|Vendhaya Keerai Kara Kuzhambhu|
|Fenugreek leaves South Indian Curry|
|Vendhaya Keerai / Methi leaves Tangy tamarind curry|
VENDHAYA KEERAI KARA KUZHAMBHU | METHI LEAVES TAMARIND CURRY
Recipe Source - Amma
Prep time - 5 mins
Cook time - 20 mins
Serving suggestion - White rice, kootu, poriyal and appalam
Serves - 4 generously
Gingelly oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/3 tsp
Hing - 1 pinch
Black pepper cons - 5 nos
Curry leaves - 1 spring (8-10 leaves)
Dry red chilli - 1 no
Green chilli - 2 no slit
Small onions/ shallots - 10 nos, chopped
Garlic cloves - 4 nos, finely chopped
Tomato - 2 large, made into a paste.
Fenugreek/ methi/ Vendhaya keerai - 1 cup leaves
Red chilli powder - 1 tsp
Corriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Tamarind - 1 lemon size ball, soaked in 1 cup water
Jaggery - 2 small pieces, blueberry sized
Rock salt - to taste
Coconut shredded - 2 tbsp
Poppy seeds - 1 tsp
1. In a wide pan heat oil, once hot add mustard seeds, let it splutter. Add in the hing, curry leaves, pepper cons, fenugreek seeds.
2. Now add in the dry red chilli and green chilli and the chopped onions. Saute it and let it cook until transparent.
3. Now add in the chopped garlic and saute well. Once the flavours release, add in the tomato paste.
4. Once the tomato paste is well cooked, add in the spices - red chilli, corriander, turmeric powder and once it begins to boil add in the fenugreek/ vendhaya/ methi leaves and mix well.
5. Let this cook for 2 minutes until the leaves wilt.
6. Add the tamarind water, jaggery and salt, mix well and bring this to a boil. Let it cook in high flame for 5 minutes, reduce the flame and cook for further 5 minutes.
7. Prepare the paste of coconut and poppy seeds (soaked in 1/3 cup water for 10 mins). Add this to the curry and mix well.
8. Cook for 3-4 minutes until well combined. Check for salt and spices. Cover with lid for the flavours to mingle.
Serve warm with white rice, kootu and applam.
|Methi leaves South Indian Curry|
1. You can use vadagam instead of mustard seeds and fenugreek seeds in this curry.
2. Make sure you use only the fenugreek leaves and not the stalks. Do not chop the leaves else the curry can turn a little bitter.
3. You can use vatha kuzhambhu powder / sambar powder too for additional flavour.
4. I recommend using gingelly oil for this curry, else use coconut/ sunflower oil.
5. You can skip the coconut paste and add in 1 tbsp rice flour mixed in 2 tbsp of water to add thickness to the curry.
LEARN HOW TO MAKE SOUTH INDIAN RECIPES
BRINJAL TAMARIND CURRYSAMBAR