Receta Vendhaya Keerai Kuzhambu

by Praveen Kumar

Ingredients:

• Toor Dal – 2 tblsp, cooked
• Vendhaya Keerai (Methi/Fenugreek) – 2 tblsp, cleaned, washed, chopped
• Turmeric Powder – 1/2 tsp
• Rice Flour – 1 tsp, mixed with little water
• Sambar Powder – 2 tsp
• Coconut – 2 tsp, grated
• Tamarind Extract – 1 cup
• Salt as per taste
• Oil as required

For Tempering:

Dry Red Chilli – 1

Mustard Seeds – 1

Asafoetida Powder – a pinch

Method:

1. Add the tamarind extract to a pan over medium flame.

2. Add salt, turmeric powder, sambar powder and mix well.

3. Bring to a boil.

4. Heat little oil in a frying pan.

5. Saute the keerai for a minute or two and add to the pan.

6. Bring to a boil again.

7. Add dal, coconut and rice flour mixture.

8. Stir well and simmer for 2 to 3 minutes.

9. Fry the tempering ingredients in little oil and add to the pan.

10. Serve hot.

VN:F [1.9.22_1171]

Rating: 0.0/5 (0 votes cast)