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Vendhaya keerai kootu

south indian methi dal
5 from 1 vote
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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

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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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