vendhaya keerai kuzhambu/Methi curry
Ingredients:
Methi leaves/vendhaya keerai -1 cup heaped
shallots                   -1/2 cup sliced
garlic                     -5 cloves
tomato                    -11/2
tamarind pulp               -1/2 lemon size
sambar powder              -2 tsp
salt                        -to taste
turmeric                    -pinch
hing                       -pinch
mustard seeds               -1/2 tsp
fenugreek seeds              -1/4 tsp
whole red chili               -2
coconut shredded            -1 tbsp
sesame oil                  -2 tbsp
turmeric                    -pinch
hing                       -pinch
mustard seeds               -1/2 tsp
fenugreek seeds              -1/4 tsp
whole red chili               -2
coconut shredded            -1 tbsp
sesame oil                  -2 tbsp
Method:
- Soak tamarind pulp in hot water and take juice out of it.
- Grind the coconut shredded into a fine paste.
- In a pan heat oil and allow mustard seeds to splutter.And temper with fenugreek seeds, hing ,whole red chili.
- Fry sliced shallots and garlic.
- When it gets golden add the chopped tomato.
- Add the washed fenugreek leaves.
- Once the leaves get shrunk  add salt and sambar powder.
- Mix well and add the tamarind juice.
- When it starts boiling and the raw smell goes off  add the ground coconut paste and cook for few more minutes.
- Serve over Rice.
Serves  3