Advertisement
Fenugreek leaves Curry – Venthaya Keerai Puli Kuzhambu
Inspired from a recipe telecasted in a TV show and customized to suit our taste of Puli kuzhambu, venthaya care Puli kuzhambu was an instant hit in our family. Spicy, tangy, very typical of puli kuzhmabu with an added advantage of a green leafy vegetable.
Methi leaves – ½ bunch
Tomato – 1 big
Shallots – 20
Garlic – 15 pods
Tamarind pulp – 4 – 5 teaspoons or as needed
Sambar powder – 2 teaspoons or as per taste
Turmeric powder – ½ teaspoon
Salt – as needed
Gingelly oil – 2 teaspoons
1. Remove the stem from methi and wash the leaves. Keep aside. Mix the tamarind pulp in a bowl of water. Keep aside.
2. Heat oil in a kadai, add onion, garlic and sauté them till they become little soft.
3. Now add leaves and sauté them all nicely for a good 5 minutes.
4. Add tomatoes, cook till tomatoes become soft and mushy.
5. Add tamarind water, sambar powder, turmeric powder and salt.
6. Let it boil. Once it starts to boil, simmer the flame and leave it to cook until the raw aroma of tamarind goes away.
7. The thickness of gravy depends on your taste, add water and allow boiling accordingly.