Monday, March 3, 2014

vendhaya keerai kuzhambu/Methi curry

vendhaya keerai kuzhambu/Methi curry


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


  • 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

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