Vendhaya Keerai Poriyal | How to make Vendhaya Keerai Poriyal | Fenugreek leaves Stir Fry | Methi Bhaji Recipe | How to make Methi Bhaji | Methi Subzi Recipe
Recipe Video in English – Methi Bhaji / Fenugreek leaves Stir Fry
Recipe Video in Tamil – Vendhaya Keerai Poriyal
Vallarai Keerai Poriyal
Era Keerai Poriyal
Mulai Keerai Poriyal
Spinach Thuvatal
Vendhaya Keerai Poriyal | Fenugreek Leaves Stir Fry
Ingredients
- 1 large bunch Fenugreek Leaves roughly 2 cups tightly packed
- 1/2 cup Onion chopped
- 5 cloves Garlic crushed
- 1 long Dry Red Chili
- 1/2 tsp Mustard seeds
- 1/2 tsp Split Black gram
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida powder optional
- 1/4 tsp Turmeric powder
- 1/4 cup Fresh coconut grated
- 3/4 tsp Salt or to taste
- 2 tsp Oil
- 1/4 tsp White sugar or Palm sugar crystals
Instructions
- Heat oil in a pan splutter mustard, split black gram, cumin seeds, dry red chili and curry leaves. Add the chopped onions and garlic, fry for a minute over medium flame.
- Now add the chopped fenugreek leaves along with sugar, turmeric and asafoetida. Saute till it wilts slightly, add salt and fry for couple of minutes and switch off. Garnish with fresh grated coconut and toss to mix.
- Serve hot as a side for rice.
Notes
- Sugar is mainly added to keep the leaf green even after wilting and to minimize the bitter flavor.
- Grated coconut is optional and is added to reduce the bitterness.
- You can also use almond flour for garnish instead of coconut.
- Garnishes like roasted crushed peanuts or coarsely crushed Dalia can also be used instead of coconut to make it more healthy.
Tender stalks of fenugreek are very much edible, so try to use them in the preparation. Cut off the hard stalks along with the roots and discard. Wash them thoroughly in cold water and rinse for a couple of times. Chop them finely and keep aside. Heat oil in a pan splutter mustard, split black gram, cumin seeds, dry red chili and curry leaves. Add the chopped onions and garlic, fry for a minute over medium flame.
Now add the chopped fenugreek leaves along with sugar, turmeric and asafoetida. Saute till it wilts slightly, add salt and fry for couple of minutes and switch off. Garnish with fresh grated coconut and toss to mix. Serve hot as a side for rice.
Notes
- Sugar is mainly added to keep the leaf green even after wilting and to minimize the bitter flavor.
- Grated coconut is optional and is added to reduce the bitterness.
- You can also use almond flour for garnish instead of coconut.
- Garnishes like roasted crushed peanuts or coarsely crushed Dalia can also be used instead of coconut to make it more healthy.
Comments
18 responses to “Vendhaya Keerai Poriyal | Fenugreek Leaves Stir-Fry”
Its so beautiful and healthy!
Nice , easy and healthy! Would love to add grated coconut to it on top 🙂 Have a similar post on my blog : Methi chi bhaaji. Love your version 🙂
Thanks Gauri, coconut is the highlight which helps to balance the bitterness. Loved your version of methi bhaaji, kind of similar just minus the sugar i guess!
hi mullai,
i just made this, simple but yummy recipe! thanks a lot for the recipe, addition of asoefitida & turmeric does make a difference.
regards
Deeksh
really super
Did this today for our lunch, tastes very good. Have tried methi & paruppu kootu before, but this is the first time trying poriyal, super. As you said, adding sugar and coconut reduces the bitterness a lot. My hubby have never had keeriyal poriyal before, but today he loved this. Thanks a lot.
i must first thank mullai for giving us such a good & healthy recipe…i tried this recipe last saturday…it came out well..my hubby appreciated me..obviously the credit goes to mullai..thanks a lot..everyboby plz try this recipe…
with love
shanthikrishna
i was searching this recipe and found here…thank u
it came gud wth ponaankanni keerai too. at the end i added some soaked moongdaal and fried for 2 mins. my mom used to do this for some poriyals and it gives added taste to the recipe..
WISH YOU ALL HAVE A HAPPY REPUBLIC DAY, FRIENDS…
Amma forced us to have vendaya keerai varai.. just looks like how she used to make… only difference is she does not add Asafoetida & sugar… Actually i forgot all keerai… thank you sio….
Btw, you can make murungai keerai also this way….try panni parungo… its high in iron… Romba simple ana varai without many spices… good one… i can make it often then.. will go & find if i can get this keerai….Thank you sooo much mam,,,,
Apuram unga kutti kutti satti nalla irruku… So cute… Ithukagave me goin to india before goin back home…
Hi
Really it looks delicious.We try this weekend
Mullai, I’m abt to make this now for my lunch…Thanks kumbida pona theivam kurukaa vanthathu mathiri u have posted this. Thanks you so much -shan
A timely recipe when there was a request. Thanks…Mullai. I was feeling that it’ll be bitter. Can confidently try…
nice presentation.
good presentation…tempting to eat….as we could not get keerai often,im craving for that……..Mullai, can i follow the same proc for other keerais too??????
it would suit any variety, try the search.
Hi Mullai
This Looks very nice..will try making them..but the problem is i have to search for vendaya keerai here in Taiwan..
Sadhana Raveen