Fenugreek leaves erissery(fenugreek leaves in a spiced coconut paste)

Rajni // February 7 // 0 Comments

 

Fresh fenugreek leaves are an amazing alternative to spinach when it comes to cooking. It has a beautiful aroma when added to curries. Here’s a healthy vegan curry with fenugreek leaves topped with roasted shallots, red chillies, mustard seeds and curry leaves

 

Fenugreek leaves in a spiced coconut paste and lentils

Ingredients:-

2 tbsp coconut oil

5 cups fenugreek leaves

1 cup moong lentils

2 cups grated coconut

½ serrano chilli

1 tbspn cumin seeds

½ tspn turmeric powder

2 tspn Kashmiri red chilli powder

1/2 tbspn salt

5 shallots, thinly sliced

1 tbspn black mustard seeds

2 dried Kashmiri red chillies

½ cup of curry leaves, julienned

 

 

Method:-

  1. Cook the lentils under high pressure for about 5 minutes(Instant pot) until the lentils are soft and creamy. Keep aside.
  2. In a saucepan, add fenugreek leaves, 1 cup of water, turmeric powder and chilli powder and let it boil. Cook until the leaves are reduced and soft. Turn off the heat. Keep aside.
  3. In a mixer- add coconut, serrano chilli and cumin seeds and grind to a paste. Keep aside.
  4. In a small pan heat coconut oil and once hot add in black mustard seeds and let it splutter. Add in whole red chillies, curry leaves, and shallots. Saute until shallots are reddish brown shade. Turn off the heat and keep aside.
  5. Into the fenugreek leaves pan, add in the ground coconut paste, lentils and ½ cup of water. Let it boil. Cook for 5 min after boil on medium heat.
  6. Add in salt, stir well to combine.
  7. Assemble the dish- on a serving bowl transfer the fenugreek coconut mixture and top it off with the shallot mustard seeds mixture and enjoy with hot basmati rice.

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