Vendhaya Keerai Kadalai Poriyal / Methi Chana Stir Fry

Vendhaya Keerai or Methi leaves turn out to be such a tasty green if cooked properly. Its my husbands favorite keerai. We can never have enough of methi. Not to forget that its one of the healthiest greens around. The addition of chickpeas / chana adds for a very satisfying bite. Here is how to do it.

Methi leaves usually have a lot of dirt and sand in it. Separate the leaves from the stems and soak it in water for about 20 minutes. The sand will settle in the bottom of the water. So remove the greens from the top gently so the sand stays at the bottom. Then wash it in clean running water 2-3 times until all the grime is gone. Chop the leaves coarsely. Set aside.

Heat oil in a pan and add in the mustard seeds, urad dal and dried red chillies. Let the mustard seeds splutter.

Add in the finely chopped curry leaves and the onions. Fry till the onions are soft. I like to chop and add the curry leaves for this dish.

Add in the chopped vendhaya keerai / methi leaves, salt and fry for 3-4 minutes.

Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes.

Remove from heat and serve.

Vendhaya Keerai Kadalai Poriyal / Methi Chana Stir Fry

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Easy and healthy Vendhaya Keerai Poriyal / Methi Stir fry with kadalai / chana. Healthy lunch recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 5 persons

Ingredients

• 200 grams Vendhaya Keerai / Methi Leaves
• 1 teaspoon Peanut Oil
• ¼ Mustard Seeds
• ¼ Urad Dal
• 3 Red Chillies
• 3 sprigs Curry Leaves, finely chopped
• 2 Onions, finely chopped
• 1 teaspoon salt
• 2 cups boiled chickpeas / chana
• ¼ cup shredded coconut

Instructions

1. Clean and wash keerai in clean running water 2-3 times until all the grime is gone. Chop the leaves coarsely. Set aside.
2. Heat oil in a pan and add in the mustard seeds, urad dal and dried red chillies. Let the mustard seeds splutter.
3. Add in the finely chopped curry leaves and the onions. Fry till the onions are soft. I like to chop and add the curry leaves for this dish.
4. Add in the chopped vendhaya keerai / methi leaves, salt and fry for 3-4 minutes.
5. Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes.
6. Remove from heat and serve.

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