Tuesday, April 7, 2015

Fenugreek Leaves Poriyal

Methi leaves tend to be bitter,i tried this method and i did not feel any bitterness,as i dominated the recipe with coconut more.But still if you feel the bitterness next time blanch methi in boiling water with salt and lemon juice and strain the water and use the leaves.


Methi Leaves or Vendhaya Keerai - 3 cups 
chopped Onion - 1
Green Chillies - 2
Coconut gratings - 1/2 cup
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida Powder – a pinch
Lime or Lemon Juice - 1/2 tsp
Salt - 1/2 teaspoon


Clean the methi /leaves and chop it finely. Chop onion and green chillies finely.
In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, jeera and asafoetida powder and fry till the urad dhal turns light brown. Add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well along with salt and a pinch of lemon juice t ocut down the bitter ness of the leaves. Close with lid and cook on low flame till it is cooked. Then switch off flame and remove and Add coconut gratings and stir till all mixed well.

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