Venthiya Keerai Kara Kuzhambu

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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