VENDHAYA KEERAI KADAISAL

INGREDIENTS

Vendhaya keerai/methi leaves  -  2cup
toor dal/tuvaram paruppu - 100gm
Water-  2 cup
Onion - 2
Tomato - 3
Green chilly - 1
Turmeric powder - 1/2tsp
Salt - 1tsp

for tempering

Oil - 2tsp

Mustard seeds / Kadugu - 1/2tsp

Cumin seeds / Seergam - 1/4 tsp

Urud dal / Ulutham paruppu - 1/4 tsp

Garlic (crushed ) - 4

Red chilly - 2

METHOD

In a pressure cooker add dal,onion,tomato,green chilly,water and oil.
Keep 4 whistle and switch off the flame.

 Saute the methi leaves (cleaned&washed) in a kadai till
it looses the water content.Now mash the keerai with mathu.

After keerai turned into a nice pate add the boiled dal into it.
Mash it well with the mathu and add salt to it,
In a pan add oil,mustard seeds,cumin seeds,chilly,urud dal and fry them.
Add this tempering to the keerai and mix.

Vendhaya keeai kadaisal ready.......