Fenugreek leaves are commonly used in Indian cooking. It is known as “vendhaya keerai” in Tamil and “methi” in Hindi. Dried fenugreek leaves are called “kasoori methi” which is also used in cooking. Fenugreek leaves are a good source of iron, protein, magnesium, manganese, vitamin B6 and dietary fiber. Fenugreek is considered good for nursing mothers. It helps improve lactation. It helps alleviate menstrual cramps and other discomforts related to it. It is said to be good for diabetics also. Though cleaning the leaves is a bit time consuming, it is worth the effort considering its health benefits. Not only it is healthy but also very delicious.Today we will learn how to make vendhaya keerai poriyal/methi subzi following this easy recipe with step wise pictures.
Vendhaya Keerai Poriyal-Methi Bhaji
Prep Time : 30 mins
Cook Time : 15 mins
Serves: 2-3
Recipe Category: Side Dish-Methi
Recipe Cuisine: Indian
Author:Padhu Sankar
Serves: 2-3
Recipe Category: Side Dish-Methi
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Fenugreek leaves/methi – 2 cups
Garlic – 5 cloves
Onion – 1 cup finely chopped
Turmeric powder – 1/4 tsp
Sambar powder – 1 tsp
Salt needed
Grated coconut – 1/3 cup
For the seasoning
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Asafoetida/Hing – a generous pinch
Preparation
How to clean and store fenugreek leaves
Pick and clean the fenugreek leaves. Discard the roots and the thick matured stems. Picking and cleaning methi is a pain but easier to do when it is fresh. So don’t postpone plucking the leaves until they wilt. Once you have done it, line a container with paper towel, keep the plucked leaves, cover it with another paper towel, close it and refrigerate. Alternatively you can wrap it loosely in a paper towel and keep it in a zip log bag. It stays fresh for 4-5 days in the refrigerator.
If you are going to use it immediately, wash it in plenty of water thrice. Put them in a big container and rinse it, discard the water, rinse again in plenty of water. Wash it 3 times to remove the sand.
Other preparations
Finely chop onion and garlic. Chop fenugreek leaves also roughly.
Method
Heat oil in a pan, add mustard seeds, hing and cumin seeds, when mustard seed splutters, add garlic and onions.
Saute the onions well until it turns light brown. Add the methi leaves.
Add turmeric powder and sambar powder (you can add chilli powder also, if adding chilli powder, add less).
Cook covered on low heat, stirring in between. Add salt to taste.
Once cooked, add grated coconut, mix well and turn off the heat.
Enjoy this delicious stir fry as a side dish for chapati or with rice.
You might like my other Methi Recipes also.
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Asafoetida/Hing – a generous pinch – Addition of this item is not mentioned in the method.
Must have overlooked
It is mentioned in the first line under 'method'.
Plain methi ki sabzi.. nice.
Seems interesting. Will try it out.
Thanks for sharing this recipe. Came out well! Loving it☺️
Thanks for sharing this recipe. Came out well! Loving it☺️