VegetarianLunchSouth India
Menthia Keerai Paruppu Usili
Menthia Keerai Paruppu Usili is a vegetarian lunch from South India. It is made with fenugreek leaves, toor dal, mustard seed and coconut. This recipe serves 4 and takes about 45 min. One serving has about 160 kcal, 10 g protein, 15 g carbs and 5 g fat.
Did you know? A Tamil Brahmin delicacy. "Usili" refers to the crumbled texture of steamed lentils. Fenugreek leaves (menthia keerai) are bitter but nutrient-dense. The dish is gluten-free and pairs with rice or rasam. Coconut adds a subtle sweetness. Often served in temple feasts.
Updated · nutrition is an estimate per serving
- Diet
- Vegetarian
- Course
- Lunch
- Cuisine
- South India
- Calories
- 160 kcal
- Protein
- 10 g
- Style
- Healthy
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Level
- Easy
Ingredients (serves 4)
- 2 cups fenugreek leaves
- ½ cup toor dal
- 2 green chilli
- ¼ tsp turmeric powder
- ½ tsp salt
- 1 cup water
- ½ cup coconut
- 1 tbsp oil
- 1 tsp oil
- 1 tsp mustard seed
- 1 tsp urad dal
- 2 dried red chilli
- 8 curry leaves
- 1 pinch asafoetida (optional)
Contains: gluten and mustard. Most hing sold in India has wheat flour; use a gluten-free hing if needed.
