Healthy Vegan Fenugreek stir-fry | Vendhaya keerai poriyal.
South Indian Tamilnadu Style Easy and healthy recipe for vendhaya keerai poriyal. Fenugreek stir fry using methi leaves. Iron rich food.
Vendhaya keerai poriyal with rice makes a perfect lunch. This recipe is very basic and quite straight forward and screams SOUTH. My mom cooks this every week as its a good source of iron. The only thing about fenugreek is that it can consume a good half hour to be cleaned. But good things take time. Dont they! What are we waiting for? Lets pump some iron. Shall we.
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.
- Total Time: 1 hour
- Yield: 3 1x
Ingredients
Scale
- 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
- Clean and wash the fenugreek in water to remove dirt and sand.
- Heat oil in a saute pan and add mustard seeds and urad dhal. Let it pop.
- Once the mustard pops, add the curry leaves and red chillies and saute briefly for a few seconds.
- 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.
- Add in the fenugreek leaves and fry till they are wilted and completely dry.
- Add the coconut and briefly saute for a minute and remove from heat.
- Serve hot with rice.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Stir-Fry
- Cuisine: South Indian
Very Nice.
Hi Sugana,
I got Fenugreek leaves from Indian grocery this week. Normally, I prepare dhal or puli Kolambu out of it. I was planning to make poriyal for the first time and was wondering how it would turn out. As usual landed at your recipes. Will the bitterness of vedhaya keerai poriyal same as of manathakkali keerai or more bitter than that. I don’t want to use sugar/jaggery.
Will definitely try tomorrow and post my comments.
Its slightly bitter Pavithara. But it wont taste bad if its stir fried well and if coconut is added.
Hi Suguna,
I prepared vendhaya keerai poriyal today. I just followed your recipe 100% and and it came out very well. I loved the taste since manathakkali keerai is my favorite among all greens and vendhaya keerai tasted almost similar. Thanks for bringing us this wonderful recipe. While preparing this poriyal I remembered my MIL prepares the ponnangani keerai poriyal with same ingredients and the only change is keerai.
Thank you! Really glad you liked the recipe. Happy Cooking!
i saw this recipe just now, i failed to try it today due to hike in prices of fenu greek leaves.
i tried this. tasted good. im an ardent fan of chettinad recipes.thank you for ur sharing.
Thank You Rajeswari!
Nice
Thank You!
Nice
Thank you Sumathi for stopping by!