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Vendaya Keerai Puli Kuzhambu Recipe - Fenugreek Leaves Puli Kulambu Recipe

Super delicious vendaya keerai kuzhambu which goes well with rice. This fenugreek kuzhambu not only taste amazing but is very healthy as well
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Aarthi

Ingredients

  • Gingelly Oil - 4 tblsp
  • Mustard Seeds / Kaduku - ½ tsp
  • Cumin Seeds / Jeerakam - ½ tsp
  • Fenugreek Seeds/ Methi/ Vendayam - ¼ tsp
  • Asafoetida / Hing / Kaya Podi a pinch
  • Dry Red Chilli - 2
  • Curry Leaves a sprig
  • Shallots - 10 peeled
  • Garlic - 10 peeled
  • Tomato - 1 chopped
  • Fenugreek Leaves / Fresh Methi - 1 cup
  • Chettinad Kuzhambu Milagai Powder - 3 tblsp
  • Tamarind - 1 small lime size
  • Water as needed
  • Sugar or Jaggery - 1 tsp
  • Salt to taste

Instructions

  • Heat oil in a pot. Add all seasoning ingredients and mix well.
  • Add in peeled shallots, garlic, tomatoes and saute for 2 mins.
  • Add in fenugreek leaves and saute for 2 to 3 mins.
  • Add in masala powder and saute well.
  • Add in water, tamarind water, salt and boil for 5 mins.
  • Add little jaggery. Simmer for 5 mins.
  • Serve.
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