Vendhaya Keerai Poriyal | Fenugreek Leaves Dry Fry |Nithya's Nalabagam

Fenugreek leaves are rich source of iron. It helps in curing anemia. Dried fenugreek leaves known as Kasoori Methi is used in lot of Indian gravies. Fenugreek is also rich in fibers and essential proteins. Fenugreek leaves are known as Vendhaya Keerai in Tamil, Menthi koora in Telugu and Methi in Hindi. Fenugreek Leaves poriyal can be served as an side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Vendhaya keerai poriyal | Fenugreek Leaves Dry fry.

Preparation Time: 15 mins
Cook Time: 15 mins
Ready In: 30 mins
Yields : 3 Servings

Ingredients:

Fenugreek Leaves chopped (Tightly packed)	1 cup
Oil	2 tsp
Chana Dal	1 tsp
Urad Dal	1 tsp
Green Chillies	2
Garlic (cut Longitudinally)	6-8 Cloves
Shallots chopped	1/2 cup
Salt
Turmeric powder	1/4 tsp
Shredded coconut	1 tbsp

Instructions:

Wash fenugreek leaves and chop into small pieces. Heat oil in the pan and add mustard and allow it to splutter. Add channa dal and urad dal. When chana dal turns golden colour, add chopped shallots, garlic and green chillies.

Then add fenugreek leaves and turmeric. Fry for a min. Add salt. Fry for 2 to 3 mins. Check whether leaves are cooked, else sprinkle some water and cook for some time. When the leaves are fully cooked, switch off the stove and garnish with shredded coconut.

Vendhaya Keerai Poriyal | Fenugreek Leaves Dry Fry

Tips:

Adding Coconut is optional
Always wash vegetable and chop it. Nutrients will be lost if we wash the chopped vegetable.
I haven't added green chilly, as my mom told only red chillies will go well with these leaves in this stir fry.
Jaggery can be added to this poriyal to avoid bitterness.

Fenugreek leaves poriyal / Vendhaya Keerai poriyal / Green leaves poriyal / Menthikoora poriyal / Green Leaves Indian dry curry