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Venthiya Keerai Kara Kuzhambu Recipe

Venthiya Keerai Kara Kuzhambu is a popular Indian Side Dish
Author :
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


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