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Vendhaya keerai kulambu

methi leaves curry for rice
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: South Indian
Keyword: curry for rice, popular recipes of tamilnadu
Servings: 4 people
Calories: 145kcal
Author: Jinoo Jayakrishnan
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  • 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.