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
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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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