Fenugreek Leaves Stir Fry/ Vendhaya Keerai Varuval

Fenugreek Leaves Stir Fry / Vendhaya Keerai Varuval

Recipe Details

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Ingredients

• Fresh fenugreek leaves / Vendhaya Keerai – 1 bunch
• Oil – 1 tsp
• Mustard seeds – 1/4 tsp
• Dried red chilies – 5, split
• Curry leaves – 1 sprig
• Onion – 1 medium, chopped
• Salt – to taste
• Water – a little, as needed
• Grated coconut – 3–4 tbsp or up to 1/2 cup

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Preparation

1. Separate the fenugreek leaves from the stems.
2. Wash the leaves thoroughly and drain well. Do not chop the leaves, as chopping can make their bitterness more noticeable.
3. Chop the onion and split the dried red chilies.

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Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the dried red chilies and curry leaves.
4. Add the chopped onion and sauté until it becomes soft and translucent.
5. Add the fresh fenugreek leaves and salt. Sprinkle a little water if needed and mix well.
6. Cook over low heat for about 10–15 minutes, stirring occasionally, until the fenugreek leaves are completely cooked and the excess moisture has evaporated.
7. Add the grated coconut and fry for another 2–3 minutes.
8. Mix well and remove from the heat.

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Tips

Do Not Chop the Leaves: Keeping the fenugreek leaves whole after separating them from the stems helps prevent the bitterness from becoming too strong.

Balance the Bitterness: Onion and grated coconut help balance the naturally bitter taste of fresh fenugreek leaves.

Fresh or Frozen: Fresh fenugreek leaves give the best flavor, but frozen fenugreek can be used when fresh leaves are unavailable.

Water: Use only a small sprinkle of water if needed. The finished stir fry should be dry.

Serving Suggestion

Serve hot with plain white rice, chapati, sambar rice, or rasam rice.

Recipe Source: My mom.