Ingredients

• 1/2 cup - tur dal
• 1 - tomato
• 1 cup - fenugreek leaves
• 1 - green chilli
• 1 tsp - sambar powder
• 1 sprig - curry leaves
• 1/2 tsp - turmeric powder
• 1/4 tsp - asafoetida
• 1 tsp - mustard seeds
• 3 tsp - oil
• 1/2 tsp - fenugreek seeds
• Salt to taste
• 1/2 tsp - jaggery
• Tamarind -1 marble size

How to Make Vendiya keerai kuzhambu

• Cook tuvar dal with turmeric powder in a pressure cooker.
• Soak the tamarind in warm water for 10 -15 mins and extract the juice.
• Cut tomato into small pieces.
• Heat oil in a pan and add mustard seeds.
• As mustard seeds splutter, add fenugreek seeds, asafoetida and curry leaves.
• Saute well and add tomato and slit chilli.
• Then add chopped fenugreek leaves and sambhar powder.
• Saute for a minute, add tamarind juice and salt.
• Let it boil for 10 mins until the coriander leaves are cooked
• Add boiled tur dal and jaggery to it.
• Let it boil for 10 mins till it becomes thick.