Vendhaya Keerai (Fenugreek Leaves) Kuzhambu

by Kamala on February 19, 2010


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


  • 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



  • 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.



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

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