Venthiya Keerai Kara Kuzhambu Recipe (Spicy Fenugreek leaves Curry)

Venthiya Keerai Kara Kuzhambu

How was your weekend. Ours disappeared in a jiffy. We were packing, in between did some India shopping for my in-laws and again did some packing so that we can move over the long weekend. Last 2 weeks were ridiculously suspense. We were keeping our fingers crossed for the mortgage approval. Atlast we got a go ahead from the bank to close. Sigh. We were supposed to move in October and it got delayed by almost 3 months now. Initially the delay was from the builder and then it was from the bank. Earlier it was a piece of cake to get a loan approval. After the recession, banks have become more stringent in issuing loans. I will tell this is Good, but it is bad too. It shot our blood pressure levels and gave us sleepless nights. Though it seems to be over now, I will feel more relieved when we officially close and get the keys of our first home.  Okay, let me go back and pack my stuffs. Meanwhile let me present you another recipe from my Mother in law. Kara kuzambu is a staple curry in most of the homes in Tamilnadu. It is normally prepared with different vegetables and greens of their choice. Now just scroll down to drool on this tangy, spicy and slightly bitter Venthiya Keerai Kara kuzhambu.  Slurrppp..

Kara Kuzhambu

Some of you asked me if I can write a post on my weight loss journey and the SBD menu. Sure I will. Meanwhile, I am introducing  a new column  in my post. It is South Beach Diet adaptable‘ (*whenever it is applicable). This will tell you how you can adapt my recipe to fit into your diet. You can find it before ‘A glimpse from my kitchen’ header in each post. Give me a shout if you like it or if you would like to see some changes.

Venthiya Keerai Kara Kuzhambu

How it tasted?

Your mind gives signals to your taste buds as soon as you start mixing this curry with  piping hot rice. You start drooling even before you start eating it. When you have the first bite the tanginess from tamarind, bitterness from fenugreek leaves along with the spices explode and you feel wholesome. Aww did you hear that loud Slurp sound. Heheee.. it was from me.  You will definitely love this if you like tamarind base gravies. My mother in law has made this curry more than a half a dozen times in last 2 months. It is so simple to make and doesn’t require grinding of spices. Just pull the ingredients from your pantry and start making it. Let me tell ya, it is that easy.

Ingredients

  • Fenugreek Leaves / Venthiya Keerai – 1/2 cup packed
  • Garlic / Poondu – 5 , chop it finely
  • Tamarind / Puli – size of 1 gooseberry / nellikai
  • Water – 1 1/2 cup for soaking tamarind + 1/2 cup
  • Shallots / Chinna vengayam – 7 , chop it finely
  • Tomato / Thakkali – 1/2, chop it finely
  • Green Chili / Pacha molaga – 2
  • Fenugreek seeds / Venthiyam – pinch
  • Mustard seeds / Kadugu – 1/8 tsp
  • Red chili powder / Molagai thul – 1/2 tsp
  • Coriander powder / Malli thul – 3/4 tsp
  • Black pepper powder / Milagu thul- 1/4 tsp
  • Jaggery / Vellam , shredded – 1/2 tsp
  • Sesame Oil / Nalennai or Canola Oil – 1/2 tbsp or less
  • Asafoetida / Perungayam – sprinkle
  • Curry leaves / Karuveipilai – 6
  • Salt / Uppu – as per your taste
  • Turmeric Powder / Manjal thul – 1/8 tsp

Method

  • Wash fenugreek leaves thoroughly in running water to remove any soil. Pluck the leaves discarding the stem. You will need around 1/2 cup packed.
  • Soak tamarind in 1 1/2 cup of water for 30 minutes. Squeeze and discard the tamarind flesh. Strain the tamarind water to remove any impurities.
  • In a kadai, add oil. When it is hot add mustard seeds and let it splutter.
  • On a medium flame, add fenugreek seeds,  hing. When garlic starts changing color add finely chopped shallots, garlic, curry leaves, green chili. Saute until it becomes translucent
  • Add fenugreek leaves and saute for a minute.
  • Then add  tomato and saute until it gets mushy.
  • Simmer, add turmeric powder, red chili powder, coriander powder, black pepper powder and saute for 2 minutes.
  • Add tamarind water, salt, jaggery and bring it to boil. Add water, close the lid and let it cook on a low flame for 10 minutes or until 1/8 of water has evaporated.
  • Remove from heat, close the lid and let the  flavors marry each other for 15 -30 minutes.
  • Serve it hot with piping hot rice and teaspoon of ghee (optional)

