Venthaya-Keerai-Podi-Dosai

#VenthayaKeeraiPodiDosai #FenugreekLeafPodiDosai : #FenugreekLeaf is called #Venthayakeerai in Thamizh. It is called #MethiBaaji in Hindi. It is slightly bitter in taste and can be consumed raw in salads and also used in the preparation of #Koottu, Chappathy, etc.,...
We can also make tasty n spicy dosai with #Venthayakeerai. The dosai can be made by spreading nicely chopped #FenugreekLeaves over #DosaiMaavu or the leaves can be mixed with Dosai Maavu as done in Spinach Dosai. The main purpose is to include the nutritious #Greens in our daily menu. The #venthayaKeeraiPodi Dosai is slightly bitter in taste but tasty n yummy and healthy too.



Ingredients :

Dosai Batter
OR
Idly Batter

Take any powder of your choice :

Idly Milagai Podi - Idly Chilly Powder
OR
Idly Chilly Powder with Flax
OR
Flax Powder for Rice

1 Cup                              : washed and nicely chopped #VenthayaKeerai [ #FenugreekLeaf ]

Oil to make Dosai preferrably Gingelly oil [ till / sesame oil ]

Method :

• Heat a tawa over medium flame.
• Spread 2 drops of oil using a clean and dry muslin cloth.
• Put dosai batter at the center of the tawa and spread the maavu [ batter ] evenly with the back of a flat ladle.
• Evenly spread chopped keerai over the Dosai.
• Now spread two spoons of Idly Milagai Podi - Idly Chilly Powder.
• Then apply one spoon of oil over the dosai. Use plenty of oil for this dosai.
• When the rim of the dosai becomes golden color flip the dosai using a dosai ladle.
• Allow it to cook well on the other side.
• Transfer on to a plate after its done.
• In the same way make dosai one by one.

Relish this spicy podi dosai when its hot.

No need of any Chutney. If you wish can have it with Pudhina chutney or Coconut chutney.

If it is to be packed for lunch box allow it to cool down. Then pack in a dry tiffin box or roll it in a foil.

[ Note : If #VenthayaKeerai [ #FenugreekLeaves ] has been mixed with #DosaiMaavu [ #DosaiBatter ] as shown in the Spinach Dosai recipe then after spreading dosai maavu over the tawa sprinkle podi on the dosai ]

Other recipes you might like to try :

Kevuru Dosai

Kevuru Dosai 1

Rawa Dosai

Oats Dosai

Kambu Dosai

Venthayakeerai-Koottu

#VenthayakeeraiKoottu #FenugreekLeafLentil : #Koottu is a gravy prepared using any vegetable or green leafy vegetable, lentil and coconut paste. It is served as a side dish for lunch. Generally green leafy vegetables are more suitable for koottu.
Commonly green gram is used in the preparation of koottu. But toor dhal can also be used. Lentil has to be pressure cooked separately. Coconut paste is made using a blender adding a few black pepper corns, little cumin seeds, rice flour along with coconut scraping. Greens are washed well in water two or three times and then cooked in water adding Sambar Powder , turmeric powder & salt. Once greens are done then cooked dhal and coconut paste are finally added to it. It is allowed to simmer for 3 to 5 minutes. Served after tempering with onion vadagam.

Ingredients :
1 cup	Venthayakeerai chopped
1/3 cup	Green gram
3/4 Tsp	Sambar Powder [ adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
To grind :
4 Tsp	Coconut scraping
2 or 3	Black pepper [ optional ]
1/4 Tsp	Cumin
1/4 Tsp	Rice flour
To Temper :
1/2 Tsp	Vengaya vadavam
1/2 Tsp	Oil

Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.

Using a blender grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.

Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.

Heat a vessel or kadai with half a cup of water.
Add Sambar Powder, turmeric powder, salt and mix well.
Then add finely chopped venthaya keerai.
Close and cook till greens become soft.
Then add cooked green gram and coconut paste.
Mix well and allow to simmer for five minutes or until all blend together.

Transfer into a serving bowl.
Heat a kadai with oil and fry the Vengaya vadavam.
Pour over the prepared koottu.

