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.

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Here is the video of how to make Vendhaya Keerai Kadalai Poriyal / Methi Chana Stir Fry

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.

Here is how to clean any variety of greens properly.

Heat oil in a pan and add in the urad dal. Let the urad dal slightly brown. Add in the mustard seeds and dried red chillies. Let the mustard seeds crackle. Add in the green chillies if using.

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 and fry for 3-4 minutes.

Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes. Finally add in the salt. Note: A small Tip while cooking bitter greens – Adding salt in the end while making bitter greens like methi or drumstick leaves will make the greens less bitter. Adding salt in the beginning somehow makes the greens very bitter. Next time you cook these greens, try adding the salt in the end. You will definitely notice the difference.

Remove from heat and serve.

Vendhaya Keerai Kadalai Poriyal / Methi Chana Stir Fry

5 from 1 review

Pin Recipe

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

• Total Time: 35 mins
• Yield: 5 persons 1x

Ingredients

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• 200 grams  (about 2 cups) Vendhaya Keerai / Methi Leaves
• 1.5 teaspoon Peanut Oil
• 1/4 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal
• 3 Dried Red Chillies
• 3 green chillies, slit (optional)
• 3 sprigs Curry Leaves, finely chopped
• 1 cup Onions, finely chopped
• 1 teaspoon salt
• 2 cups boiled chickpeas / chana
• 1/3 cup fresh shredded coconut

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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 urad dal. Saute for a few seconds. Add in the mustard seeds and dried red chillies. Let the mustard seeds crackle.
3. Add in the finely chopped curry leaves, green chillies 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 fry for 3-4 minutes.
5. Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes. Finally add in the salt.
6. Remove from heat and serve.

Notes

Note: A small Tip while cooking bitter greens – Adding salt in the end while making bitter greens like methi or drumstick leaves will make the greens less bitter. Adding salt in the beginning somehow makes the greens very bitter. Next time you cook these greens, try adding the salt in the end. You will definitely notice the difference.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Keywords: vendhaya keerai kadalai poriyal