Venthiya Keerai Kara Kuzhambu

Recipe by
Total Time:
1.5 hours
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Cashew Sultana (Raisin) Raita, Best Oil Free Brinjal Raita, Easy Murungaikerai Porial

Rate This Recipe


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