Methy leaves curry / venthaya keerai puli kuzhambu / south indian spinach recipe

Vendhaya keerai kulambu

    Now we will see the preparation method for a awesome south Indian traditional spinach recipe

 

Ingredients - vendhaya nkeerai puli kulambu

methi leaves - 1 bundle

onion - 1/2 cup

garlic cloves - 10 to 12

green chili - 1

To Grind - venthaya keerai puli kulambu

tomato - 1

coconut pieces - 7

coriander pdr - 2 tsp

chili pdr - 1 tsp

turmeric and asafetida pdr - pinch

jaggery - small cube

tamarind - small amla size

fennel seed - 1 tsp

Seasoning ingredients - venthaya keerai puli kulambu

mustards,
cumin,
pepper - 1/2 tsp each

Method - venthaya keerai puli kulambu

1. Grind the ingredients under ' To Grind ' to fine paste - set aside.

2. In a kadai add 2 tsp of oil and add mustard, pepper, cumin seeds. Once it splutters sauté onion, garlic, green chili till it turns tender.

3. Now sauté methi leaves along with onion & garlics till it blends well.
4. Then add masala paste - stit it for 2 minute
5. Add required water & salt. Let it boil for 10 minutes till all the ingredients cooked well.
6.Garnish it with coriander leaves. Now this puli kulambu is ready to serve with hot rice.