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Vendiya keerai kuzhambu
Category : Fenugreek, South indian, South Indian lunches
Servings : 4-5
Time Taken : 15-30 mins
Rating :
Method
- Cook tur dal with turmeric powder in a pressure cooker.
- Soak the tamarind in warm water for 10-15 mins and extract the juice.
- Cut tomato into small pieces.
- Heat oil in a pan and add mustard seeds.
- As mustard seeds splutter, add fenugreek seeds, asafoetida and curry leaves.
- Once fenugreek seeds turn golden brown, add tomato and slit chilli.
- Then add vendiya keerai and sambar powder.
- Saute for a minute, then add tamarind juice and salt.
- Let it boil for 10 minutes until the methi leaves are cooked
- Add boiled tur dal and jaggary to it.
- Add water in the middle if required.
- Let it boil for 10 mts till it becomes thick as kuzhambu.
- If it is watery, dissolve half a tsp of rice powder in water and mix with the kuzhambu and allow it to boil for 2 minutes.
- Switch off the stove and transfer to serving dish.
- Serve hot with rice, rotis or kichidi.
Ingredients:
1/2 cup - tur dal
1 - tomato
1 cup - vendiya keerai/fenugreek, chopped
1 - green chilli (slit vertically)
1 tsp - sambar powder
1 sprig - curry leaves
1/2 tsp - turmeric powder
1/4 tsp - asafoetida
1 tsp - mustard seeds
3 tsp - oil
1/2 tsp - fenugreek seeds
Salt as taste
1/2 tsp - jaggery (optional)
Tamarind, marble size
1/2 cup - tur dal
1 - tomato
1 cup - vendiya keerai/fenugreek, chopped
1 - green chilli (slit vertically)
1 tsp - sambar powder
1 sprig - curry leaves
1/2 tsp - turmeric powder
1/4 tsp - asafoetida
1 tsp - mustard seeds
3 tsp - oil
1/2 tsp - fenugreek seeds
Salt as taste
1/2 tsp - jaggery (optional)
Tamarind, marble size
