Vendhaya keerai Kulambu – Puli Kulambu or Kara Kuzhambu however you call this as is a very tasty dish that can be had with steamed rice. This curry is made with fresh fenugreek leaves particularly baby leaves for less bitter taste. A balanced curry of having spicy, sour and sweet flavor in it.
- Use only shallots/small onions in this curry for best taste.
- While adding jaggery is optional, it helps in balancing the tanginess and spices in the curry.
- Select baby leaves to avoid bitter taste.
- I recommend to cook this curry with sesame oil , any tangy curries tastes good with sesame oil/nallennai
- Cook the curry preferably in mud pot and rest for longer period before serving.
- Shelf life of the dish is from 2-3 days
Vendhaya keerai Kulambu – video recipe
Vendhaya keerai Kulambu recipe
Vendhaya keerai kulambu
- 2-3 tbsp sesame oil
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1 large pinch asafoetida
- 2 tbsp garlic
- 1/2 cup small onions chopped
- 1/2 cup tomatoes chopped
- 1 handful methi leaves chopped
- 1/2 tsp turmeric powder
- 3/4 tsp chilli powder
- 2 tsp coriander powder
- 1/4 tsp sambar powder
- 1/4 cup coconut paste
- 1/4 cup tamarind water
- salt to taste
- 1 tsp jaggery
- Heat oil and crackle mustard seeds, fenugreek seeds and add asafoetida, garlic cloves ad fry for few seconds.
- add chopped onions and fry until slightly brown
- further add chopped tomatoes and fry until it is mushy.
- When the tomatoes are cooked, add chopped methi leaves, saute till it shrinks
- add turmeric powder, chilli powder, coriander powder, sambar powder and mix well.
- furthermore, add tamarind water, water to adjust the consistency of the curry and salt to taste.
- mix well and let it boil. close and cook for another 10-15 minutes or until the oil specs are found in the curry
- switch off, add jaggery and mix once. close and let it sit for some time before serving.
Nutrition value (Approximate)
How to make Methi leaves curry for rice
heat oil in a mud pot and crackle mustard seeds, fenugreek seeds and asafoetida.
Add garlic and fry for half a minute. Add chopped small onions and fry until it turns brown.
Add chopped tomatoes and cook till mushy.
furthermore, add chopped methi leaves and fry until it shrinks.
Together add all the spice powders – turmeric powder, chilli powder, coriander powder, sambar powder and mix well.
Add freshly ground coconut paste and mix again.
Add tamarind water (1/2 lemon sized tamarind soaked in 1/4 cup water), water to adjust the consistency and salt to taste.
Mix well and let the curry boil. close the pot and cook for 10-15 minutes in medium heat until you find oil specs on sides.
Finally add jaggery and mix well. close and let it sit for few hours for the curry to release the fat layer on top.
serve with rice, poriyal and pappadam.