Skip to main content

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
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more