How to make venthayakeerai paruppu kootu?
Ingredients:
Tender methi leaves a fistful
Tomato dices one cup
cooked mysore dal one bowl
Mustard seeds one spoon
Cumin seeds one spoon
Sesame oil one tablespoon
Shallots one tablespoon
Curry leaves one sprig
Red chillies two
Cilantro leaves half cup
Procedure:
Pressure cook the mysore dal with turmeric and few drops of castor oil.
Clean and wash one fistful fenugreek greens/methi greens/venthayakeerai.
Peel off the shallots and chop them.
Heat a wok with sesame oil over a medium flame.
Add mustard seeds to pop up.
Add Shallots, red chillies and curry leaves.
Saute a while until the shallots turn translucent.
Add cumin seeds to fry.
Add fenugreek leaves and saute for few seconds until fry.
You can notice the nice aroma from fenugreek leaves.
Add tomato dices and allow to cook for few minutes.
Transfer the cooked dal.
Adjust with two cups of water and stir well/
Add salt in this stage.
Cook until all the ingredients combine to form a thin kuzhambu.
Finally, add chopped coriander leaves.
Venthaya keerai paruppu kootu is ready to serve with syeamed hoot rice tossed with ghee.
Good for kids: highly nutritional with vitamins an minerals.
Try out in your table.
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