South Indian•healthy
Vendhaya keerai / fenugreek stir-fry
Easy and healthy recipe for south indian style vendhaya keerai poriyal. Fenugreek stir fry using methi leaves. Iron rich food.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 teaspoon sesame oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon whole urad dhal
- 1 sprig curry leaves
- 2 dried red chillies
- 10 cloves Garlic diced
- 2 cups shallots or 2 red onions , chopped fine
- 1/2 teaspoon salt
- 100 grams cleaned fenugreek leaves
- 4 tablespoon shredded coconut
Instructions
- 1
Clean and wash the fenugreek in water to remove dirt and sand.
- 2
Heat oil in a saute pan and add mustard seeds and urad dhal. Let it pop.
- 3
Once the mustard pops, add the curry leaves and red chillies and saute briefly for a few seconds.
- 4
Add in the chopped garlic, salt, shallots/red onions and fry in a low flame for a good ten minutes until they are slightly brown.
- 5
Add in the fenugreek leaves and fry till they are wilted and completely dry.
- 6
Add the coconut and briefly saute for a minute and remove from heat.
- 7
Serve hot with rice.