A very good side dish for sambar or rasam rice.
It can also be mixed with hot white rice and relished with onion vathal.




Other lentil recipes you might like to try

Vazhaipoo Koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai thakkali koottu

venthayakeerai dhal

For other tasty dishes

Recipe Index

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For Lunch Dishes

Lunch Recipes Index

Venthayakeerai-besan-dosai

#VenthayakeeraiBesanDosai : #Venthayakeerai [ #fenugreekleaf ] is good for health just like any other green leafy vegetables. But because of its bitter taste many people hesitate to include #vendhayakeerai in their food. Whenever we think of green leafy vegetable, lentil dishes only come to our mind. Both young and old try to avoid it or take very little only. So we should innovate something new to make it more attractive and tasty too.
Keeping that in my mind I have prepared a tasty #instantdosai using vendhaya keerai and besan.

6 - 8 dosai can be prepared

Ingredients for batter :
1/2 cup	Besan [ kadalai maavu ]
1/4 cup	Whole wheat flour
1/8 cup	Rice flour
1/4 cup	Curd
3/4 Tsp	Salt [ adjust ]
1/2 Tsp	Cumin
1/4 Tsp	Crushed pepper
Ingredients to add :
1 small size	Onion, chop nicely
6 - 8	Curry leaves, tear nicely
1/2 cup	Venthayakeerai chopped nicely [ fenugreek leaves ]
1	Green chilly, chop nicely [ optional ]

Oil to make dosai

Method :
Take all the given flours, salt, crushed pepper and cumin seeds in a vessel.
Beat the curd and add into the vessel containing flours.
Mix well adding 1 to 1 1/4 cup of water.
The dosai batter should be watery but thicker than neer dosai.
Allow to stand for 10 minutes.

After ten minutes add chopped onion, curry leaves and vendhaya keerai.
Heat tawa on a stove over medium flame.
Grease tawa with oil using a clean and dry cloth.
Spread dosai batter from outer to inner just like ragi or rawa dosai.
Add drops of oil over and along the rim of dosai.
Flip the dosai using a dosai ladle once its rim turns slightly golden in color.
Transfer on to a serving plate when its done.

Enjoy tasty and healthy dosai along with coconut chutney or any other spicy chutney of your choice.

you might like to try

spinach dosai

mudakattan dosai

venthaya keerai chappathy

puli sundal

varagu venthaya kanji

Venthayakeerai-dhal

#VenthayakeeraiDhal  #FenugreekLeafLentil : Now plenty of  hardly 6 or 7 cm long tender fenugreek saplings  are available in the market.  They are rich in aroma but slightly bitter in taste. North Karnataka people used to take fresh raw fenugreek  leaves along with Joladha roti [ Jowar roti ]. Once I had a chance to relish fresh tender fenugreek leaves in a famous north Karnataka restaurant. From then on wards I have started using fenugreek leaves to garnish dishes just like the way we use fresh coriander leaves. Not only tender leaves, also leaves of fully grown fenugreek plant can be consumed raw.
The leaves of the fenugreek are washed and dried in the shadow to get Kasthuri methi. These dried fenugreek leaves are commonly added in North Indian dishes to get its aroma and flavor.
Here I have used tender saplings of fenugreek to make a tasty lentil [ dhal ] which goes well with hot white rice, 

Jeera rice and chappathy.
Sliced onion, green chilly, curry leaves, asafoetida, turmeric powder and tomato are sauteed till they give out nice aroma. Then cooked dhal and salt are added. It is allowed to simmer for 2 to 3 minutes.
Finally washed and gently chopped fenugreek leaves are added and kept on fire for two minutes.
The prepare dhal is transferred into a serving bowl and served after tempering mustard and split black gram.
Tasty spicy dhal is ready.

