Vendhaya Keerai | Methi Chutney recipe | வெந்தய கீரை

Vendhaya Keerai | Methi Chutney recipe | வெந்தய கீரை is given with step by step photos.  “Vendhaya keerai” in Tamil,  “Methi” in Hindi has a lot of health benefits. It is a good source of Iron and Fibre. Fenugreek leaves are useful to cut down Cholesterol levels, lowers blood sugar for diabetes, helpful to reduce heart problems, and also useful in skin care.

This chutney made out of fenugreek   leaves can be served as side dish for Idli dosa  and  rice . I thank my sister Vasumathy Ramasamy for teaching me this wonderful recipe. Now I share the recipe with you.

Preparation Time:- 20 minutes

To Serve:- 4 persons

Ingredients:-

  • Methi / vendhaya keerai / fenugreek leaves – 1 bunch
  • Tomato / thakkali – 1 no
  • Red chillies / vara milagai – 3 no
  • Toor dal / thuvaram paruppu – 1 tblsp
  • Black Pepper / milagu – 1 tsp
  • Cumin seeds / seeragam – 1 tsp
  • Grated coconut – 1 tblsp
  • Tamarind Paste  / puzhi – lemon size
  • Salt / uppu – to taste

For Seasoning:-

  • Oil- 1 tsp
  • Mustard seeds / kadugu – 1/2 tsp
methi leaves
methi leaves
image
ingredients – tomato, coconut, toor dal, pepper, cumin seeds, red chillies
image
ingredients – salt and tamarind
image
Mustard seeds

Method:- 

1. Remove methi leaves from stem wash well and keep it ready.
2. Fry methi leaves in a tsp of oil and keep aside.

Frying methi leaves in fry pan
Frying methi leaves in fry pan

3. Fry toor dal, cumin seeds, pepper and  red chillies, separately in another tsp of oil.

4. Add tomato and coconut to it and sauté.

Frying the ingredients in one tsp of oil
Frying the ingredients in one tsp of oil

5. Cool fried spices and methi to room temperature and grind along with tamarind and salt.

Fried ingredients along with salt and tamarind in a mixie jar
Fried ingredients along with salt and tamarind in a mixie jar

6. This chutney should not be very thick because it tastes bitter. So by adding 1 cup of water to the chutney make it watery.

Ground methi chutney
Ground methi chutney

7. Heat 1 tsp of oil in a pan and add mustard seeds,.

Seasoning in fry pan
Seasoning in fry pan

8. When  it pops add the chutney and when starts boiling switch off the stove.

Methi chutney in fry pan
Methi chutney in fry pan

9. Serve with iddli, dosa, rice etc.

Vendhaya Keerai | Methi Chutney recipe | வெந்தய கீரை
Vendhaya Keerai | Methi Chutney recipe | வெந்தய கீரை

For other chutney varieties in my website click on the links below

1. Raw Mango Mint chutney recipe | Maangai Pudina

2. Fennel leaves chutney recipe | sombu chedi thuvaiyal

3. Tender tamarind leaf thuvaiyal recipe

4. Orange peel chutney recipe | ஆரஞ்சுத்தோல் துவையல்

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