Vendhaya Keerai Thokku, Methi Leaves Thokku

• Recipe Cusine : Indian
• Prep Time : 10 Minutes
• Cook time : 35 Minutes
• Serves : 1 cup
• Author : Jeyashri
• Recipe Category : Lunch | Dinner| Breakfast
• Description : Learn how to make Vendhaya keerai thokku with video and step by step pictures.

Vendhaya keerai 2 cups Red chili 10-12 Urad dal 1 tblsp Channa dal 1 tblsp Dhaniya | coriander seeds 1 tblsp Asafoetida | hing 1/4 tsp Sesame oil 3 tsp + 2 tblsp Salt as needed Tamarind a small lemon sized. Mustard seeds 1/4 tsp Jaggery a small piece

Method  :

• Wash the vendhaya keerai| methi leaves and pat dry it.
• Take out the leaves and keep it aside. No need to chop the keerai.
• Soak the tamarind in hot water and keep it aside.
• In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida.
• Saute till the dals turn nice golden colour.
• Once done switch off the flame.
• Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely.
• Let it be in the pan itself.
• Once it is cool grind this into a fine paste.
• You can add water to this. I added 1/2 cup of water while grinding.
• Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
• In a pan add 2 tblsp sesame oil and add the mustard seeds.
• Add the 1/8th tsp of asafoetida.
• Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice.
• Add the ground vendhaya keerai paste to this.
• Add salt and the jaggery to this.
• Mix well.
• Cook this in a medium low flame for 10- 15 minutes.
• The mixture will come to a thokku consistency.
• Do not cook in high flame as this will splutter.
• Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want.
• But it gives a nice glossy texture and enhances the taste.
• Allow this to cool completely.
• Transfer this in a clean dry jar.
• Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can’t keep it outside for more than 3 days.
• Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
• You can mix this thokku with rice and temper with peanuts and pack for lunch box too.

1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
2. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.

Video of how to make Vendhaya keerai thokku

Method with step by step pictures :

• Wash the vendhaya keerai| methi leaves and pat dry it.
• Take out the leaves and keep it aside. No need to chop the keerai.
• Soak the tamarind in hot water and keep it aside.
• In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida.
• Saute till the dals turn nice golden colour.
• Once done switch off the flame.

• Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely.
• Let it be in the pan itself.

• Once it is cool grind this into a fine paste.
• You can add water to this. I added 1/2 cup of water while grinding.

• Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
• In a pan add 2 tblsp sesame oil and add the mustard seeds.

• Add the 1/8th tsp of asafoetida.

• Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice.

• Add the ground vendhaya keerai paste to this.
• Add salt and the jaggery to this.

• Mix well.
• Cook this in a medium low flame for 10- 15 minutes.
• The mixture will come to a thokku consistency.
• Do not cook in high flame as this will splutter.
• Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want.

• But it gives a nice glossy texture and enhances the taste.
• Allow this to cool completely.
• Transfer this in a clean dry jar.
• Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can’t keep it outside for more than 3 days.
• Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
• You can mix this thokku with rice and temper with peanuts and pack for lunch box too.

1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.