Vendiya keerai kuzhambu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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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.

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