Vendhaya keerai kuzhambu | Methi Leaves Kuzhambu | Vendhaya keerai Kulambu |

• Cuisine: Indian
• Course: Lunch
• Prep time:
• Cook time:
• Serves: 3 persons.

Ingredients:

• Methi leaves – 2 cups
• Small onions – 1/2 cup chopped
• Tamarind extract – 1 cup
• Gingelly oil – 3 tbsp
• Mustard seeds – 1 tsp
• Coriander Powder – 1/2 tbsp
• Sambar Powder – 1/4 tbsp
• Chilli powder – 1/2 tbsp
• Turmeric – Pinch
• Fenugreek seeds few
• Hing
• Tomatoes – 1 chopped
• Coconut Paste – 1/2 cup
• Jaggery

1. In a claypot or wide pan, add gingelly oil.
2. Once oil is hot add mustard, fenugreek seeds and hing.
3. Add small onions and cook until they are soft.
4. Add tomatoes and cook until they soft and mushy.
5. Add finely chopped methi leaves / Vendhaya keerai.
6. Once the keerai cooks well add turmeric, red chilli powder, sambar powder, coriander powder and salt.
7. Now add coconut paste and mix well.
8. Cook for about 2-3 mins
9. Add tamarind extract and allow them to boil for 15mins
10. Add jaggery little.
11. By now, the gravy should have reduced it quantity.
12. Turn off and serve hot with rice.

• Note: Baby shallots gives more taste than normal onions.
• Also you can skip jaggery if you do not prefer.
• When these gravies are cooked on claypot, it enhances the taste and makes it yummy.