Methi Kootu

Methi Kootu | Fenugreek Leaves Kootu | Vendhaya Keerai Kootu


  • Methi ~ 1 bunch
  • Moong dal ~ 1/2 cup
  • Tomato ~ 1, chopped into pieces
  • Onion ~ 1, chopped finely (optional)
  • Jeera ~ 1 Tbsp.
  • Sambhar powder ~ to taste


  • Urud dal ~ 2 Tbsp.
  • Asafoetida ~ a pinch


  • Pressure cook moong dal with a pinch of turmeric.
  • Discard the stems of the methi and wash them leaves well, by immersing it in a big bowl of water and letting the impurities settle to the bottom. Do this process a couple of times to ensure the leaves are clean.
  • In a wide saucepan, add the cleaned methi leaves, cooked moong dal, onions, tomato pieces, jeera, sambhar powder, salt and some water. Cover and let it cook until done.
  • For the tadka, add about 2 Tbsp. oil and once hot, add the urud dal and let it become light brown. Now add the asafoetida, turn off the flame, and add it to the kootu.


  • Replace methi with spinach to make spinach kootu.

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