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Vendhaya keerai kootu recipe

Vendhaya keerai or fenugreek leaves (methi leaves) with moong dal and coconut in south Indian way. No bitterness will be felt in this kootu.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian


  • Vendhaya keerai,fenugreek leaves – 2 cups packed
  • Moong dal – 3 tbsp
  • Coconut – ¼ cup
  • Rice flour – ½ tsp
  • Sambar powder – 1 tsp
  • Turmeric – ¼ tsp
  • Sugar – ¼ tsp
  • Salt – as needed

To temper

  • Oil – 2 tsp
  • Mustard – ½ tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1 tsp
  • Small onion, shallots -  4


  • Pressure cook moong dal with ½ cup water for 2 whistles in medium flame.
  • Pick the leaves alone from the stalk and clean (wash).
  • Boil little water, add the leaves, sambar powder, salt, sugar and turmeric.
  • Grind coconut with little water and rice flour.
  • Once the keerai is cooked, add cooked dal, ground coconut and mix well.
  • Bring to boil and switch off the flame.
  • Temper with the items given under ‘To temper’ table.
  • Add finely chopped shallots.
  • Fry until golden and mix with the kootu.


  • Make sure the keerai is cooked well otherwise it will be bitter.
  • Do not over cook and change the colour of the keerai.
  • Adding sugar helps to retain the colour of the keerai.