Kara Kuzhambu is a spicy and tangy curry made with tamarind, spice and coconut. Its a popular kuzhambu variety in Tamil Nadu. Its an integral part of South Indian meal platter. Unlike Sambar, kara kuzhambu is more spicer without dal and mostly it will have drumstick and/or shallots. In addition to shallots, we can enhance the kara kuzhambu taste by adding methi leaves. We use fenugreek in the form of seeds, leaves, dry leaves (kasoori methi) and make varieties of yummy recipes. Methi leaves are used often in Northern Indian than Southern side. Try this Vendhaya Keerai Kara Kuzhambu with hot steaming rice and you will enjoy this spicy and tasty kuzhambu with full richness of methi.
Tips to make yummy Vendhaya Keerai Kara Kuzhambu
- Use Shallots for making this Kuzhambu. If Shallots (small onions) are not available then you can use the big onions. Shallots brings wonderful taste to this kuzhambu
- Sesame Oil is recommended over the conventional cooking oil for making Kara kuzhambu.
- Select baby methi leaves for making this Kuzhambu. Also sauté the methi leaves to reduce the bitterness of the leaves.
- Addition of Jaggery is optional, but i would recommend to add as it's brings the nice balance between spiciness and tanginess.
You may also want to try:
- Hotel Style Kara Kuzhambu
- Puli Kuzhambu
- Poondu Karivepillai Kuzhambu
- Poondu Milagu Kuzhambu
- Black Chickpeas Masala Kuzhambu
Recipe Card for Vendaya Keerai Kara Kuzhambu | Methi Kara Kuzhambu
Vendaya Keerai Kara Kuzhambu | Methi Leaves Kara Kuzhambu
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 42kcal
Vendhaya Keerai (Methi Leaves), a nutrition rich greens to be included in our diet regularly. We can make variety of recipes with Methi leaves, one such is this Vendaya Keerai Kara Kuzhambu. This kuzhambu is spicy and tangy, with rich flavor of methi leaves. Serve with hot steaming rice along with a teaspoon of sesame oil. This also goes very well as an accompaniment to Pongal / Idli / Dosa
Print Recipe
Ingredients
- 1 Lemon Size Tamarind or 2 tablespoon tamarind paste
- 10 Shallots / Baby Onions Peeled, chopped
- 2 Garlic cloves Chopped
- 1 Tomato Chopped
- 2 Cups Methi Leaves Cleaned and roughly chopped
- 1 tablespoon Sambar Powder
- 1.5 teaspoon Salt Adjust As Needed
For Grinding
- 2 tablespoon Coconut
- ½ teaspoon Cumin Seeds
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Fenugreek seeds
- Few Curry leaves
Instructions
Preparation
- Remove the root of the methi plant. Clean the Methi Leaves in the water to get rid of the sand/mud from the leaves. After it's cleaned roughly chop the methi leaves
- Peel the Shallots (small onion) and chop them roughly. Also peel the garlic and keep it ready
- Roughly chop the Tomatoes and keep it ready
Soaking Tamarind
- Soak tamarind in warm water for 10 mins and extract the juice and set aside
Grinding Process
- Take grated Coconut and cumin seeds in a mixer jar and grind it to a smooth but thick paste. Set this paste aside
Start with Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add fenugreek seeds and fry till golden color
Making Kuzhambu
- Add the garlic cloes and curry leaves and saute for few seconds
- Further add chopped shallots and saute onions till translucent.
- Add chopped tomato and give a mix. Cook tomato till tomato is soft
- When the toamtos are cooked, add chopped fenugreek leaves to the pan and saute for 3-4 minute. The leaves will get cooked and the quantity of the greens gets reduced.
- Add tamarind juice along with salt and sambar powder and give a mix.
- Let the tamarind juice boils in low flame for about 10 mins to get rid off the raw smell of the tamarind
- Finally add coconut paste and give a mix. Cook for another 5 mins in the medium flame. The oil will start ozzing out. Switch off the flame
- Serve the delicious Vendaya Keera Kara Kuzhambu with hot steaming rice along with a teaspoon of sesame oil and enjoy this delicious Kara Kuzhambu.
Video
Notes
- Add a teaspoon of jaggery finally to enhance the flavor
- The shelf life of the kuzhambu would be 2-3 days. Refrigerate and use.
- You can skip the coconut paste. Instead you can mix 1 tablespoon of rice flour in 3 tablespoon of water and add to the kuzhambu
- Instead of Sambar Powder, you can also add Red Chili Powder & Coriander Powder
Nutritional Info
Nutrition Facts
Vendaya Keerai Kara Kuzhambu | Methi Leaves Kara Kuzhambu
Amount Per Serving (0.25 Cup)
Calories 42
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 5g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
SOAKING TAMARIND
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Soak tamarind in warm water for 10 mins and extract the juice and set aside
GRINDING PROCESS
-
Take grated Coconut and cumin seeds in a mixer jar and grind it to a smooth but thick paste. Set this paste aside
START WITH TEMPERING
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Add fenugreek seeds and fry till golden color. Then add the garlic cloes and curry leaves and saute for few seconds
MAKING KUZHAMBU
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Add chopped shallots and saute onions till translucent.
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Add chopped tomato and give a mix. Cook tomato till tomato is soft
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Add chopped fenugreek leaves to the pan and saute for 3-4 minute. The leaves will get cooked and becomes little.
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Add tamarind juice along with salt and sambar powder and give a mix.
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Let the tamarind juice boils in low flame for about 10 mins to get rid off the raw smell of the tamarind. Finally add coconut paste and give a mix. Cook for another 5 mins. The oil will start ozzing out. Switch off the flame
-
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Serve the delicious Vendaya Keera Kara Kuzhambu with hot steaming rice along with a teaspoon of sesame oil and enjoy this delicious Kara Kuzhambu.