Notes

  • Sesame oil can be little strong in flavor. So replace it with regular oil of your choice if you are not comfortable.
  • Adjust salt and chili powder as per your taste buds.
  • Add more water if required.
  • If you are not so garlicky, reduce the amount of mince it before sauteing.

South Beach Diet Adaptable

A glimpse from my kitchen

  • Wash fenugreek leaves thoroughly in running water to remove any soil. Pluck the leaves discarding the stem. You will need around 1/2 cup packed.

Fenugreek Leaves

  • Soak tamarind in 1 1/2 cup of water for 30 minutes. Squeeze and discard the tamarind flesh. Strain the tamarind water to remove any impurities.

IngredientsSoak tamarind

  • In a kadai, add oil. When it is hot add mustard seeds and let it splutter. On a medium flame, add fenugreek seeds,  hing.

Karakuzhambu

  • When it starts changing color add finely chopped shallots, garlic, curry leaves, green chili. Saute until it becomes translucent.

Kara Kuzhambu - Saute Onions

  • Add fenugreek leaves and saute for a minute.

Kara Kuzhambu - Add fenugreek leaves

  • Then add  tomato and saute until it gets mushy.

Kara Kuzhambu - Add tomatoes

  • Simmer, add turmeric powder, red chili powder, coriander powder, black pepper powder and saute for 2 minutes.

Kara Kuzhambu - Add spices

  • Add tamarind water, salt, jaggery and bring it to boil. Add water, close the lid and let it cook on a low flame for 10 minutes or until 1/8 of water has evaporated.

Kara Kuzhambu - Simmer

  • Remove from heat, close the lid and let the  flavors marry each other for 15 -30 minutes.

Venthiya Keerai Kara Kuzhambu

You are awesome!!! Thanks a bunch for leaving your valuable comment. It certainly makes me happy and helps me to learn and improve.

29 comments

  1. Siri says:

    I like the “SBD Adaptable” section RV. and the kuzhambu looks so yummy that I was hungry again, looking at the pic on FB. (Mind you I had my dinner like 15 mins ago 😉 ).

    will try it soon as these days we are getting loads of fresh methi leaves in indian stores.

    Congratulations on your new house. :). May the coming year bring lots of happiness and joy into your lives.

    Hugs,
    Siri

  2. Sra says:

    I quite like kara kuzhambu – never knew it was made with greens, though! I’ve seen it only with shallots or sundakai.

    I loved your idea of displaying the ingredients in cupcake paper! Very pretty and novel idea.

  3. Sujatha Deen says:

    I never try any new things due to lack of time. But this recipe tempted me and i tried this last sunday. It came out very good. My hubby and my kid love this. So this recipe got into my regular week time table.

    Thanks for the good recipe & many thanks to your MIL for teaching you this excellent dish. :)

  4. REdChillies says:

    We love methi at home and would love to try this. Hope everything moves smoothly with the move and your new home.
    Wishing you and your family merry christmas and Happy New year.

  5. jayasri says:

    Hi Radhika, it’s been a long time I visited your site, Lovely kara kuzhambu, I have some fenugreeks at home, I will certainly try this out, I have been on and off from blogging with health not doing very well, came here to wish you and your family a Very happy New year and Sankranthi wishes too..

  6. Shri says:

    This looks perfect Radhika!
    Finally realized that I had not updated my links; so was not receiving your blog updates for many months! Wish you a very happy new year!

  7. somhere says:

    Hello,

    Jeyashri of Jeyashriskitchen has tried this recipe recently, and I got to know from her blog. But then I wanted to compliment the original poster, (You! ). So here goes!

    I tried this for our weekend lunch and it turned out awesome! This recipe is a keeper, as my family loved it. Thank you. Your blog is lovely!

Leave a Reply

Loading Facebook Comments ...

No Trackbacks.