Vendhiya Keerai Parupu usli / Methi/Fenugreek leaves Parupu Usli

Ingredients:

Methi leaves - 1 bunch

Toor dal - 1/2 cup

Chana dal - 1/2 cup

Dry red chillies - 7-8

Hing - a pinch

Salt as required

Oil

For Seasoning:

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Hing - a pinch

Oil - 2-3 tsps

Method:

Cut the Methi leaves into small pieces and wash nicely

Soak Toor dal and Chana dal in water for 1/2 an hr

Take a kadai and season with oil and add mustard seeds, urad dal and hing.

Add the cut Methi leaves and salt and cook till it is cooked.

Take a wet grinder and put the dals, red chillies,hing and add water and grind into paste.

Now you can either steam the ground batter in a pressure cooker or microwave it for 4 minutes.

The batter will cook and become solid

Now put the cooked methi leaves in a vessel.

Now pour oil in the kadai put the solid batter and break it into pieces and stir nicely

The batter should be broken evenly and you can add more oil to stir it nicely.

Now add the cooked Methi leaves to this dal mixture and stir and mix nicely.

Keep mixing and stirring for another 5 minutes.

The methi leaves parupu uslili is ready for consumption.

You can have this with mor kuzhambu sadam or rasam sadam or even sambar sadam as a side dish.