Vendhaya Keerai (Fenugreek Leaves) Kuzhambu

by Kamala on February 19, 2010

ADVERTISEMENTS

Fenugreek Leaves (Vendhaya Keerai in Tamil, Methi Saag in Hindi) are healthy though they have slight bitter taste.
Here I have prepared Vendhaya Keerai Kuzhambu using toor dal.
Serves: 4 to 6
Cooking time: 30 minutes if you have cleaned and kept Keerai ready

Ingredients

  • Cleaned and chopped vendhaya keerai – 2 cups
  • Toor dal (split yellow dal) – 1 cup
  • Onion – 1 no
  • Tomato – 1 no Vendhaya_Keerai_Fenugreek_Leaves_Kuzhambu_1
  • Green chilli – 2 no
  • Tamarind – small lemon size (adjust as per taste)
  • Coriander powder – 2 tea spoon
  • Red chilli powder – 1 tea spoon
  • Asafetida powder – of a tea spoon
  • Turmeric – ½ tea spoon
  • Curry leaves – few
  • Salt – as per taste
  • For seasoning
    • Cumin seeds – ½ tea spoon
    • Fenugreek seeds – ½ tea spoon
    • Mustard – ½ tea spoon
    • Curry leaves – few
    • Cooking oil – 1 tea spoon

Vendhaya_Keerai_Fenugreek_Leaves_Kuzhambu_2

Method

  • Boil toor dal soft in a pressure cooker, mash it and keep ready; soak tamarind in water for 5 minutes and extract ¼ cup of thick juice; chop onion, tomato and green chilli.
  • Take 4 cups of water in a pan, add vendhaya keerai, chopped items, turmeric, chili, coriander powder, salt, asafetida, few curry leaves and boil; when all these things are half cooked, add tamarind juice and cook till soft; add mashed toor dal, 1 more cup of water and mix well; adjust consistency, boil for 3 more minutes and remove.
  • Do the seasoning separately and add in the cooked vendhaya keerai kuzhambu.
  • Serve hot with rice or chappati.

Vendhaya_Keerai_Fenugreek_Leaves_Kuzhambu_3

Tips

  • To boil toor dal well, add few drops of oil and pinch of turmeric powder.

Did you find this article useful? Please subscribe to our RSS Feed to receive all the FREE updates on various articles!

Related Posts:

{ 6 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: