Saturday, June 7, 2014

Methi Leaves Stir-fry/Vendhaya Keerai Poriyal

You might wonder cooking methi leaves alone will result in a bitter dish. But try this recipe, I bet you will love it. Its healthy, quick..more than that its delicious! :)
Methi leaves -1small bunch
Chopped onion-2tablespoons
Red chilies-2 (or) 3
Tomato-1 (small)
Grated coconut-1tablespoon
Mustard seed-1/2teaspoon
Channa dal & Urad dal-1/2teaspoon each
Keep the onions-tomatoes-redchilly and other tempering ingredients ready.
Clean and wash methi leaves.
Heat the oil in a pan, add mustard seeds and let them pop-up. Add the channa & urad dal and fry till they turn golden.
Now add the chopped onion-broken red chillies and sauté for a minute. 
Meanwhile chop the methi leaves. (If the green is fresh and tender, you can use the stems of the methi too. I have added the stems as well.)
Add the chopped tomato and cook until its soft. Then add the methi leaves, sprinkle some water. Add the sugar and let it cook. 
Methi leaves get cooked fast, so add the coconut and enough salt to the stir-fry and put off the stove. 
Mix everything well and let the pan be on the stove for 2-3 minutes. By then stir fry would be dry and  ready. Enjoy it with your choice of rice dish or roti. 
I had it with Jeera rice and dhal. It tastes great with plain white rice or sambar rice, rasam rice. It will be perfect side for the roti too. 


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