Vendhaya Keerai Thoran | Fenugreek Leaves Stir-Fry | Methi Dal Baji
Quick, Easy & Healthy Stir-Fry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Bunch Vendhaya Keerai (Fenugreek Leaves) Approx 200 g
3 Tablespoon Moong Dal
0.25 Teaspoon Turmeric Powder
As Needed Salt
For Grinding
0.25 Cup Grated Coconut 1 Cup = 250ml
1 Red Chili
1 Teaspoon Cumin Seeds
For Tempering
2 Teaspoon Oil
1 Teaspoon Mustard Seeds
1 Red Chili

Nutritional information

0.5 Cup
Serving
108
Calories
5 g
Fat
12 g
Carbs
10 g
Protein

Traditional Thoran which is a Perfect Side Dish for any Kuzhambu or Rasam variety

Features:
  • No Onion No Garlic Recipes
  • Traditional Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

Share

Methi (Vendhaya Keerai)

Vendhaya Keerai (Methi) is a healthy greens and we can make many different dishes using this keerai. Vendhaya Keerai is called “Methi” in Hindi and Fenugreek Leaves in English. Dry fenugreek Leaves are called “Kasoori Methi”.  Methi leaves has lots of medical benefits especially for women. I have a practice of using methi leaves once a week. Thoran (Thuvaran) is a Stir-Fry Poriyal made in Southern Tamilnadu and in Kerala. Vendaya Keerai Thoran is one of my  favorite Thoran.

How to clean Vendhaya Keerai ?

Discard the thick stem and roots. Pluck only the leaves.  Wash it thoroughly in the water. You can  store the leaves in the refrigerator upto 3-4 days by wrap it loosely in a paper towel and keep it in a ziplock bag

Vendhaya Keerai Thoran

This Vendaya Keerai Thoran is a very delicious and easy to make Stir-Fry. First Moong dal is cooked till soft but firm. Also since its a stir-fry, grind the coconut along with red chili and cumin seeds to a dry powder. If you use desiccated coconut, you will get a smooth powder. But I used freshly grated coconut and hence due to moisture in the coconut, I did not get a smooth powder. The main rule is we should not add any water while grinding. Because this Methi thoran is not a stew. Vendhaya Keerai cooks so fast and also as a rule of any greens add less salt. Within minutes, this Vendhaya Keerai Thoran will be ready!

What Other Recipes that we can make using Methi Leaves ?

I used to make this Vendhaya Keerai Thuvaran often. Vendaya Keerai Thoran tastes very nice with any South Indian Kuzhambu or Rasam Variety. I also make methi poorimethi dal and other recipes too Vendhaya Keerai. Try these yummy Vendhaya Keerai recipes and share your comments!

Video Version of Making Vendhaya Keerai Thoran

Vendhaya Keerai Thoran | Methi Dal Baji | Fenugreek Leaves Stir-Fry

Notes:

  1. Spice it up with Onion and Garlic – I made this recipe as “No-Onion-No-Garlic”. We can also make it with Onion and Garlic.  After tempering, you can add half cup of onion and 1 or 2 finely chopped garlic and saute the onions well until it turns light brown. Then add the Methi Leaves and continue the process mentioned in the Recipe
  2. Avoid the Grinding process and simplify it  – For Thoran (also called as Thuvaran), we usually grind coconut with Jeera and Red Chilli and add it to the Thoran as i mentioned in the recipe. We can avoid the grinding process by simply adding a teaspoon of Sambar Powder and grated coconut instead of grinding Red Chili and Coconut. Jeera can be added along with Tempering process.
(Visited 5,278 times, 5 visits today)

Steps

1
Done
10 mins

Cooking Dal

Take the moong dal in a pan and add water and cook it. The dal should be cooked and at the same time it should not be smashed. The cooked dal should not stick with each other

2
Done
10 mins

Working with Greens

Remove the leaves from vendhaya keerai and Wash and finely chop the keerai and keep it aside

3
Done
5 mins

Cooking Fenugreek Leaves

Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urdhal and fry till it turns golden brown color and add broken red chillies and fry for a second. To this add the cleaned keerai and allow the keerai to cook. Don’t add any waterThe spinach will lose its own water and that is enough to cook the leaves. It will take only 3-4 minutes to cook the methi leaves. Add salt and turmeric powder and allow the spinach to cook completely

4
Done
2 mins

Grinding Process

Meanwhile, add the grinding ingredients to the mixer and grind it to a nice powder.

5
Done
2 mins

Time to Add Dal & Coconut

When the methi leaves are cooked, add the cooked dal and mix well. Finally add the ground powder and mix well and keep in flame for another minute and remove from flame

6
Done

Serving Time!

The yummy Vendhaya keerai thuvaran is now ready to serve.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

Mexican Wedding Cookies
previous
Mexican Wedding Cookies | Snowball Cookies | Russian Tea Cookies
Beetroot Kurma
next
Beetroot Kurma | Beetroot Korma
Mexican Wedding Cookies
previous
Mexican Wedding Cookies | Snowball Cookies | Russian Tea Cookies
Beetroot Kurma
next
Beetroot Kurma | Beetroot Korma

7 Comments Hide Comments

Add Your Comment