Vendhaya Keerai Poriyal | Fenugreek Leaves Stir-Fry

Vendhaya Keerai Poriyal | How to make Vendhaya Keerai Poriyal | Fenugreek leaves Stir Fry | Methi Bhaji Recipe | How to make Methi Bhaji | Methi Subzi Recipe

Fresh fenugreek leaves are very healthy and we include at least once a week in our diet. Simple stir fry and seasoning with fresh coconut takes this humble greens to new level. It goes well with any South Indian style sambar, rasam , kuzhambu  or curd rice. Patel bros always have fresh fenugreek leaves in big bunches on sale and it has been a routine for me to pick up at least a couple every few week. Though the bunches look big , when cooked they reduce or wilt quite a bit and yield just about a small cup of poriyal. The tender stalks are also edible and they go into the poriyal too, try to pick a bunch which looks fresh, bright green in color with tender stalks. I can guarantee that everyone will like this  as the addition of sugar will balance the bitterness and will have a subtle effect on the dish.

கசப்பே இல்லாத வெந்தயக்கீரை பொரியல் | வெந்தயக்கீரை பொரியல் செய்வது எப்படி | Vendhaya Keerai Poriyal | #keeraiporiyal #vendhayakeeraiporiyal | #methibhaji | How to make Methi bhaji in English | #methileaves recipe | Fenugreek Vegetable Recipe

Recipe Video in English – Methi Bhaji / Fenugreek leaves Stir Fry 

Recipe Video in Tamil – Vendhaya Keerai Poriyal 

Vallarai Keerai Poriyal

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Mulai Keerai Poriyal

Spinach Thuvatal

Print Recipe

Vendhaya Keerai Poriyal | Fenugreek Leaves Stir Fry

Simple and easy south Indian style stir fry using fresh fenugreek leaves - a healthy side dish for rice !

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time13 minutes mins

Course: Main Course, Side Dish

Cuisine: Chennai, Indian, south indian, tamil nadu

Keyword: fenugreek leaves stir fry, keerai poriyal, side dish for rice, vendhaya keerai poriyal

Servings: 4

Author: Mullai Madavan

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

• 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.

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.