Aloo Methi is a stir fry recipe, prepared with fenugreek leaves, boiled potatoes and few spices. It is served as a side dish for chapati, sambar rice and rasam rice. Learn how to make this Aloo Methi with stepwise pictures.
Fenugreek leaf is nothing but Vendhaya keerai in Tamil which has an abundant amount of health benefits. As you may know, these Methi leaves are very tasty and versatile and prepared in so many ways in India. This vendhaya keerai urulai varuval is one such tasty recipe prepared with very few spices.
Few health notes on fenugreek leaves:
First of all, this leaf is highly beneficial for treating poor liver functions and dyspepsia. It is also helpful in treating gastric problems and other intestinal issues. It is also used for curing dysentery and diarrhea.
Also, Fenugreek leaf has an incredibly strong effect on blood lipid levels.
Moreover, the healing properties of fenugreek are quite similar to cinnamon; due to its anti-diabetic elements, this spice is capable of controlling glucose metabolism. It also helps in preventing and treating Type II diabetes.
In addition to the above points, this herb is highly beneficial in reducing skin marks and blemishes.
As a final note, you can make a variety of dishes using these Methi leaves. A few of them are Methi paratha, Fenugreek leaves sambar, Vendhaya keerai kootu, Methi leaves pakora, vendhaya keerai adai, etc.
Aloo Methi recipe | Vendhaya keerai urulai kilangu varuval
For other yum potato recipes:
Preparation:
- Chop the fenugreek leaves (Methi/vendhaya keerai) finely and rinse two to three times with lots of water. Use tea filter or metal mesh to clean under running water.
- While chopping you can keep the small leaf branches if they are still young and soft.
- Let the extra water drain completely and keep it aside.
- Boil cut potatoes in a pressure cooker for two whistles and keep it ready. Peel off the skins.
Recipe for Aloo Methi:
- Heat oil in a pan, season with mustard and cumin seeds.
- Also, add gram dal and split urad dal. Fry the lentils to golden brown color. Adding lentils is an optional step.
- Add chopped onions and saute until they become transparent.
- Now add green chillies and tomato.
- Cook tomato pieces until they become soft.
- Put turmeric powder, salt and chilli powder with a pinch of asafoetida.
- Now add the washed Methi leaves and mix well.
- Sprinkle few tablespoons of water, cover and cook the greens for five minutes in medium heat.
- When the fenugreek leaves are completely cooked by absorbing all the water, add boiled potatoes. You can just crush the potatoes with your hand or cut them into cubes.
- Mix the potatoes well with the vendhaya keerai. Cover for two minutes for the aloo to absorb the spices.
- Switch off and serve with rotis, sambar rice and rasam rice.
Tips:
1) Always wash the greens with enough running water to remove soil and dirt.
2) And the number of potatoes is depending on the sizes. If you have very large potatoes use only one or two. Also, use equal proportions of Methi leaves and potatoes to get a perfect blend of varuval.
Aloo Methi recipe | Vendhaya keerai urulai kilangu varuval
Ingredients
Ingredients:
- 2 cups fresh methi leaves (chopped)
- 3 boiled potatoes (peeled)
Other ingredients:
- 2 tbsp oil
- ½ tsp mustard
- ½ tsp cumin
- 1 tbsp gram dal
- 1 tbsp urad dal
- 1 big onion
- 3 green chillies
- 1 tomato
- ¼ tsp turmeric powder
- 1 pinch asafoetida
- ½ tsp chilli powder
- 1 tsp salt (as per taste)
- Few tbsp water
Instructions
Preparation:
- Chop the fenugreek leaves (Methi/vendhaya keerai) finely and rinse two to three times with lots of water. Use tea filter or metal mesh to clean under running water.
- While chopping you can keep the small leaf branches if they are still young and soft.
- Let the extra water drain completely and keep aside.
- Boil cut potatoes in a pressure cooker for two whistles and keep it ready. Peel off the skins.
Recipe for Aloo Methi:
- Heat oil in a pan, season with mustard and cumin seeds.
- Also, add gram dal and split urad dal. Fry the lentils to golden brown color.
- Add chopped onions and saute until they become transparent.
- Now add green chillies and tomato.
- Cook tomato pieces until they become soft.
- Put turmeric powder, salt and chilli powder.
- Now add the washed Methi leaves and mix well.
- Sprinkle few tablespoons of water, cover and cook the greens for five minutes in medium heat.
- When the fenugreek leaves are completely cooked by absorbing all the water, add boiled potatoes. You can just crush the potatoes with hand or cut into cubes.
- Mix the potatoes well with the vendhaya keerai. Cover for two minutes for the aloo to absorb the spices.
- Switch off and serve with rotis, sambar rice and rasam rice.
