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

Ingredients:

• 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:

1. Cut the roots and thick stems oh the methi leaves and chop them.
2. Wash the leaves properly and soak them in salt water so that the bitterness will be removed to some extent from the leaves.
3. Heat oil in a pan and add the mustard seeds followed by urad dal, asafoetida, red chillies and chopped onions and garlic.
4. Fry the onions till they become translucent and add the chopped methi leaves.
5. Fry for 2 minutes and add some salt and sugar.
6. When the methi leaves are cooked completely, add the peanut powder.
7. Fry for 2 minutes and remove from the heat.
8. Serve with sambar rice or rasam rice.

Note:

• 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.