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Vendhayakeerai Karakulambhu/Fenugreek leaves in Tamarind Sauce


When I was watching Revathi Shanmugam's cookery show she mentioned about the kara kulambhu using methi aka vendhayakeerai.
As we make sambar and kootu out of methi leaves and making karakulambhu sounds interesting.So wanted to try, fortunately I had a bunch of fresh methi leaves lying in the refrigerator,with no second thought I tried this kulambhu.
The kulambhu came out so delicious and flavorful with the fresh methi leaves/fenugreek leaves.I served the kulambhu with rice along with snakegourd kootu and papad.Here goes the recipe..................



 Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 3

Ingredients

IngredientQuantity
Fenugreek leaves/vendhayakeerai3/4-1 cup
Onion(finely chopped)1(medium size)
Tomato(finely chopped)1(medium size)
Garlic/poondu(chopped)5 fat cloves
Sambar powder1 tbs
Turmeric powder1/4 tsp
Tamarind/pulismall lemon size
Thalipu vadagam1/2 tsp
Curry leaves/karivepillai1 sprig
Salt1 1/4tsp
Oil2 tbs



 Method

Soak the tamarind in 1/2 cup of water and extract the juice,to this add sambar power,turmeric powder,salt.Mix it well and keep it aside.
Heat a pan with oil and add the vadagam and fry it,add in the curry leaves,onion and garlic.Saute it until transparent.
Now add in the fenugreek leaves and saute it till it wilts,add the chopped tomato,cook it till mushy.


Add in the tamarind mixture and around a 1/2-3/4 cup of water,let it cook till the raw smell goes off in a medium flame.


Vendhayakeerai Karakulambhu is ready.



Enjoy........................................................

  • Instead of thalipu vadagam,1/2 tsp of mustard seeds and 1/8 tsp of fenugreek seeds can be used.
  • Sambar powder can be substituted with red chilly and coriander powder.
  • Do not chop the fenugreek leaves otherwise it may be bitter.

Sumber http://www.naliniscooking.com
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