Venthaiya keerai puli kulambu

Venthaiya keerai puli kulambu

Ingredients:

 Venthya keerai(Methi leaves)- 1/2 cup

 Mustard seed -1 tsp

 Jeera-1 tsp

 Curry leaves-1 spring

 Methi seed-1 tsp

 Small onion-15 nos or 1 big onion

 Garlic-15 pod

 Turmeric powder-1 tsp

 Tomato-1 big one

 Chilly powder- 1 tsp

 Dhania powder-3 tsp

 Tamarind juice-1/2 cup

 Coconut-5 tbsp

 Water-1 cup

Recipe:

•  Chop the venthaiya keerai and keep it in a bowl with little salt in it.(It keeps the green leaves greenish)
• In a kadai,Pour some gingerly oil(Nalenai) and add mustard seed,jeera, curry leaves,hing,methi seed.Fry till methi seed is little brown. Don't make it black,else it will become bitter.
• Add onion and fry till it become soft and little bit pinkish color.
• Add turmeric powder and chopped garlic.Fry for awhile and add tomato with little bit salt.
• Add chilly powder and dhania powder,cook till oil seperates
• Now add the venthai keerai and add tamarind juice and water.cook till kulambu becomes thick.
• Grind coconut with more water and add it to the kulambu.Cook till coconut and tamarind raw smell goes.
• Garnish with some coriander leaves...

 The kulambu goes well with rice and papad.Yummy puli kulambu ready.