fenugreek leaves kootu | vendhayakeerai kootu is an iron-protein rich poriyal/ Thoran/ Stir fry. In this dish, you won’t feel the bitter taste fenugreek leaves. The bitterness is balanced by added dhal and coconut. We can use this kootu/ poriyal/ Thoran/ stir fry for rice as well as chapatis. Fenugreek leaves have lots of health benefits, we must include this spinach often in our diet. furthermore, It is No-onion No-garlic side dish

So let us see how to make fenugreek leaves kootu | vendhayakeerai kootu.

fenugreek leaves kootu | vendhayakeerai kootu

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Prep Time 10

Cook Time 10

soaking time 15

Total Time 35

Course Side Dish

Cuisine South Indian

Servings 3

Ingredients

For cooking dhal

¼ cup moong dahl
¾ cup water

For grinding:

¼ cup shredded coconut
1 tsp cumin
1 dry red chilly

For making kootu

1 tbsp oil
½ tsp mustard seeds
1 Kashmiri Red chili
few curry leaves
a pinch Asafoetida
1 bunch fenugreek leaves (150 gm)
¼ tsp turmeric powder
salt to taste

Instructions

For cooking dhal
For pressure cook, the dhal, wash the ¼ cup of moong dhal firstly
Put it in the pressure cooker, pour in ¾ cup of water
Pressure cook for 2 whistles
After pressure releases, open the lid, strain off the water, preserve the dhal for later use

For grinding:

In blender jar, add ¼ cup of shredded coconut, 1 tsp cumin, 1 dry red chilly
Blend it into coarse powder without adding any water, and keep aside

For making kootu

heat 1 tbsp of oil in a pan, splutter mustard seeds, put dry red chilly, curry leaves, asafoetida
now add chopped fenugreek leaves, saute it in low flame for 3 minutes
And then add ¼ tsp turmeric powder, and salt (half salt), saute it in low flame for 5 minutes
now add cooked dhal and mix
then add the ground powder and mix. add salt as required, the kootu is ready.