Recipes
Vendhaya Keerai Kulambu Recipe
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
people
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Ingredients
- 1/2 cup Vethaya keerai | methi leaves
- 20 small onions
- 10 garlic
- Tamarind a lemon sized piece
- 2 tsp Sambar powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp fennel powder (optional)
- Salt as needed
- 1 tbsp Sesame oil
- 1/4 tsp Mustard seeds
- Jaggery |vellam a small piece
Ingredients
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Instructions
- Wash the methi leaves and chop them finely. Chop the small onions finely. You can use big onions too, but shallots gives a nice taste to the gravy. Chop the tomatoes and peel the skin of the garlic.
- Soak a lemon sized tamarind in water and extract the juice using 2 cups of water.
- In a pan add oil and add in the mustard seeds. Add the garlic and chopped onions to this and cook till becomes translucent.
- Add the tomatoes and saute for a while. Add in the finely chopped methi leaves.
- Saute for a minute and add the tamarind extract to this.
- Add the sambar powder, turmeric powder, red chili powder, coriander powder, salt and fennel powder(if adding).
- Allow this to boil for sometime till the raw smell of the gravy goes and the gravy comes to a kuzhambu consistency. Add jaggery to this and boil for a minute.
- Switch off the flame. If you wish you can add 1/4 tsp of sesame oil on the top.
- Serve this with plain rice along with any curry of your choice. We had with beetroot poriyal and brinjal curry.
Notes:
- You can replace shallots with big onions too. But small onions are highly recommended.
- The gravy tasted so flavourful the next day.
- The original recipe used only red chili powder and coriander powder. I reduced the quantity and added sambar powder.