properly add half Cup of water and let it cook for around 7 to 8 minutes or until the green leaves are cooked nicely. If you want nice color to the green leaves then do not cover and cook. Keep it open and cook the green leaves else they will get dull green color.

10. To check if the greens are cooked properly take a small part and break it if it breaks immediately then the green leaves are cooked properly.

11. Keep stir frying the green leaves till all the water evaporates from the green leaves.

12. Now add the fresh grated coconut and again stir fry for another 3 to 4 minutes and later on switch off the stove.

13. Yummy yummy green leaves is ready to be served.

14. Serve the healthy keerai poriyal | green leaves stir fry.

Notes

1. Adding sugar is purely optional.

2. Do not cover in the Coca scenes it loses its green color. Trying to open and close but it will take some time. So if you’re in a hurry you can cover and cook the green leaves.

3. try to add fresh coconut has it gives nice flavors. If you didn’t find fresh coconut then you can add the Frozen coconut.

4. The red Chili’s can be adjusted according to your spice level. you can increase or decrease.

The post Keerai poriyal | green leaves Stir Fry with coconut appeared first on Learning-to-cook.

Vendhaya keerai kootu which is also called as fenugreek leaves lentil Curry is a South Indian dish which is different from Methi dal, a popular North Indian dish.

Some people think that this vendhaya keerai bitterness to the curry. But it is not so. This vendhaya keerai does fenugreek leaves is a healthy green leaves and it should be taken once weekly. I already tried vendhaya keerai sambar and Vendhaya Kuzhambu before uding fenugreek seeds.

This vendhaya keerai kootu can be prepared using thuvaram paruppu (toor dal) or the paasi paruppu (moong dal). Here i have prepared this using paasi paruppu. You can either pressure cook dal or cook in traditional way of slow cooking. I took the recipe from here to try.

You can try other sambar & Kuzhambu varieties below

• Mangai murungai kathiri sambar
• Sundakkai vatral kuzhambu
• Manathakkali vathal kuzhambu
• Paruppu Urundai Kuzhambu
• Masal vadai kuzhambu
• Urundai Mor Kuzhambu
• Pudalangai Poricha Kuzhambu
• Poondu Kuzhambu
• Kariveppilai Kuzhambu
• Raw Papaya Mor Kuzhambu

Non veg Kuzhambu

• Muttai Kuzhambu
• Arachuvitta Naatu kozhi kuzhambu
• Chicken Kuzhambu
• Meen Kuzhambu
• Karuvaadu Kuzhambu

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Vendhaya keerai kootu recipe

Vendhaya keerai kootu which is also called as fenugreek leaves lentil Curry is a South Indian dish which is different from Methi dal, a popular North Indian dish.

Course Side Dish

Cuisine South Indian

Keyword keerai kootu, vendhaya keerai kootu

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akila

Ingredients

• Fenugreek leaves - 3 cups
• Water - 2 cups or more
• Chilli powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Salt - as per taste
• Turmeric - 1/4 tsp
• Sugar - 1/2 tsp

To cook dal

• Moong Dal 5 tablespoon
• Turmeric - 1/5 tsp
• Salt - 1/5 tsp

To grind

• Grated fresh Coconut - 1 Cup
• Water - 1/2 cup + or -

To Temper

• Oil - 4 tbsp
• Mustard seeds - 1/4 tsp
• Urud dal - 1/4 tsp
• Cumin seeds- 1/4 tsp
• Dried chilli - 3
• Shallots - 4 or 5 chopped finely

Instructions

Method to prepare Vendhaya Keerai Kootu

• Wash and get the fenugreek leaves alone from the stem. The small stems of the fenugreek leaves will not be cooked so try to avoid it.
• In the heavy bottom pan ad 2 cups of water and moong Dal.
• To this add little salt and the turmeric and cover and cook the dall becomes mushy. (You can also pressure cook the mung daal for two whistles. But here I want the dal to be not that much Mushy so I am cooking in open vessel.)
• When the moong dal is Cooked slightly smash and make it to the correct form. The correct form is it should not be too grainy or too mushy. Keep it aside.
• Add the grated coconut and grind to a fine paste by adding little water. Keep it aside.
• In another heavy-bottomed pan and 2 to 2 and 1/2 cups of water. To this and the fenugreek leaves.
• Add salt chili powder turmeric coriander powder and sugar.
• Cover and cook the fenugreek leaves. Add Moong DAL to this and cook for 5 minutes.
• Add the ground coconut paste. Once the coconut is added just cook for another 5 minutes. Check for the spiciness and salt at this stage and adjust them accordingly.

