Healthy Food Recipes - Vendhaya Keerai Puli Kuzhambu / Methi Leaves Curry
Posted on: 03/Apr/2015 11:42:37 AM
Ingredients:
- Methi leaves (Vendhaya Keerai) – 3 bunches
- Small Onion – 100 grams
- Tomato – 2 nos
- Tamarind Extract – 1 cup
- Turmeric Powder – ¼ tsp
- Sambar Powder – 1 tbsp
- Salt – as needed
- Mustard seed – ¼ tsp
- Cumin seed – ½ tsp
- Fenugreek seed – ½ tsp
- Cooking Oil – 5 tbsp
- Fried gram Powder or Paruppu Podi – 1 tsp (optional)
- Jaggery (grated) – ½ tsp (Optional)
Method to Prepare:
- From the small Vendhaya Keerai bunches, cut down the top leafy parts from the root.
- Chop it to a small parts. Wash it in water thoroughly to get rid of the unwanted dusty particles in it.
- Again wash it in water along with a pinch of salt. Drain it completely and keep it aside.
- Finely chop onion and tomato.
- Heat pan with oil and add mustard seed, cumin seed and fenugreek seed one after the other.
- Once fenugreek turns brown, add chopped onion and saute it for a minute.
- Then add the methi leaves and stir well for 2 minutes.
- Now add tomato and saute well till it becomes mushy and the raw smell leaves.
- Add turmeric powder, sambar powder and salt and mix well.
- Then add the Tamarind extract and allow it to boil well for about 3 to 5 minutes.
- Once Kuzhambu turns to a thicker consistency, add the jaggery powder and mix well and switch off the flame.
- Transfer it to a serving bowl.
- Hot Vendhaya Keerai Puli Kuzhambu is ready to serve with rice!
Tips:
- As methi leaves has slightly bitter taste, it is better to add little jaggery powder at last. You can avoid jaggery if you like the bitter tang.
- If you want the dish to be in thicker consistency, add either fried gram powder or Paruppu podi after the tamarind extract gets boiled well.
Benefits:
- Generally greens have plenty of health benefits in it. Thus incorporate it in your daily diet.
- As small bunches of Vendhaya Keerai is easy to clean, you can prepare it very fast in minimum time.
- You can very well buy Vendhaya Keerai bunches in the evening time. Take leisure time to clean it and store it in the fridge. Use it in the next day morning.
- Apart from Kuzhambu variety, you can also add a small quantity of Vendhaya Keerai in any vegetable poriyal. While sautéing onion, just add few methi leaves similar to curry leaves. It will be more healthy to your kids.
Recipe by : More Recipes»
Mrs. Lavanya Sampath
