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.

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.