Make the tempering

• In the heavy bottom pan and 4 tablespoon of oil and add the mustard seeds and urud dal.
• Also add the cumin seeds and fry for a minute.
• Add dried red chilies and fry again a min.
• Now add the finely chopped shallots and sort them nicely until they become translucent.
• Now add this tempering to the cooked Fenugreek leaves Dal and mix it.
• Again allowed to cook for another 5 minutes and switch off the stove.
• Tasty and healthy fenugreek leaves Dal is ready to be served.

Notes

See below

Step by step instructions of Vendhaya Keerai Kootu Recipe

Ingredients

• Fenugreek leaves – 3 cups
• Water – 2 cups or more
• Chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Salt – as per taste
• Turmeric – 1/4 tsp
• Sugar – 1/2 tsp

To cook dal

• Moong Dal 5 tablespoon
• Turmeric – 1/5 tsp
• Salt – 1/5 tsp

To grind

• Grated fresh Coconut – 1 Cup
• Water – 1/2 cup (+ or -)

To Temper

• Oil – 4 tbsp
• Mustard seeds – 1/4 tsp
• Urud dal – 1/4 tsp
• Cumin seeds- 1/4 tsp
• Dried chilli – 3
• Shallots – 4 or 5 (chopped finely)

Method to prepare Vendhaya Keerai Kootuo

1. Wash and get the fenugreek leaves alone from the stem. The small stems of the fenugreek leaves will not be cooked so try to avoid it.

2. In the heavy bottom pan ad 2 cups of water and moong Dal.

3. To this add little salt and the turmeric and cover and cook the dall becomes mushy. (You can also pressure cook the mung daal for two whistles. But here I want the dal to be not that much Mushy so I am cooking in open vessel.)

4. When the moong dal is Cooked slightly smash and make it to the correct form. The correct form is it should not be too grainy or too mushy. Keep it aside.

5. Add the grated coconut and grind to a fine paste by adding little water. Keep it aside.

6. In another heavy-bottomed pan and 2 to 2 and 1/2 cups of water.

7. To this add the fenugreek leaves.

8. Add salt, chili powder, turmeric, coriander powder and sugar.

9. Cover and cook the fenugreek leaves. Add Moong Dal to this and cook for 5 minutes.

10. Add the ground coconut paste. Once the coconut is added just cook for another 5 minutes. Check for the spiciness and salt at this stage and adjust them accordingly.

Make the tempering

11. In the heavy bottom pan and 4 tablespoon of oil and add the mustard seeds and urud dal. Also add the cumin seeds and fry for a minute.

12. Add dried red chilies and fry again a min.

13. Now add the finely chopped shallots and sort them nicely until they become translucent.

14. Now add this tempering to the cooked Fenugreek leaves Dal and mix it.

15. Again allowed to cook for another 5 minutes and switch off the stove.

16. Tasty and healthy fenugreek leaves Dal is ready to be served.

Notes

1. You can also pressure cook the mung daal for two whistles. But here I want the dal to be not that much Mushy so I am cooking in open vessel.
2. Sugar is added in order to maintain the green color of the leaves. But it also reduces the bitter taste of fenugreek leaves.
3. Do not add more sugar than mentioned because it becomes a sweet and spoils the actual taste of this kootu.
4. Try to use fresh coconut to get the perfect taste. If you don’t get the fresh coconut then you can use the grated Frozen coconut.
5. If you do not find the shallots you can add normal onion also.

The post Vendhaya Keerai Kootu | Kootu Recipes appeared first on Learning-to-cook.

It’s been long time since I made some snacks and When I was thinking what to do, these drumsticks leaves came to mind and I prepared this Drumstick leaves vadai. Normally people go with mixing drumstick leaves with Urud dal vadai but I made with Masal vadai. It’s mostly the same preparation of Masal vadai expect that we add drumstick leaves in this.

So evening snacks recipes for you to view
Masal Vadai
Roasted Foxnuts
Vegetable cheese balls
Soya chunks Fry
Crispy Cauliflower fry

Drumstick leaves Masal Vadai

Preparation time: 10 min(soaking time: 2hrs) | Cook Time: 15 min | Serves: 5

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients 

Drumstick leaves – 1 cup ( around 125 gms)

Bengal gram – 2 cups

Onion – 2 small sized ( chopped finely )

Curry leaves – few ( optional )

Fennel seeds – 2 tsp + 1 tsp

Cinnamon stick – 3 sticks ( 2 inches )

Cloves – 6 to 7

Giner – 1 inch (chopped very finely)

Garlic – 2 clvoes (chopped finely)

Green chilli – 2

Dry red chilli – 2 ( chopped nicely )

Salt asper taste 

Oil for frying

Method

1. Get the leaves. Wash and keep aside. ( below drumstick leaves picture I took for poriyal which I will post later. In that I took 1 cup for this vadai)

2. Soak the Bengal gram for 2 hrs at least. After 2 hrs, take 3 tbsp of soaked Bengal gram and keep separately. Filter the water.

