Vendhaya Keerai Kootu | south indian Methi dal

Vendhaya Keerai Kootu | Fenugreek leaves kootu | south indian Methi dal |  Vendhaya Keerai Paruppu Kootu in pressure cooker | methi kootu | Vendhaya Keerai Paruppu kadayal | kootu recipes | South Indian kootu | paruppu Keerai masiyal with step-by-step pictures and video recipe. Check out the vendhaya keerai kootu recipe and if you like the video pls SUBSCRIBE to my channel.

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

⅓ cup moong dal

1 cup hot water

pressure cook

¼ teaspoon turmeric powder

⅛ teaspoon sesame oil

to grind

¼ cup coconut, tightly packed

2 small onions

green chilli

1 teaspoon cumin seeds

kootu

1 cup + ¾ cup water

required salt

1 bunch of methi leaves trim, wash, and chop

To temper

½ tablespoon coconut oil

¼ teaspoon mustard seeds

1 tablespoon urad dal

Curry leaves few

1 red chilli

½ 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

Vendhaya keerai kootu

south indian methi dal

5 from 1 vote

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Ingredients

soak dal

• ⅓ cup moong dal
• 1 cup hot water

pressure cook

• ¼ teaspoon turmeric powder
• ⅛ teaspoon sesame oil

to grind

• ¼ cup coconut tightly packed
• 2 small onions
• green chilli
• 1 teaspoon cumin seeds

kootu

• 1 cup + ¾ cup water
• required salt
• 1 bunch of methi leaves trim wash, and chop

To temper

• ½ tablespoon coconut oil
• ¼ teaspoon mustard seeds
• 1 tablespoon urad dal
• Curry leaves few
• 1 red chilli
• ½ teaspoon asafoetida
• freshly crushed pepper

Instructions

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

Video

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Notes

1. Adjust the green chilli according to your taste
2. Coconut oil enhances the kootu flavor but you can use any oil of your choice
3. Asafoetida enhances the taste and helps with digestion don't skip it
4. You can add cumin seeds while tempering 

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