Vendhaya Keerai Kara Kuzhambu | Methi Leaves Gravy Recipe

Vendhaya keerai puli kulambu aka kara kuzhambu was in my try list for long time. Usually I make Vendhaya keerai kootu, vendhaya keerai sambar or methi pulao for lunch. If its for dinner, I make Vendhaya keerai chapathi i.e methi leaves paratha ( thepla).

Recently when I was looking for some vendhaya keerai kuzhambu varieties, I came across this Kara kulambu in this blog. It was quite interesting just like our vatha kuzhambu. So I tried it for our lunch. We loved it a lot and enjoyed it mixing with plain rice. I was happy to learn yet another yummy, healthy gravy recipe using methi leaves. I am sure I will make it often in my kitchen.

Do try this easy, no grinding vendhaya keerai puli kuzhambu for your lunch and reap its health benefits. You will love it like us. Ok, Lets see how to make vendhaya keerai kara kuzhambu with step by step pictures !

Vendhaya Keerai Puli Kuzhambu Recipe / Methi leaves gravy

How to make vendhaya keerai kuzhambu recipe – Methi leaves gravy for rice

Cuisine: South Indian

Category: Kuzhambu varieties

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup – 250ml

Methi leaves/ Vendhaya keerai – 1/2 cup
Tamarind – Big gooseberry size
Tomato – 1 no (small, finely chop)
Red chilli powder – 1 tsp
Coriander powder/Dhania powder – 1.5 tsp
Turmeric powder – 1/4 tsp
Grated jaggery – 1 tsp
Salt & water – as needed

To temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Green chilli – 1 no ( slit)
Small onion – 10 nos ( finely chopped)
Garlic cloves – 10 nos ( finely chopped)
Curry leaves – few

HOW TO MAKE VENDHAYA KEERAI PULI KUZHAMBU – METHOD

Soak tamarind in hot water for 10 minutes and take the extract using 2 cups of water. Keep it apart.Take the methi leaves, wash it well and set aside. Wash and chop the tomato, onion, garlic and curry leaves. Slit the green chilli.
Heat oil in a kadai and splutter mustard seeds, cumin, urad dal.Saute the onion, green chillies, garlic cloves and curry leaves. Now add the tomato pieces and saute till mushy.
Now add the methi leaves and saute till it shrinks in quantity. To this, add red chilli powder, turmeric powder, dhania powder and required salt. Mix well in low flame without burning the spice powders.
Add the tamarind extract , jaggery and boil the gravy till thickens and oil starts to float on top. Check for taste and add more red chilli powder or salt if needed. Boil for few more minutes. Remove and serve hot with rice..