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
- Clean and wash keerai 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 urad dal. Saute for a few seconds. Add in the mustard seeds and dried red chillies. Let the mustard seeds crackle.
- 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.
- Add in the chopped vendhaya keerai / methi leaves 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Keywords: vendhaya keerai kadalai poriyal