CAN I SKIP SOAKING Moong DAL?
always soak moon dal till it comes to the soft press stage.
CAN I MAKE THANJAVUR STYLE vendaya keerai THENGAI CURRY?
in that case, skip onion and garlic. You can also pulse coconut and cumin seeds.
Tips to note for no bitter fenugreek leaves stir fry
Avoid fine chopping as leaves might turn bitter Roughly chop and prepare poriyal immediately Using small onion gives a slight sweetness to the curry A pinch of jaggery /sugar helps with taste and color
VARIATION FOR keerai PARUPPU CURRY
You can skip onion and garlic Almond flour or crushed peanuts can be used instead of coconut You can use cooked chana dal instead if moong dal You can use Green chilli or chilli powder
PORIYAL RECIPE COLLECTION IN TMF
Ingredients
Water to soak 1 teaspoon urad dal 1/2 teaspoon mustard seeds 1 red chilli 1/2 teaspoon cumin seeds Curry leaves few
Poriyal
1 garlic 8 small onion 1/4 teaspoon turmeric powder Required salt Pinch of jaggery 2 tablespoon coconut
How to make vendhaya keerai poriyal with step-by-step pictures
wash fenugreek leaves well. Discard the stem and roughly chop
drain in colander add oil and when the oil is hot add mustard seeds, urad dal, cumin seeds, red chilli and curry leaves; let it splutter
Add onions and garlic; cook till the onions are translucent
furthermore, add turmeric powder and mix
add jaggery and moong dal; mix well
You can sprinkle water and cook moong dal Add the fenugreek leaves, and cook till it is 75% cooked
furthermore, add salt; mix well and cook till the water that oozes out after the salt addition is absorbed
Finally, add coconut; mix well and turn off the stove
