Methi leaves tomato chutney | Vendhaya Keerai recipe

Methi leaves tomato chutney | Vendhaya Keerai recipe is a side dish prepared with fenugreek leaves, onion, tomatoes, ginger-garlic paste, spices and salt. This chutney can be served along with Idli , Riice dosa , rice   or dry roti . 

You may know methi leaves have numerous health benefits especially for diabetes. To know more about it refer – Health benefits of Methi leaves

Ingredients:-

  • methi leaves / fenugreek leaves / vendhaya keerai – 1 bundle
  • onion – 2 (chopped)
  • tomatoes – 3 (chopped)
  • ginger-garlic paste / inji poondu viludhu – 1 tsp
  • turmeric powder / manjal podi – 1/4 tsp
  • red chilly powder / milagai podi – 1 tsp
  • coriander powder / malli podi – 1 tsp
  • salt / uppu – to taste

Seasoning:-

  • oil – 1 tsp
  • channa dal / kadalai paruppu – 1 tsp
  • urad dal / ulundham paruppu – 1 tsp
  • cumin seeds / seeragam – 1 tsp
  • green chillies – 3 number (slit)

Method:-

1. Chop onion and tomatoes. Separate methi leaves from stem, wash and chop it. Keep it ready.

Chopped onion, tomatoes and methi leaves
Chopped onion, tomatoes and methi leaves

2. Heat oil in a fry pan. Add channa dal and urad dal.

Channa dal and urad dal in hot oil
Channa dal and urad dal in hot oil

3. When it splutters add cumin seeds.

Cumin seeds added
Cumin seeds added

4. Next add slit green chillies.

Green chillies added
Green chillies added

5. Now add chopped onion and sauté.

Chopped onion added
Chopped onion added

6. When it turns pale add ginger garlic paste and sauté.

Ginger garlic paste added
Ginger garlic paste added

7. Now add chopped methi leaves.

Chopped methi leaves added
Chopped methi leaves added

8. Fry till it shrinks.

Frying methi leaves
Frying methi leaves

9. Now add chopped tomatoes.

Chopped tomatoes added
Chopped tomatoes added

10. Stir well and add red chilly powder, coriander powder, turmeric powder and salt.

Spice powders and salt added
Spice powders and salt added

11. When tomatoes becomes soft and mushy add one cup of water. Close and cook.

Water added
Water added

12. Add 1/2 tsp of tamarind paste and stir well.

Tamarind paste added
Tamarind paste added

13. When the dish reaches your required consistency, switch off stove and transfer to a serving bowl. Served here as side dish with idli.

Methi leaves tomato chutney | Vendhaya Keerai recipe
Methi leaves tomato chutney | Vendhaya Keerai recipe

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