Vendhaya keerai Kootu, Methi leaves dhal-means fenugreek leaves cooked with lentils. A healthy, nutritious recipe with just a teaspoon of oil. South Indian, especially Tamil cooking is well known for its healthy recipes.
Authentic Tamil recipes require no oil or very lesser oil. Those who prefer a lesser oil menu could definitely try their hand with Tamil Recipes, with oil-free breakfast recipes, and with lesser oil lunch menu recipes.
Vendhaya Keerai Kootu is a very healthy recipe, easier to make with one pot using the pressure cooker with step by step pictures and instructions below.
It’s a simple everyday side dish to be served with Rice, Rasam. And my choice would be, having it with just plain rice and some ghee. It’s completely a kid-friendly recipe and may provide the values of all green leafy vegetables.
For making this recipe, the pressure cooker method is preferable. Cooking kootu with the pressure cooker is not only to retain 100% nutritional value but also I can do both seasoning and cooking in the same pot.
Recently one of my readers asked me for bachelor’s south Indian recipes. And this is the best recipe to kick start bachelor’s series and Pressure cooker series as well.
Vendhaya Keerai Kootu
- 2 cups fenugreek leaves /methi / Vendhaya Keerai
- 1 tsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp urad dal /skinless black gram
- ½ cup moong dal / split moong bean
- 1/2 cup water
- 1 tsp turmeric powder
- 3/4 tsp salt or as required
- Remove the stem, rinse methi leaves for three times or until the water is seen clear.
- Over medium heat, in the pressure cooker pan, add vegetable oil, black mustard seeds, and urad dal.
- Wait till mustard gets splutter.
- Then add moong dal, methi leaves, water, turmeric powder, and salt.
- Close the lid, and allow it to cook for 1 whistle.
- Wait for 10 minutes to allow the steam to release naturally.
- Open the lid, and gently mash the cooked leaves and dal with a ladle.
- Serve hot with steamed rice.
1. Can be served as a side dish for steamed white rice. But pairs but great with roti/chapathi as well.
2. Perfect for lunchtime.
Tips and Variations:
1. Moong dal can be substituted with Toor dal too.
2. The same recipe can be used for making another verity of greens too.
3. This Vendhaya Keerai kootu is best to be paired up with Capsicum Kulambu, Maavathal Kulambu.