Today let us see this South Indian style Vendhaya keerai paruppu kootu in a pressure cooker. Jun 7, 2017 - Vendhaya keerai is fenugreek leaves, in this recipe, we cook vendhaya keerai with moong dal, in south Indian style, kootu. No need to chop the keerai. FENUGREEK/ VENDAIYA KEERAI KOOTU. Kara Kuzhambu is a spicy and tangy curry made with tamarind, spice and coconut. Its an integral part of South Indian meal platter. Methi leaves [fenugreek leaves, Vendhaya keerai ]- 1 cup; Moong dal [pasiparuppu]– 3 tbsp; Coconut - 2 tbsp [grated] Onion – 1 [chopped] Aloo Methi is a stir fry recipe, prepared with fenugreek leaves, boiled potatoes and few spices. It is a medicinal herb that cures many ailments and suits all ages !

... We all make different kinds of kootu, this is one among them. Serve it hot with Rice, Chapathi or Puri's and enjoy :) Seasoning can be done in the beginning itself or after preparing the kootu.

In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida.

Recently when I was looking for some vendhaya keerai kuzhambu varieties, I came across this Kara kulambu in this blog. A balanced curry of having spicy, sour and sweet flavor in it.

Take out the leaves and keep it aside. Aloo Methi recipe | Vendhaya keerai urulai kilangu varuval.
Parents … For this Kootu you need 1 Bunch of fresh Fenugreek/ Vendaiya Keerai leaves 1 cup of Thuvar dal. Seasoning can be done in the beginning itself or after preparing the kootu.

this is good for …

It was quite interesting just like our vatha kuzhambu. If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. Some call this as keerai kulambu and some call this as keerai kootu.

If its for dinner, I make Vendhaya keerai chapathi i.e methi leaves paratha ( thepla).

Keerai molagootal is ready. Unlike Sambar, kara kuzhambu is more spicer without dal and mostly it will have drumstick and/or shallots.In addition to shallots, we can enhance the kara kuzhambu taste by adding methi leaves.

Recently while i was seeing the fresh vendhaya keerai in the market, i thought i will try out this vendhaya keerai thokku. Instead of vendhaya keerai, one can use any other greens – arai keerai, thandu keerai, mulai keerai, paruppu keerai …

All it takes is a simple click on the “pin it” “like,” …

Kootu can be prepared using either toor dal or moong dal. Cuisine Style: Tamil nadu, south india | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Kootu, Curry,kulambhu | Take with : Rice, idli, dosa Ingredients .

Wash the vendhaya keerai| methi leaves and pat dry it. As it is holiday season, this Vendhaya keerai will be perfect for long distance travels.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today.

1/2 cup of Moong dal 1/2 cup of channa dal.

It is served as a side dish for chapati, sambar rice and rasam rice. Fenugreek leaf/Vendhaya keerai is the best body-coolant for hot summer. This curry is made with fresh fenugreek leaves particularly baby leaves for less bitter taste.

After that i completely forgot about the thokku. Vendhaya Keerai Kootu is a very healthy recipe, easier to make with one pot using the pressure cooker with step by step pictures and instructions below.. It’s a simple everyday side dish to be served with Rice, Rasam.. And my choice would be, having it with just plain rice and some ghee.

This cabbage kootu is my husband’s favourite, usually tomatoes are not added... Soy Chunks 65/Meal Maker 65/Soy 65. Some call this as keerai kulambu and some call this as keerai kootu.

Methi leaves [fenugreek leaves, Vendhaya keerai ]- 1 cup; Moong dal [pasiparuppu]– 3 tbsp; Coconut - 2 tbsp [grated] Onion – 1 [chopped]

Kootu can be prepared using either toor dal or moong dal. Methi Dal/ Vendhaya Keerai Paruppu Kadaiyal We all know greens are always good for our health.

Learn how to make this Aloo Methi with stepwise pictures. I love the tangy taste of this curry and its just perfect when paired with a vegetable stir fry and appalam. Total comfort food that is just amazing, today I made this … Keerai molagootal is ready. Vendhaya keerai Kulambu – Puli Kulambu or Kara Kuzhambu however you call this as is a very tasty dish that can be had with steamed rice. Its a popular kuzhambu variety in Tamil Nadu. After knowing this i'm including it often in our diet.

Soak the tamarind in hot water and keep it aside. It is good for stomach ulcers.
It generally heals wound and kills pain.

Serve it with hot steamed rice and any thogayal. I used SSP powder asafoetida. Usually I make Vendhaya keerai kootu, vendhaya keerai sambar or methi pulao for lunch. Also this is … Look down for more category-specific benefits.


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