Feb 2, 2017

Vendhaya Keerai Arachu Vitta Kootu

Vendhaya Keerai/ Methi leaves/ Fenugreek leaves has a strong medicinal value for your system. Even though it tastes bitter when cooked gives immense flavour and taste.

2 - Big bunch Vendhaya Keerai

If the bunches are small use 4
1/2 cup - Grated coconut
1/4 cup - Pitham Parupu / Moong Dal
1 1/2 tbsp    -  Jeera
1 tbsp          -  Pepper
3                   -  Dry red chillies
2 tbsp          -  Oil
1 tbsp          -  Mustard seeds
1 tbsp          -  Urad Dal
1                   -  Chopped green chilly
1 inch          -  Ginger
Curry leaves
Salt to taste
Water to boil

1. Wash the vendhaya keerai or methi leaves thoroughly.
2. Pluck only the leaves and chop them coarsely.
3. In a pressure cooker add in keerai,Pitham parupu,ginger & green chillies,water as required to boil.
4. Pressure cook the keerai and give 4 whistles.
5. Meanwhile grind jeera,pepper,2 red chillies, coconut, asefatida.
6. Pour the ground paste on to the keerai along with salt and mix well.
7. In a pan add coconut oil , mustard seeds, jeera, 1 dry red chilly, asafatida, curry leaves.
8. Splutter them and pour it over the kootu.
Yummy healthy looting is ready. It can be taken with rice, chappati,bread too.

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