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Cuminpeppers

fenugreek leaves kootu | vendhayakeerai kootu

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Prep Time 10 minutes
Cook Time 10 minutes
soaking time 15 minutes
Total Time 35 minutes
Servings: 3
Course: Side Dish
Cuisine: South Indian
Ingredients Method

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

Method
 

  1. For cooking dhal
  2. For pressure cook, the dhal, wash the ¼ cup of moong dhal firstly
  3. Put it in the pressure cooker, pour in ¾ cup of water
  4. Pressure cook for 2 whistles
  5. After pressure releases, open the lid, strain off the water, preserve the dhal for later use
For grinding:
  1. In blender jar, add ¼ cup of shredded coconut, 1 tsp cumin, 1 dry red chilly
  2. Blend it into coarse powder without adding any water, and keep aside
For making kootu
  1. heat 1 tbsp of oil in a pan, splutter mustard seeds, put dry red chilly, curry leaves, asafoetida
  2. now add chopped fenugreek leaves, saute it in low flame for 3 minutes
  3. And then add ¼ tsp turmeric powder, and salt (half salt), saute it in low flame for 5 minutes
  4. now add cooked dhal and mix
  5. then add the ground powder and mix. add salt as required, the kootu is ready.