Vendaya Keerai Masiyal Recipe

Cooking Directions

• STEP 1.Wash and chop the fenugreek leaves.
• STEP 2.Pressure cook the fenugreek leaves along with toor dal and turmeric powder.
• STEP 3.Once cooked, mash the mixture well.
• STEP 4.Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chilies.
• STEP 5.Add chopped onions and sauté until golden brown.
• STEP 6.Add the mashed fenugreek mixture and mix well.
• STEP 7.Add salt, red chili powder, and sambar powder.
• STEP 8.Cook for a few minutes until the flavors blend together.
• STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a healthier version, you can skip the tempering and cook the mashed fenugreek mixture with onions and spices directly.

Storage and Serving

• Vendaya Keerai Masiyal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the masiyal in a pan or microwave before serving.
• Serve hot with steamed rice or roti for a delicious and nutritious meal.