The recipe for this spicy and very tasty fenugreek leaves (vedhaya keerai/methi) curry was given by a friend 'G' who had brought this for a potluck. Her neatly typed recipe sat in my email box for close to 2 years! One thing I blame it on is the recipe asks for Kasoori methi(dried fenugreek leaves) which I usually do not keep in stock and been forgetting to buy it on every visit. I bought fresh methi leaves and decided to give it a go with that instead.
I am not sure how something as tasty as this curry had to languish for this long. Just that tamarind curries have become a casualty of reducing white rice intake. A spicy curry means more consumption of insane quantities of rice. Hence my waning obsession with these curries is not as high as before. That does not mean I don't like these anymore. Anyway ...
The only alteration I made was reducing the amount of tomatoes that was used. The tomato sauce will definitely give more volume if you were making this in a large quantity. She mentioned that this was based off of a recipe by Revathi Shanmugham. I liked the fresh methi leaves in the curry but feel free to try with kasoori methi.
|Saute the onions for the paste and blend to a paste with coconut and cumin seeds and set it aside.|
|Heat oil and add the seasonings followed by the onions and garlic. When the onions brown, add the tomatoes.|
|Saute till the tomatoes get mushy. Add in the methi leaves and saute till it wilts.|
|Add in the turmeric, coriander and red chili powder, mix it well and then add the tamarind pulp, salt and if using tomato sauce. Bring to a boil for about 6-8 minutes.|
|Add in the spice paste and mix it in. Add about 1 cup of water if required and cook for another 4-5 minutes. Garnish with coriander leaves and curry leaves.|
Serve with steamed white rice for a lip smacking tasty treat.
Vendhaya Keerai Kara Kuzhambu - Methi Kara Kuzhambu
Preparation Time:15 minutes
Cooking Time:25 minutes
- 2 bunches of fenugreek leaves (vendhaya keerai, methi) picked over and stems removed (about 2 cups packed) OR 1 handful Kasoori Methi
- 15-20 small onions chopped or 1 cup chopped red onion
- 6-8 garlic cloves sliced or whole
- 3 tomatoes chopped (if also using tomato sauce reduce to 1 or 2)
- tomato sauce (8 oz) (optional, I did not use it)
- 1 cup of tamarind pulp from a small lemon size ball of tamarind or 1/2 tbsp of tamarind paste
- 1 tbsp red chili powder
- 1 1/2 tbsp coriander powder
- 2 tsp turmeric powder
- seasonings: curry leaves (a spring or two), mustard seeds, cumin seeds and 1 tsp fenugreek seeds
- a handful of coriander leaves (optional)
- 3 tsp oil
- salt to tasteFor the spice paste
- 2 tbsp of fresh or frozen coconut
- 4-5 shallots or 1/4 cup chopped red chopped
- 2 tsp cumin seeds
- In a little bit of oil saute the onions and blend to a smooth paste along with the coconut and cumin seeds.
- In a wok or heavy bottomed pan, heat oil and add the seasonings, fenugreek seeds followed by the cumin seeds and mustard seeds. Add the curry leaves when the mustard starts to pop.
- Add in the onions and saute till the onions are translucent followed by the garlic and saute till the onions start to brown.
- Add in the fresh methi leaves or kasoori methi if using and saute till they wilt.
- Add in the tomatoes and saute till they get really mushy.
- Add in the coriander, turmeric and red chili powder and mix it in.
- Once the methi leaves and tomatoes are cooked, add in the tamarind extract, salt and the tomato sauce if using and let it boil for about 6-8 minutes.
- Add in the coconut paste and let it cook on low medium for about 5-6 minutes.
- Add in the coriander leaves and more curry leaves if you'd like.
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