vendhaya keerai kuzhambu/Methi curry

vendhaya keerai kuzhambu/Methi curry

Ingredients:

Methi leaves/vendhaya keerai -1 cup heaped

shallots                                     -1/2 cup sliced

garlic                                         -5 cloves

tomato                                       -11/2

tamarind pulp                             -1/2 lemon size

sambar powder                           -2 tsp

salt                                              -to taste
turmeric                                      -pinch
hing                                             -pinch
mustard seeds                             -1/2 tsp
fenugreek seeds                          -1/4 tsp
whole red chili                            -2
coconut shredded                       -1 tbsp
sesame oil                                   -2 tbsp

Method:

• Soak tamarind pulp in hot water and take juice out of it.
• Grind the coconut shredded into a fine paste.
• In a pan heat oil and allow mustard seeds to splutter.And temper with fenugreek seeds, hing ,whole red chili.

• Fry sliced shallots and garlic.

• When it gets golden add the chopped tomato.

• Add the washed fenugreek leaves.

• Once the leaves get shrunk  add salt and sambar powder.

• Mix well and add the tamarind juice.

• When it starts boiling and the raw smell goes off  add the ground coconut paste and cook for few more minutes.

• Serve over Rice.

Serves  3