Vendhaya Keerai Poriyal / Fenugreek leaves Fry
I usually make Kootu with meth leaves. Recently my friend Jayanthi made this Methi Poriyal and it was not at all bitter. I got the recipe from her and tried this and it came out very well. We can make drumstick leaves fry too with this recipe.
Time of Preparation : 20 minutes
No of Servings : 2 to 3
Spice level : 3
- Methi leaves – 1 bunch
- Mustard seeds – 1/2 tsp
- Split Urad dal – 1 tsp
- Red chillies – 3
- Asafoetida – a pinch
- Onions – 1/4 cup (finely chopped)
- Garlic – 1 tsp (grated)
- Peanut powder – 1/4 cup (dry roasted and powdered)
- Oil – 2 tsp
- Salt – to taste
- Sugar – 1/2 tsp
Method of Preparation:
- Cut the roots and thick stems oh the methi leaves and chop them.
- Wash the leaves properly and soak them in salt water so that the bitterness will be removed to some extent from the leaves.
- Heat oil in a pan and add the mustard seeds followed by urad dal, asafoetida, red chillies and chopped onions and garlic.
- Fry the onions till they become translucent and add the chopped methi leaves.
- Fry for 2 minutes and add some salt and sugar.
- When the methi leaves are cooked completely, add the peanut powder.
- Fry for 2 minutes and remove from the heat.
- Serve with sambar rice or rasam rice.
- Instead of peanut powder, we can add grated coconut too.
- We can do drumstick leaves fry with the same recipe.
- Peanut powder helps to reduce the bitterness a lot.