Vendhaya keerai or fenugreek leaves (methi leaves) with moong dal and coconut in south Indian way. No bitterness will be felt in this kootu.
I have been thinking kootu will be bitter and avoided making it. This is the first time I am making this south Indian style kootu, though I have made methi dal north Indian way couple of times. After making vendhaya keerai sambar, I found it wont be bitter. So last week I picked a pack of fresh methi leaves from Mustafa. Decided to make vendhaya keerai kootu to go with nellikai sadam as I have posted in my Instagram.
My mom makes kootu with moong dal cooked just right, not mushy not un cooked. She calls it ‘malara vendha paruppu’ (which means bloomed dal literally). I like that texture of kootu very much as it will not be too thick or too watery. It will be creamy. She cooks the dal stove top, so have full control to stop cooking it when needed. I am lazy to do that and keep dal together in pressure cooker, but tried my best to not cook it mushy.
My MIL makes this with more young leaves from the methi plant that they sell in groceries.
How to make vendhaya keerai kootu step by step pictures
- Pressure cook moong dal with 1/2 cup water for 2 whistles in medium flame.
- Pick the leaves alone from the stalk and clean (wash). Boil little water, add the leaves, sambar powder, salt, sugar and turmeric.
- Grind coconut with little water and rice flour.
- Once the keerai is cooked, add cooked dal.
- Ground coconut and mix well. Bring to boil and switch off the flame.
- Temper with the items given under ‘To temper’ table. Add finely chopped shallots.
- Fry until golden and mix with the kootu.