3. Grind the soaked Bengal gram along with cinnamon stick, fennel seeds, cloves to a coarse paste adding water little by little.

4. Add the onion, curry leaves, salt, green chilli, red chilli, asafoetida and finally the drumstick leaves. Add the soaked Bengal gram wich we kept separately.

5. Mix them nicely. Take a small portion and flat it as shown to make the vadai.

6. Heat the oil in a pan or kadai in medium flame. Drop the vadai slowly into the oil. Slightly rotate the vadai for even cooking. When the vadai turns light brown colour in all the sides, remove from oil. Filter the oil in a kitchen towel and serve hot.

7. Yummy n crunchy Drumstickleaves vadai is ready.

Crispy and crunchy Drumstick leaves vadai is ready

Notes:
1. If you have added more water to your mixture, that you cant get the perfect shape, add 1 or 2 tbsp of rice flour.
2. Do not keep the vadai mixture for a long time, as it becomes sour and sucks more oil, when frying.
3. If you are a beginner, fry one vadai first and check for the taste. Then fry the vadai in batches.

Tags: Easy Indian Snacks Recipes, Murungai keerai vadai, Drumstick leaves vadai, Drumstick leaves masal vadai,

The post Drumstick Leaves Masal Vadai | Murungai Keerai Masala Vadai | Easy Evening Snacks Recipes appeared first on Learning-to-cook.

Venthaya Keerai Sambar or Fenugreek leaves sambar or methi leaves Sambar is one of the sambar which I love most. I rarely get these leaves in the near by market. So When I saw these leaves, I bought immediately without any thought. Lets see how to prepare Vendaya keerai sambar. You can also check the Mangai Murungai Kathiri Sambar.

You can prepare the below side dishes for this sambar
Beans paruppu Usili
Carrot and Beans Poriyal (HSB style)
Kovakkai Varuval
Pavakkai Poriyal

How to make Vendhaya Keerai Sambar

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main Dish | Recipe Cuisine: South Indian

Ingredients

I. To make Sambar Powder

Bengal gram / chana dal – 1 tsp

Black gram / Urud dal – 1.5 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Coriander seeds – 1 tsp

Dry red chili – 2 ( can adjust according to your spice level )

Black pepper – 1/4 tsp

II. To Prepare Sambar

Fresh fenugreek leaves – 1/2 bunch ( 1 cup )

Shallots / small onion – 1/2 cup ( around 7 to 8 ) or 1 big onion 

Tomato – 1

Tamarind – Small gooseberry size

Toor dal – 1/2 cup

Mustard seeds – a pinch

Urud dal – 1/4 tsp

Turmeric powder – 3 pinch 

Asafoetida – 1/5 tsp

Oil – 2 tbsp

Salt – as per taste

Water – as needed

Method

1. Take the ingredients given under 1. Dry fry them till nice aroma comes or until the lentils becomes light brown colour.

2. Transfer the content to the food processor and grind to a coarse powder.

3. Soak tamarind in hot water for 10 min. Cook the Toor dal with 1 cup water in pressure cooker and keep it ready. Wash the leaves, chop them slightly and keep ready. 

4. Add the oil to the vessel and when hot add the mustard seeds. When splutters add Urud dal. Add the onion and tomato and sauté them nicely. When tomato becomes mushy, add the leaves and sauté them.

5. After 5 min, add the required salt and sambar powder. Mix them well. Add the tamarind water and cook for another 2 min.

6. Mash the toor dal and add it. Add required quantity of water. ( around 3 cups ) and allow to cook till leaves becomes tender or cooked nicely.

7. Serve the healthy venthaya keerai sambar with Rice.

Healthy and Tasty Vendhaya Keerai Sambar is ready to be served

Notes:
1. The chillies which I used in the sambar powder is enough for our spice level. You can increase or decrease it. If not you can add it while sauteing the onion also.
2. Do not use more tamarind quantity, as it may spoil the taste of the sambar. Also if you use tangy tomatoes, you can reduce its quantity.

The post How to make Vendaya keerai sambar | Methi Leaves Sambar | Fenugreek Leaves Sambar | Easy Sambar Recipes | South Indian Sambar Varieties appeared first on Learning-to-cook.

• Arai keerai – 1 bunch
• Tamarind – lemon size
• Tomato – 2
• Onion – 1
• Green chilli – 4
• Water – 2 cup
• Mustard seeds – a pinch
• Urud dal – 1/4 tsp
• Oil – 2 tsp
• Salt as per taste

The post Keerai masiyal appeared first on Learning-to-cook.