Aloo Methi recipe | Vendhaya keerai urulai kilangu varuval
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.
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.
Video
Notes
Tips: 1) Always wash the greens with enough running water to remove soil and dirt. 2) And the number of potatoes are depending on the size of them. If you have very large potatoes use only one or two. Also, use equal proportions of Methi leaves and potatoes to get the perfect blend of varuval.
Nutrition
Calories: 420kcal
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