Venthaya Keerai Kootu

Venthaya keerai – 1 bunch( small bunch )

Moongdal – 2tsp

Tomato – 2 finely chopped

Sugar – 1/2tsp

Coconut = 3 tsp.

Salt – to taste

Seasoning:

Mustard seeds – 1/2tsp

Jeera – 1/2tsp

Split uraddal – 1/2tsp

Oil – 1tsp

Method:

1.Wash the methi leaves and chop it finely.

2.In a pressure cooker add 1/2tsp sugar, moongdal, sambar powder , salt,add 1 tumbler water.

3.Allow it to boil for 5 minutes, then add chopped venthayakeerai and chopped tomato.

4.Now closed pressure cooker with lid and allow it for 1 whistle.

5.Once it cools, open the lid and grated coconut and a pinch of sugar.

6.For seasoning heat 1tsp oil, add mustard seeds,once it splutters, add jeera and Uraddal .

7.Now add the seasoning to the kootu.

Note:

1. Donot allow the gravy to boil for more time, as it makes it bitter.

2. Sugar is added to retain the green colour of the methi leaves.