Vendhaya Keerai Poriyal recipe | Vendhaya Keerai Thengai Curry | methi Stir Fry| fenugreek stir fry |Vendhaya keerai curry | Vendhaya Keerai thoran | Vendhaya Keerai palya | south Indian poriyal recipe | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the vendhaya Keerai Poriyal recipe and if you like the video pls SUBSCRIBE to my channel.
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
To soak
1 tablespoon Moong dal
Water to soak
To temper
1/2 tablespoon coconut oil
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
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First, Wash and soak moong dal for 1 hour
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wash fenugreek leaves well. Discard the stem and roughly chop
-
drain in colander
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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
Ingredients
To soak
- 1 tablespoon Moong dal
- Water to soak
To temper
- 1/2 tablespoon coconut oil
- 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
Instructions
- First, Wash and soak moong dal for 1 hour
- 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
Video
Notes
- Avoid cooking the methi covered it might turn the keerai color
- Jaggery/ Sugar helps to retain the green color
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 vendaya 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 of moong dal
- use Green chilli or chilli powder
- If you are using red chilli add it while tempering
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