Vendhaya keerai (methi leaves)puli Kuzhambu

Name: Vendhaya keerai (methi leaves)puli Kuzhambu
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 Lemon size tamarind; 1 1/2 cups methi leaves; 1/2 onion; 1/2 teaspoon mustard seeds; 1/2 teaspoon chana dal; 2 teaspoon sambhar powder; to taste Salt; 1/2 teaspoon hing; 1 teaspoon jaggery; 1 teaspoon gingelly oil

Shruti Raman( legendet100) @cook_12109508

#GA4
#week19
A simple south India dish which can be had with hot rice and some subji .

Shruti Raman( legendet100) @cook_12109508

#GA4
#week19
A simple south India dish which can be had with hot rice and some subji .

Saved

Ingredients

Half hour

3 servings

1Lemon size tamarind
1 1/2 cupsmethi leaves
1/2 onion
1/2 teaspoonmustard seeds
1/2 teaspoonchana dal
2 teaspoonsambhar powder
to taste Salt
1/2 teaspoonhing
1 teaspoonjaggery
1 teaspoongingelly oil

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Steps

Half hour

1

First wash the methi well.
2

Now add gingelly oil and heat it now add mustard seed chana dal with hing and salt. Let it cook well then add onions with a pinch of salt, once cooked add methi leaves and let it twilt.
3

When it is cooked add tamarind pulp extracted from soaked tamarind. To this add sambhar powder and jaggery powder and boil it till it becomes a little thick.