VENDHAYA KEERAI KOOTU
I have never lived in Tamilnadu (though many years ago my husband's family lived in Madras, as it was then called) but over the years I have developed a strong liking for dishes from Tamilnadu.
Elsewhere in this blog, you will find many dishes from this South Indian State, including some of my favourites, such as:-
Today's recipe is for a tasty side dish made with Fenugreek leaves/Methi Leaves which are called "Vendhaya Keerai" in Tamil. Fenugreek leaves have been known for their numerous health benefits.
The dish is called, "Vendhaya Keerai Kootu" and I have adapted the recipe from "Vendhaya Keerai Kootu" in the website Masalachilli. Please note that the yellow coloured Split Green Gram which we know as Moong Dal is called Pasi Paruppu in Tamil.
It is quite easy to make. We enjoyed this flavourful dish with chapatis and rice.
- Vendhaya Keerai (Fenugreek Leaves/Methi Leaves), a big bunch which yields 3 cups
- Pasi Paruppu (Split Green Gram /Moong Dal), 1/2 cup
- Turmeric Powder, 1/2 tsp
- Salt, to taste
- Coconut Oil, 1 tsp
Grind To A Paste :-
- Fresh Coconut Gratings, 1/3 cup
- Cumin Seeds, 1 tsp
- Byadgi Red Chillies, 2
For the Seasoning:-
- Mustard Seeds, 1/2 tsp
- Black Gram Dal ( Urad Dal), 1/2 tsp
- Dry Red Chillies, broken into halves, 2
- Curry Leaves, a few
- Coconut Oil, 1 tsp
Remove the fenugreek leaves from their stems, wash them in several changes of water then drain away the water
Roughly chop the fenugreek leaves and keep aside
Wash and soak the moong dal for 15-20 minutes
In a pressure cooker, cook the moong dal along with a little turmeric powder with 1 and 1/2 cups of water for 2 whistles or till the dal gets done. Take care that it does not get overcooked.
Once the cooker cools, remove the cooked dal, mash it and keep aside
In a small mixer jar, grind together the coconut gratings, Byadgi Red chillies, cumin seeds to a smooth paste adding just the required amount of water. Keep aside
Heat 1 tsp of coconut oil in a thick bottomed kadhai and add the chopped fenugreek leaves and saute till the fenugreek leaves wilt
Lower the flame, cover and cook till the fenugreek leaves get cooked
To this add the cooked and mashed moong dal, salt to taste and the freshly ground coconut paste
and mix well
Add a little water to get a gravy like consistency and bring to a boil
Lower the flame and let it simmer for a couple of minutes
Heat 1 tsp of coconut oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour
Add the broken red chillies and the curry leaves and saute for a few seconds
Pour the seasoning on to the Vendhaya Keerai Kootu
Switch off the gas and transfer the Kootu to a serving bowl
Serve hot with steamed rice or chapatis
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