VENDHAYA KEERAI PACHADI

INGREDIENTS : 

Methi leaves - 2 cups 

Mustard, Jeera - 1 tsp 

Red chillies - 2

Yogurt/Curd -- 1 cups 

Onion - 1 

Asafoetida - 1 tsp 

Turmeric powder - 1/2 tsp

Salt to taste 

To blend :

Coconut pieces - 4

Channa dal  - 1 tsp 

Green chillies -3 

Jeera - 1 tsp

Coriander seeds - 1/2 tsp

Dry roast them and blend them a bit coarsely.

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Once hot , add mustard , jeera and red chillies . 

2) When it splutters , add chopped onion and saute till tender . 

3) Then add the grinded masala, turmeric powder and salt. Saute for few minutes and then add cleaned and washed methi leaves . Cover with a lid for 3 minutes.

4) When it gets cooked well, add the beaten yogurt mixture to it with asafoetida. Mix well for a minute and remove from the flame to avoid curdling.

Serve hot with Rice.