Vendhaya Keerai Kootu (South Indian Methi Dal)
Vendhaya Keerai Kootu or South Indian Methi Dal recipe with coconut is an easy vegetarian, no onion, no garlic and vegan side dish for chapathi and rice.
Servings 3 people
Ingredients
- 3 cups Methi Leaves 1 cup is 250 ml
- 1/2 cup Pasi Paruppu or Yellow Moong Dal
- 1 1/2 cup Water to pressure cook Yellow moong dal
- 1/2 tsp Turmeric Powder or Haldi Powder
- 1 tsp Coconut Oil
- Salt to taste
- FOR THE COCONUT GRAVY
- 1/3 cup Grated Coconut
- 1 tsp Jeera or Cumin Seeds
- 1-2 nos. Whole dry red chillies
- 1/3 cup Hot Water to grind Check notes
- FOR TEMPERING
- 1 tsp Coconut Oil
- 1/2 tsp Urad Dal or Ulatham Paruppu
- 1/2 tsp Mustard Seeds
- 1-2 nos Whole Dry Red chillies
- Curry leaves as required
Instructions
- Wash the methi leaves in a colander (after removing the thick stems) and drain well.
- Roughly chop the methi greens and keep it in a bowl aside.
- Wash and soak the yellow moong dal or pasi paruppu for atleast 20 minutes.
- After 20 minutes, pressure cook the dal with some turmeric powder.
- Once the dal is pressure cooked, mash the dal and keep aside.
- For the coconut gravy, in a mixer grinder jar, add 1/3rd cup of grated coconut (I have used frozen grated coconut) along with cumin seeds and kashmiri red chillies.
- Add some hot water to grind this into a gravy consistency. (Note - Never use room temperature water to grind frozen coconut, it will split). Keep this aside.
- Heat a pan, add a tsp of oil and the methi greens.
- Saute the methi greens on low flame, cover and cook for few seconds.
- The greens should cook and retain its vibrant green colour.
- Now add the cooked pasi paruppu (yellow moong dal) to the methi.
- Then add the coconut gravy paste along with salt to taste.
- Mix everything well, add the tempering and serve piping hot with chapati or rice.
Notes
- I have used Kashmiri Red chillies for the coconut gravy and it lends a beautiful colour. It is low on spice as well. You can use any variety of dry red chilli available in your pantry.
- As mentioned above, if you are using frozen coconut, use hot water for grinding the coconut paste. The coconut will not split and separate.
- If you grow methi greens at home and have those tender stems, use them entirely and don't discard the stems. They taste amazing.
- Methi microgreens can also be used for this recipe. Saute them only for a couple of seconds as they cook fast.
- This Kootu recipe can stay fresh in the refrigerator for atleast 48 hours. You can heat small portions in the microwave and serve.