Vendhaya Keerai Thuvaran

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 1 bunch - Vendhaya Keerai (fenugreek leaves)
  • 1 - red chilli
  • 3 tbsp - moong dal
  • 1 tsp - turmeric
  • Salt to taste
  • 1/2 tsp - sugar
  • 1 tsp - mustard seeds
  • 1 tsp - urad dal
  • Oil

How to Make Vendhaya Keerai Thuvaran

  • Remove the leaves from vendhaya keerai and finely chop the keerai and clean the leaves and keep it aside.
  • Take the moong dal in a pan and add water and cook it. The dal should be cooked and at the same time it should not be smashed. The cooked dal should not stick with each other.
  • Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urad dal and fry till it turns golden brown colour and add broken red chillies and fry for a while.
  • To this add the cleaned keerai and allow the keerai to cook. Don't add any water.
  • To this add salt, sugar and turmeric powder and allow the spinach to cook completely.
  • Finally add the cooked dal and mix well.
  • The Vendhaya keerai thuvaran is ready to serve.
  • Recipe courtesy: Subbu's Kitchen.