Vendhaya keerai kulambu
methi leaves curry for rice
Servings: 4 people
Calories: 145kcal
Pin Recipe
Ingredients
- 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
Instructions
- 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.