Vendhaya keerai poriyal with rice makes a perfect lunch. This recipe is very basic and quite straight forward and screams SOUTH. My mom cooks this every week as its a good source of iron. The only thing about fenugreek is that it can consume a good half hour to be cleaned. But good things take time. Dont they! What are we waiting for? Lets pump some iron. Shall we.
Vendhaya keerai / fenugreek stir-fry
2014-10-15 01:52:57
Serves 3
Easy and Healthy Vendhaya keerai poriyal.
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Nutrition Facts
Serving Size
162g
Servings
3
Amount Per Serving
Calories 261
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrates 45g
15%
Dietary Fiber 13g
51%
Sugars 11g
Protein 11g
Vitamin A
2%
Vitamin C
21%
Calcium
12%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 teaspoon sesame oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon whole urad dhal
- 1 sprig curry leaves
- 2 dried red chillies
- 10 cloves Garlic diced
- 2 cups shallots or 2 red onions , chopped fine
- 1/2 teaspoon salt
- 100 grams cleaned fenugreek leaves
- 4 tablespoon shredded coconut
Instructions
- Clean and wash the fenugreek in water to remove dirt and sand.
- Heat oil in a saute pan and add mustard seeds and urad dhal. Let it pop.
- Once the mustard pops, add the curry leaves and red chillies and saute briefly for a few seconds.
- Add in the chopped garlic, salt, shallots/red onions and fry in a low flame for a good ten minutes until they are slightly brown.
- Add in the fenugreek leaves and fry till they are wilted and completely dry.
- Add the coconut and briefly saute for a minute and remove from heat.
- Serve hot with rice.
kannamma cooks http://kannammacooks.com/