February 08, 2015

Methi Leaves Tangy Gravy (Venthaya Keerai Kuzhambu)

Try this tangy gravy when you get fresh Methi leaves and discover the fantastic taste it gives when you have with hot steaming rice. It can be kept Qfor two or three days and used.


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Ingredients for making Methi Leaves Tangy Gravy:

 

 

 

 

 

 

 

 


Fresh Methi leaves destemed and washed  2 cups

Tamarind a lemon size

Shallots 10 (Or chopped onions 2 tb spoon)

Sambhar Powder 3 tea spoons

(Can be substituted with 3 tea spoons of coriander powder, 2 tea spoons of red chilli powder and ½ tea spoon of pepper powder)

Jagerry a gooseberry size

Sesame oil 3 tb spoons

Mustard seeds and fenu greek a tea spoon each for seasoning


How to make Methi Leaves Tangy Gravy?


Heat a wok/kadai with oil. Add the seasoning items.




After they get splutter add the Shallots/onions and fry for a minute. Then add the methi leaves and give a good stir.

 

 

 

 

 




Now add the sambar powder and mix well.

Add the extracted 4 cups of tamarind juice to it with turmeric powder, salt and jagerry.

 

 

 

 

 

 

 



Allow them to boil till the gravy thickens and oil separates.




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