Methi (Fenugreek) leaves Poriyal - simple and healthy side dish for your lunch with 5 basic ingredients. For methi leaves poriyal, there is no need to chop the greens. Just remove the leaves from the stem and wash it well for 3 to 5 times because it has more mud and sand when compared to other greens. The aroma in the kitchen was very nice when we saute the methi leaves. Methi leaves poriyal tastes good when made with fresh leaves. I recommend making it the same day, but if you have busy mornings just pluck the leaves and keep it in a ziploc bag.
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