Venthaya Keerai Koottu

#VenthayaKeeraiKoottu #FenugreekLeavesLentil : Many people avoid using #VenthayaKeerai - #fenugreekleaves - #methy because of its bitterness. But if done properly the bitterness would not be felt and tastes very good  There are two ways of cultivating venthaya keerai. In Tamil Nadu the keerai is plucked as young saplings with first two leaves. The whole plant is just 3 to 4 cm long and the whole sapling is edible. We only have to wash and remove the root for cooking.
The other way of cultivation is to grow the plant with branches and harvesting for consumption. In North India the dried leaves of fenugreek, called kasuri methy is widely used. Here only the leaves are edible. I have used the tender fenugreek saplings for this recipe.

Ingredients :
Venthaya keerai                          : a handful

Picture shows tender saplings of fenugreek leaves.
This is one pack of keerai untied. Took 10 such packs.

Green gram dhal                         : 1/4 cup
Salt                                           : 1/4 tsp ( adjust )
Turmeric powder                        : a pinch
Onion chopped nicely                  : 1 small size
Tomato chopped                          : 1 small size
Green chilly                                : 1 or 2 [ adjust ]
Oil                                             : 1 tsp
Mustard seeds                            : 1/4 tsp
Urad dhal                                   : 1/2 tsp
coriander leaves and curry leaves to garnish.

To grind :
Coconut scrap                     : 3 tsp
Cumin seeds                        : 1/2 tsp
Green chilly                         : 1 ( adjust )
Black pepper                       : 4

Method :
Grind the ingredients given using a mixer grinder adding little water into a fine paste and keep aside.

Remove only the roots of the tender saplings.
Wash two or three times to remove mud from saplings.

Pressure cook dhal with a pinch of turmeric powder and 1/2 cup of water ( 3 whistles and 5 minutes at SIM ).

Heat a kadai on stove with a tsp of oil .
Splutter mustard seeds and then add urad dhal.
When urad dhal turns to golden color add split green chilly and curry leaves.
Saute for a few seconds and then add onion.
Saute for a minute and then add tomato.

Now add cooked dhal and 1/2 cup of water.

Now cut venthaya keerai into small pieces and add into kadai.

Also add the ground masala and adjust salt.

Wash the mixer jar with little water and add that water also.
Let it simmer for 3 minutes.
Do not over cook. Transfer into a serving bowl.
Garnish with coriander leaves.

Mix this koottu ( dhal ) with hot white rice and enjoy with any curry of your choice.
Once you relished this koottu definitely ask for one more serving!!






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