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We hope you got insight from reading it, now let’s go back to vendhaya (methi seeds) kulambu recipe. You can have vendhaya (methi seeds) kulambu using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Vendhaya (Methi seeds) Kulambu:
- Use 1 teaspoon Methi seeds
- Use 1/2 teaspoon Urad dal
- Use 1 sprig Curry leaves
- Prepare 1 teaspoon Mustard
- Prepare 1 tablespoon Gingelly Oil
- Get 10-15 Small onions
- You need 200 gms Garlic (peeled)
- Take 1 Thick Tamarind Pulp (big lemon sized ball)
- Get 1 generous pinch of Hing
- You need As per taste Salt
- You need 1 teaspoon Sambar Powder
- Get 2 teaspoons Red Chilli Powder
- Use 2 teaspoons Coriander Powder
Steps to make Vendhaya (Methi seeds) Kulambu:
- First do the tempering in the earthern pot, it gives you a great taste for this curry.
- Saute the garlic and sliced small onions with salt till it changes the colour.
- Then add the red chilli powder, coriander powder and sambar powder. Give it a good mix and add the tamarind pulp.
- Let it boil for 5mins, then you can see the bubbles over the curry, that is the correct stage to switch off the stove.
- Now the tangy tasty Vendhaya Kulambu is ready to eat with steamed rice with a spoon of ghee and Pappad, it can also be delicious eating with the combination of bengal gram coconut chutney.
It doesn't taste bitter at all if the batter is fermented well. Vendhaya keerai Kulambu - Puli Kulambu or Kara Kuzhambu however you call this as is a very tasty dish that can be had with steamed rice. How to make Methi leaves curry for rice. heat oil in a mud pot and crackle mustard seeds, fenugreek seeds and asafoetida. Add garlic and fry for half a minute. Vendhaya keerai is quite useful in treating digestive disorders.
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