Fenugreek leaves kootu

an easy,  tasty healthy fenugreek leaves dal that goes well with tamarind based kuzhambu variety, rasam variety. It is also a tasty rice accompaniment

Wash well and fine chop

Methi leaves might contain sand so always wash well and trim. I finely chop them. You can chop according to your taste.

WHAT KIND OF DAL SHOULD I USE FOR  fenugreek leaves DAL?

In our home, I prefer using Moong dal for my kootu varieties. You can use any dal of your choice.

HOW TO MAKE INSTANT POT vendaya KEERAI KOOTU?

You can grind coconut and add mixed dal, spinach, ground mixture, and water; cook in rice mode, and do natural pressure release

WHAT IS THE BEST COMBO FOR KEERA KOOTU?

It tastes best as a rice accompaniment when paired with potato roast, and raw banana roast. It also goes well as a side for tamarind based kuzhambu variety, rasam variety.

CAN I USE ANY OTHER OIL?

Yes you can use the oil of your choice but coconut oil gives the best flavour for the coconut-based methi dal kootu recipe.

Kootu recipes in TMF

Kuzhambu recipes in TMF

Pressure cooker based recipes in TMF

Vendhaya keerai recipes

Ingredients

soak dal

1/3 cup moong dal 1 cup hot water

pressure cook

1/4 teaspoon turmeric powder 1/8 teaspoon sesame oil

to grind

1/4 cup coconut, tightly packed 2 small onions green chilli 1 teaspoon cumin seeds

kootu

1 cup + 3/4 cup water required salt 1 bunch of methi leaves trim, wash, and chop

To temper

1/2 tablespoon coconut oil 1/4 teaspoon mustard seeds 1 tablespoon urad dal Curry leaves few 1 red chilli 1/2 teaspoon asafoetida  freshly crushed pepper 

how to make vendhaya keerai paruppu kootu with step-by-step pictures

pressure cook dal

first, Wash and soak moong dal with enough water for 30 minutes

Add turmeric powder and sesame oil

Pressure cook for 5 whistles. Simmer for a minute and turn off the stove

do natural pressure release

mix well and mash

furthermore, add water; mix well

Grind coconut 

Add coconut, cumin seeds, onion, green chilli and water; grind 

Boil kootu

Add cooked dal, required salt, water and ground coconut;  mix well and cook for 8 minutes

furthermore, add fenugreek leaves; mix well and cook for 6 minutes

turn off the stove

temper and prepare kootu

Add oil to a wide heavy bottomed pan

turn on the stove and heat the oil 

furthermore add mustard seeds, urad dal, red chilli, and curry leaves and let them splutter

turn off the stove

add asafoetida and freshly crushed pepper; mix well and transfer to kootu

cook for a minute and turn off the stove

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