|1 Bunch Vendhaya Keerai (Fenugreek Leaves)|
|3 Tablespoon Moong Dal|
|0.25 Teaspoon Turmeric Powder|
|As Needed Salt|
|0.25 Cup Grated Coconut|
|1 Red Chili|
|1 Teaspoon Cumin Seeds|
|2 Teaspoon Oil|
|1 Teaspoon Mustard Seeds|
|1 Red Chili|
Traditional Thoran which is a Perfect Side Dish for any Kuzhambu or Rasam variety
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.
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
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!
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 poori, methi dal and other recipes too Vendhaya Keerai. Try these yummy Vendhaya Keerai recipes and share your comments!
Working with Greens
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
Time to Add Dal & Coconut