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    Home » Recipes » kuzhambu » Vendhaya Keerai Puli Kuzhambu | Methi Puli Kulambu

    Vendhaya Keerai Puli Kuzhambu | Methi Puli Kulambu

    Posted on Aug 31, 2016 · Last Updated on Jul 8, 2020 by sharmila kingsly

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    Puli Kulambu’s are my absolute favourite .i mostly love anything with a tangy flavour and this love towards tanginess tends me to try different puli kuzhamu’s .My hubby who is a picky veggie eater hence I try to indulge veggies to his food in a different way and this is one such successful trail.

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    Check out the other Kuzhambu/Gravy recipes..

    Methi puli kuzhambu Recipe
    Recipe Cuisine: Indian |  Recipe Category : Gravy/Kuzhambu
    Prep Time: 10 mins  | Cook Time :20 min |Serves:4 |Author :Sharmila
    Ingredients
    Methi Vendhaya Keerai – ½  cup (Finely chopped)
    Onion – 1 medium sized or Shallots – 12-15
    Tomato - 1
    Garlic- 8 pods
    Tamarind – small lemon sized
    Red Chilli powder- 1 tsp
    Coriander powder – 1 tsp
    Turmeric powder – ¼ tsp
    Curry Leaves – 1 spring
    Mustard Seeds – 1 tsp
    Salt as needed
    Gingelly oil – 1 tbsp
    Method:
       1.      In a cooking pan add in oil once the oil becomes hot add in Mustard seeds ,let it splutter then add in Garlic pods and Curry Leaves .Let it cook for a minute.
       2.      Next add in the chopped onions or shallots and fry it till it turns glossy next add in tomato and cook till it becomes mushy.
       3.      Add in finely chopped vendhaya keerai/Methi and cook till it shrinks and then add in the tamarind water extracted out of the tamarind.
       4.      Add in all the spice powders and salt check of salt and spicy and cook till the oil floats on the top of the Gravy. Serve hot with Steamed Rice.
    Notes:
    • You can replace the Spice powders with just 2 tsp of Sambar powder.
    • Use Gingelly oil for a nice flavour however other oil can also be used
    • Serve hot with Steamed Rice and any Spicy Roast.
    • Use fresh Methi leaves otherwise the gravy might tend to be better.
    • A Small piece of Jaggery can also be used in the gravy.
    « Lamington Cake
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