METHI LEAVES PORIYAL/ VENDHAYA KEERAI PORIYAL

METHI LEAVES PORIYAL or VENDHAYA KEERAI PORIYAL RECIPE- A very healthy recipe.This recipe does not show the bitter taste of methi leaves at all.Even a toddler can have this tasty and healthy recipe.

My mother makes delicious Methi Pulao.I prepare Methi Thepla, Methi pulao or add Methi leaves in Dhal.Thinking that poriyal would be bitter I have not tried it.But after reading this recipe I wanted to give a try.Taste healthy methi leaves poriyal along with  puli kuzhambu or rasam or curd.

Here is the recipe.

Ingredients
Methi Leaves	1 Bunch
Moong Dhal	1/8 Cup
Coconut Gratings	2 tbl spn
Red Chilli	1
Cumin Seeds	1/2 tsp
Onion	1/2
Mustard Seeds	1/2 tsp
Asfoetida	1 Pinch
Turmeric Powder	1/4 tsp
Oil	As Required
Salt	To Taste

Method:

1.Wash and chop Methi leaves.Chop Onions.
2.Grind coconut,red chilli and cumin seeds together.(Need not be very fine paste).
3.Cook Moong Dhal in lots of water such that it is not mushy.Drain excess water if any.
4.Heat oil in a kadai.Temper mustard seeds.Add asafoetida in low flame.
5. Now add onion and saute well.
6.Add methi leaves,turmeric powder and salt.(Do not add more salt as leaves will reduce in quantity)
7.Methi leaves will leave its own juices and allow the juices to reduce.
8.Once water drains, add the ground item.Stir well.
9.Cook for 2 more minutes and turn off the flame.
10.Tastes best with puli kuzhambu,rasam and curd.
11.Cook 'n' Enjoy

Tip:
1.Moong Dhal should not be mushy.
2.Adding salt while cooking greens is very important as they greatly reduce in quantity 
3.Though I have not added any sugar,they say sugar retains the color.
4.Generally we add asafoetida while cooking greens or dhal as it helps in digestion.