Ingredients :
1 cup	Venthaya keerai tender
1/2 cup	Green gram dhal cooked
1	Tomato, chop nicely
1	Onion, chop nicely
1 or 2	Green chilly [ adjust ]
5 - 6	Curry leaves
1/8 Tsp	Asafoetida powder
1/2 Tsp	Cumin powder
3/4 Tsp	salt
1 pinch	Turmeric powder
1/2 Tsp	Lemon juice [ optional ]
1 Tsp	Gingelly oil [ sesame/til oil ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split
1/2 Tsp	Gingelly oil [ sesame/til oil ]

1 Tsp of chopped coriander leaves to garnish

Method :

Heat a kadai with oil on a stove over medium heat.
After it becomes hot saute green chilly, curry leaves for half a minute.
Then add asafoetida powder and chopped onion.
Saute adding a pinch of salt till it becomes translucent.
Next saute tomato adding turmeric powder, little salt and cumin powder till it becomes soft.
At this stage add cooked dhal, 1/4 cup water and salt.
Mix well and let it simmer for 3 minutes.
Finally chop fenugreek leaves gently and add into simmering dhal.
Let it be on slow fire until the leaves become soft.
Adjust salt and add lemon juice after turning off the stove.

Transfer into a serving bowl.
Temper mustard seeds and split black gram and pour over the dhal.
Garnish with coriander leaves.
Tasty healthy dhal with nice aroma of venthaya keerai dhal is ready.
Mix with hot white rice and relish with any spicy curry.

It also goes well with chappathy and Jeera rice.


Note : If country tomato is used then don't have to use lemon juice in the preparation.




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Amaranth-Kuzhi-Paniyaram-with-Venthayakeerai

#AmaranthKuzhiPaniyaramwithVenthayakeerai : #Amaranth  is a leafy vegetable ( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called amarnath seeds or simply amaranth or amarantham in Tamil. It is called #Rajgira Kara in Chhattisgarh.

Several studies have shown that like oats amaranth seed may be of benefit for those with hypertension and cardiovascular disease. Regular consumption of Amaranth reduces blood pressure and cholesterol levels, and also improves antioxidant status & immune parameters.

Source : http://en.wikipedia.org/wiki/Amaranth

We have already seen a kuzhi paniyaram recipe with amaranth. We have done it with amaranth seeds. But here amaranth flour is used. Even though the method of preparation is more or less similar the taste and texture differs significantly between them.

Pre planning                    : one hour before
Preparation time              : 10 -15 mins
Cooking time                   : 8 - 10 mins/batch
No. of paniyarams           : 12 - 15 approx.,

Ingredients :
1 cup	Idly Maavu [ Idly Batter ]
1/4 cup	Amaranth Flour
1/4 cup	Rawa [ sooji ]
1/8 cup	Sego [ Javvarisi ]
1/8 cup	Buckwheat Flour [ optional ]
3/4 Tsp	Salt
To Saute :
1/4 cup	Fenugreek leaves
1	Onion, chop nicely
1 or 2	Green chilly, chop nicely
7 to 10	Curry leaves, chop nicely
3 Tsp	Coriander leaves chopped
3 Tsp	Carrot grated
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida powder

Oil to make kuzhi paniyaram.

Method :

Soak sego [ javvarisi ] in water an hour before start preparing batter for kuzhi paniyaram.

Soak rawa in 1/4 cup of water for 15 minutes before starting to make batter.

Grind soaked sego in a mixer and add into the vessel containing soaked rawa.
Then add idly batter, amaranth flour, buckwheat flur and salt.
Mix well. Keep aside for half an hour.

After half an hour heat kuzhi paniyara kal on a stove over medium flame.
Heat a kadai on another burner over medium flame with oil.

Crackle mustard seeds and then add dhals.
Then add asafoetida, curry leaves, green chilly and onion.
Saute until onion becomes transparent.

Now add fenugreek leaves and coriander leaves.
Saute for half a minute and transfer into the batter and mix well.

Now the batter is ready.
The kuzhi paniyara kal would have become hot.

Pour 1/4 Tsp of oil in each pit.
Half fill each pit with batter.

Sprinkle oil over the kuzhipaniyaram.
Turn upside down using a spoon once the rims become golden color.

Cook until both sides turn golden color.
Transfer into a serving vessel.

Again grease the pit and pour batter to make one more set of kuzhi paniyaram.

Healthy and tasty amaranth kuzhi paniyaram is ready!!
Serve hot with tomato chutney or Pudhina Chutney.

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