Ingredients

• 1/2 cup (packed) - fenugreek leaves
• 5 - garlic cloves, chopped fine
• Tamarind (size of 1 gooseberry)
• 1.5 cups (for soaking tamarind) + 1/2 cup - water
• 7 - shallots, chopped finely
• 1/2 - tomato, chopped finely
• 2 - green chillies
• Fenugreek seeds, a pinch
• 1/8 tsp - mustard seeds
• 1/2 tsp - red chilli powder
• 3/4 tsp - coriander powder
• 1/4 tsp - black pepper powder
• 1/2 tsp - jaggery
• 1/2 tbsp or less - sesame oil
• Asafoetida to sprinkle
• 6 - curry leaves
• Salt as per your taste
• 1/8 tsp - turmeric powder

How to Make Venthiya Keerai Kara Kuzhambu

• Wash fenugreek leaves thoroughly in running water to remove any soil. Pluck the leaves discarding the stem.
• Soak tamarind in 1.5 cups of water for 30 minutes.
• Squeeze and discard the tamarind flesh.
• Strain the tamarind water to remove any impurities.
• In a kadai, add oil. When it is hot, add mustard seeds and let them splutter.
• On a medium flame, add fenugreek seeds and hing.
• When garlic starts changing colour, add finely chopped shallots, garlic, curry leaves and green chillies. (Check as garlic was added only later)
• Saute until it becomes translucent.
• Add fenugreek leaves and saute for a minute.
• Then, add tomato and saute until it gets mushy.
• Simmer, add turmeric powder, red chilli powder, coriander powder and black pepper powder and saute for 2 minutes.
• Add tamarind water, salt and jaggery and bring it to a boil.
• Add water, close the lid and let it cook on a low flame for 10 minutes or until 1/8 of water has evaporated.
• Remove from heat, close the lid and let the flavours blend into each other for 15 -30 minutes.
• Serve it hot with piping hot rice and teaspoon of ghee (optional).
• Recipe courtesy: Food for 7 Stages of Life