Vendaya keerai Thoran – Methi (Fenugreek) leaves with coconut stir-fry

Methi or fenugreek leaves are so good for is so good to take them regularly.

I have posted many other recipes with methi leaves

Try them too

Methi dal

Aloo methi Fry

Methi mutton

This dish is a south Indian style stir-fry with methi leaves and grated coconut. Add more onions and grated coconut than the quantity of methi leaves this will reduce the bitterness of the leaves.This side dish goes well with Rice and rasam, sambar, moru curry or any kuzhambu varieties.

Let’s see how to cook to it.

Preparation Time : 25 mins

Cooking Time : 20 mins

Serves : 3


Mustard seeds – 1/2 tsp

Cumin seeds – 1 tsp

Garlic – 6 pods

Shallots – 8 (sliced)

Onion – 1 (big sized, sliced)

Green chillies – 2(sliced)

salt to taste

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Grated coconut – 1.5 cup

Methi/Fenugreek leaves – 2 bunch


1.Remove the leaves from the stalk.If the stalk is young and tender , you can chop them and add them too.Then wash them well in water and drain the water completely.

2.Heat oil in a pan, to it add mustard seeds, cumin seeds.let them splutter.Then add sliced shallots, garlic, sliced onions and saute them well in oil until the onions turn light golden.Add sliced green chillies to it.

3.Add grated coconut, salt to taste, turmeric powder, red chilli powder and mix well.Saute well in oil and cook until the raw smell goes.Then add the methi leaves to it and mix well.Cook until the methi leaves are done else the may taste bitter.

Serve with Rice and Rasam, sambar, dal or any kuzhambu varieties.

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