Vendhaya Keerai Kara Kuzhambhu | Methi Leaves South Indian Curry
Cook like Priya
Cook like Priya
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Ingredients

  • 5 mins Cook time
  • 20 mins Serving suggestion
  • 1 tsp Corriander powder
  • 1 tbsp Turmeric powder - 1/4 tsp Tamarind - 1 lemon size ball, soaked in
  • 1 cup water
  • 2 small pieces, blueberry sized
  • 1. In a wide pan heat oil, once hot add mustard seeds, let it splutter
  • 4. Once the tomato paste is well cooked, add in the spices
  • 6. Add the tamarind water, jaggery and salt, mix well and bring this to a boil
  • 8. Cook for
  • 1. You can use vadagam instead of mustard seeds and fenugreek seeds in this curry.
  • 3. You can use vatha kuzhambhu powder
  • 4. I recommend using gingelly oil for this curry, else use coconut
  • 5. You can skip the coconut paste and add in
  • 1 tbsp rice flour
  • 2 tbsp of water

Instructions

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