Vendhaya Keerai Kara Kuzhambhu | Methi Leaves South Indian Curry

Vendhaya Keerai Kara Kuzhambhu

Vendhaya Keerai Kara Kuzhambhu / Fenugreek (Methi) leaves Curry is a perfect curry for mid week blues. I love the tangy taste of this curry and its just perfect when paired with a vegetable stir fry and appalam. Total comfort food that is just amazing, today I made this for lunch and in no time the curry got over. This combination might be new of adding greens/ keerai to a kara kuzhambhu. I am not sure if you can add any other keerai to this curry but I remember Amma making this over one of my visits. I simply loved it and ended up clicking pictures and lost them :(. So today I had a bunch of fenugreek/ methi leaves waiting to be used. Without second thought I made this yummy tangy spicy curry for lunch. The important tip before making this curry is that you must use only the fenugreek leaves, the more tender the better flavour and do not chop them, just wash and add to the curry base. If you chop them they will have a slight bitter taste.