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Vendhaya Keerai Kadalai Poriyal / Methi Chana Stir Fry

January 8, 2016 by Suguna Vinodh 6 Comments

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Vendhaya Keerai - Methi Greens Poriyal / Stir Fry with Chickpeas / Chana. Healthy and delicious stir fry. #methi #greens #vegan #glutenfree #protein #coconut #recipe #southindian #tamilnadu

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.

Here are other recipes on the site using Greens
Spinach / Greens Recipes

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.

cut-methi

Methi-kadalai-poriyal

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.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-tadka

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.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-onion

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

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-fry

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.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-chana

Remove from heat and serve.

Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-recipe

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Vendhaya-keerai-methi-keerai-Kadalai-Poriyal-recipe

Vendhaya Keerai Kadalai Poriyal / Methi Chana Stir Fry


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 5 persons 1x
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Description

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


Ingredients

Scale
  • 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

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.

  • Category: Side Dish
  • Cuisine: Tamilnadu

Keywords: vendhaya keerai kadalai poriyal

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Kamala says

    April 6, 2018 at 5:43 pm

    Love this!

    Reply
    • Suguna Vinodh says

      April 6, 2018 at 10:04 pm

      Thank you!

      Reply
  2. sasi kumar says

    February 23, 2018 at 12:48 am

    will surely try..thank you

    Reply
    • Suguna Vinodh says

      August 10, 2020 at 6:13 pm

      Hope you liked it!

      ★★★★★

      Reply
  3. MEERA says

    January 11, 2016 at 11:33 am

    Mindblowing. So rich in nutrients and so simply cooked. The colors are delightful.
    Thanks Suguna. Love this.

    Reply
    • Suguna Vinodh says

      January 11, 2016 at 12:50 pm

      Thanks Meera. Yes. Its really a simple but a very tasty dish with vendhaya Keerai.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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