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    Home » Coconut based recipes » Vendhaya Keerai Kootu | south indian Methi dal

    Vendhaya Keerai Kootu | south indian Methi dal

    January 31, 2023 By Vidya Srinivasan Leave a Comment

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    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

    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

    Vendhaya keerai kootu

    south indian methi dal
    5 from 1 vote
    Print Pin Comment

    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

    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

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    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 
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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