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We make lots of recipes using methi leaves but this is a very interesting recipe which I got from one of the food groups and when I tried it, it came out very well. From now on I will make this kuzhambu regularly at home as it is liked by everyone. Thanks to Suganthi Vishwa for sharing this recipe.
Methi Leaves (Venthaya Keerai) Kuzhambu
We make lots of recipes using methi leaves but this is a very interesting recipe which I got from one of the food groups and when I tried it, it came out very well. From now on I will make this kuzhambu regularly at home as it is liked by everyone. Thanks to Suganthi Vishwa for sharing this recipe.
Ingredients
- Methi Leaves - a bunch
- Chopped Onion - 1 cup
- Garlic - 10 flakes
- Gingelly Oil - 1 ladle
- Tamarind - a lemon sized
- Grated Coconut - from half coconut
- Mustard Seeds - 1 tsp.
- Dhania Seeds - 3 tsp.
- Red Chillies - 6
- Cumin Seeds - 1 tsp.
- Salt - as needed
Instructions
- Wash and clean the greens and chop finely and keep aside.
- In a pan, heat 1 teaspoon of oil and roast red chillies, dhania seeds and cumin seeds and powder them finely and keep aside.
- Grind grated coconut and tamarind to a fine paste and keep aside.
- In a pan, heat oil and add mustard seeds.
- When it splutters add chopped onions and garlic and fry till raw smell goes and onions become transparent.
- Now add chopped keerai and fry till it cooks well.
- With this you can add both the ground mixtures, salt and half cup water and cook in medium flame till the kuzhambu gets thicker.
- Now you can switch off the stove and serve hot with hot steamed rice.
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