Thursday, January 10, 2013

Spicy And Tangy Methi / Fenugreek Leaves - Vendiya Keerai Thokku


          I am a big fan of Fenugreek Leaves/Methi/Vendiya Keerai, love its slight bitter taste and awesome flavor. Whenever I get them, even if I don't use them up immediately, I clean, wash, chop and store them in the freezer, it keeps well for at least 2 weeks. It tastes great in sambars, dals, curries and especially pairs very well with potatoes and paneer. I also make this Thokku with it, the bitterness of the leaves is balanced with the tangy tomatoes and the spicy chilly powder. Can have this as a side dish for rotis, mix it with rice or even as a sandwich spread, tastes simply divine..

Need To Have

  • Chopped Methi - 1 1/2 cups
  • Onions - 2 medium chopped
  • Tomatoes - 2 medium chopped
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 3/4 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Jaggery - 1 teaspoon
  • Mustard Seeds - 1/2 teaspoon
  • Urad Dal/Black Gram - 1 teaspoon

Method


          Heat some oil, add the mustard seeds and the urad dal. Once it starts spluttering add the asfoetida and the chopped onions and saute it for 2 or 3 minutes. Now add the chopped tomatoes along with salt, turmeric and chilly powders.


          Keep sauteing it until the tomatoes turn mushy, then add the washed, cleaned and chopped fenugreek leaves and mix. Add the jaggery, reduce the heat and cook it ( mixing it at intervals) till it is completely cooked and oil leaves the side. The final consistency should be that of of a spread or jam consistency.


Note
Be a little liberal with the oil, this stores well in the fridge for at least a week.
You'll find fresh fenugreek leaves in Indian grocery stores, can also use the frozen ones available.
Use nice ripe and tangy tomatoes for this dish, and also add chilly powder according to your spice level, the final dish will be balanced with a sweet, sour, bitter and spicy taste.
If you don't find fenugreek leaves, can do this with any kind of leafy vegetable that has a slight bitter taste, or do with chopped spinach and add a teaspoon of powdered dry fenugreek seeds or crushed kasuri methi (dried fenugreek leaves) at the end.
Pin It

21 comments:

  1. Different one, have not tasted in this way. Should try.

    ReplyDelete
  2. Am drooling over here..looks inviting!!

    ReplyDelete
  3. Sounds so flavorful..Haven't tried this way!! Will give a try sometime :)

    ReplyDelete
  4. Yes methi combines well with potatoes n paneer...I too freeze them n use it in my sambar, curries, rice preparation etc.
    this tangy methi curry is new to me...sounds tangy n yummy...great with dosa n rotis!!

    ReplyDelete
  5. Never tried thokku with methi leaves,usually i add them along with other veggies in my stir fries

    very interesting thokku;

    ReplyDelete
  6. Yummy and healthy greens,nice recipe

    ReplyDelete
  7. Never made a thokku with methi. Love the flavour and this one should be nice too.

    ReplyDelete
  8. This is new to me.. But looks so delicious and very healthy..

    ReplyDelete
  9. Drooling here seeing the clicks..Nice yummy recipe and superb clicks Hema.

    ReplyDelete
  10. This recipe sounds very nice and quite healthy too, neat clicks

    ReplyDelete
  11. That's a very flavorful and yummy recipe...Love methi leaves

    ReplyDelete
  12. it looks just awesome hema :)

    ReplyDelete
  13. Oooooh...that looks delicious!!!!

    ReplyDelete
  14. me too a big fan of methi. I luv this dear.

    ReplyDelete
  15. New yet simple methi recipe..Loved it & bookmarked!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  16. New recipe to me..looks yum!

    ReplyDelete
  17. That is awesome. This curry is new to me

    ReplyDelete
  18. yummy and healthy green! with loads of onion :-)
    http://www.great-secret-of-life.blogspot.com

    ReplyDelete