METHI LEAVES KARAKUZHAMBU

Fenugreek seeds are good for diabetes, to keep the stomach cool etc.  Methi leaves are used to make methi matar malai, methi thepla,methi paratha, methi subzi etc.  We can also make methi leaves sambar.  Here I have used the methi leaves to make karakuzhambu somewhat similar to vathalkuzhambu.  This curry is made with tamarind pulp, masalas etc. and is really tongue tickling.

This goes well along with plain white rice, along with fried vadam, chips, etc.

Let us look at the recipe now:

 Preparation time; 30 minutes
cooking time: 15 minutes
Serves: 2-3

Main ingredients:

8-10 shallots or 1 big onion
1 cup methi leaves
1 small lemon size tamarind ball.

Masalas

1 tbsp sambar powder 

OR

1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder

Tempering:

1 tsp gingelly oil  (nallennai, til ka thel)
1 tsp mustard seeds
1/3 tsp fenugreek seeds
few curry leaves
hing powder
1 green chilli 

Others:

1/4 tsp turmeric powder
1 tsp rice flour
salt

Method:

Soak the tamarind in  one cup hot water for 20 minutes and extract the pulp.  Chop the shallots finely.  mix the rice flour in one tbsp water and keep aside.  mix the sambar powder too in one tbsp water and keep. 

Heat oil in a kadai.  add the mustard seeds, fenugreek seeds, when it is done,  slit the green chilli, add the hing powder, curry leaves, shallots and saute till the shallots are transparent. add the methi leaves and saute till it wilts.   Now add the tamarind pulp, turmeric powder,  salt and boil till the raw smell of tamarind goes off.  add in the sambar powder, rice flour mix well and allow to boil for few minutes.

If you wish, can temper once again.  garnish with chopped coriander leaves, if you wish 

How to serve:

serve hot with plain white rice with chutta appalam (roasted papad), or fried appalam, chips, wafers etc.