Venthaya Keerai Thakkali Koottu

#VenthayakeeraiThakkaliKoottu #FenugreekleavesTomatoLentil : #Venthayakeerai - #Fenugreekleaves are slightly bitter in taste. So some people does not like to have them in their menu. But if done properly tastes too good to avoid!!

Ingredients :
Cooked green gram dhal                : 2 tblsp
Tender venthaya keerai bunch        : 5

Tomato                                         : 3 small ( chopped nicely )
Onion chopped                              : 1 tblsp
Garlic cloves                                : 2 chopped nicely
Sambar Powder                             : 1 tsp
Turmeric Powder                          : a pinch
salt                                               : 3/4 tsp

To Grind :
Coconut scrap                               : 2 tblsp
Cumin seeds                                  : 1/2 tsp
Rice flour                                      : 1/4 tsp

To Temper :
Mustard seeds                                : 1/2 tsp
Urad Dhal                                       : 1 tsp
Oil                                                  : 1/2 tsp

Method :
Grind the ingredients given with little water into a fine paste and keep aside.
Take chopped tomato, onion, garlic and 1/2 cup of water in a vessel.

Keep on a stove with medium flame and close with a lid. Cook till tomato becomes soft.
Here I am cooking on a induction stove.
Keep temperature setting at 500 and when start boiling reduce to 120 temperature setting.

Now add cooked dhal and allow to simmer for a minute.
Then add ground coconut paste.
Allow to simmer for three minutes.

Now add chopped venthaya keerai and cook for 2 minutes.
Do not overcook venthaya keerai.

Temper mustard seeds and urad dhal.
When urad dhal turns to golden color transfer onto the koottu.
Now ready to serve.

Mix with white rice and enjoy with any kara curry or pickle.







Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai chappathy

venthayakeerai dhal

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