Vendhaya Keerai Puli Kuzhambu Recipe | Methi Leaves Puli Kuzhambu | Methi Tamarind Curry | Keerai Puli Kulambu(without coconut) Recipe

Once in a week I make puli kuzhambu without coconut & vegetables and if it is with veggies, it will be Vendakkai Puli  Kuzhambu with coconut. My favorite is Puli kuzhambu without coconut with lots of pearl onions(chinna vengayam) & garlic. Puli Kuzhambu tastes best with sesame oil and homemade kuzhambu milagai thool & coriander powder. I always prefer Sesame oil(nalla ennai) for all south Indian kuzhambu recipes except for Masal Kuzhambu.

I like to add Methi leaves or Paruppu Urundai to the plain puli kuzhambu. Vendhaya Keerai enhances the flavor and tastes so delicious when eaten with plain rice. This keerai puli kuzhambu is our family's favorite, my kids too love this puli kulambu with white rice with extra sesame oil on top.  If you haven't tried Vendhaya Keerai this way, please go ahead and make it next time when you buy methi leaves/vendhaya keerai. I was about to share this recipe way back when I posted my Vendakkai Poriyal recipe but with my laptop crash those pictures got deleted.

After coming from our India trip we haven't put kids back in Swim Class so weekends we are bit free and I used this advantage and cooked up few recipes together and took pictures. So keep watching for more easy and yummy recipes. After the photo session, we had a hearty meal with plain rice, vendhaya keerai puli kuzhambu, Kathrikkai Poriyal, Homemade Yogurt/Curd & Papad.

Vendhaya Keerai Puli Kuzhambu Recipe

Prep Time : 10 Minutes | Cook Time : 20-25 Minutes

Recipe Category : Side Dish | Recipe Cuisine : Indian

Serves 4-5

Ingredients

1. Methi leaves/Vendhaya Keerai    1 bunch
2. Pearl Onions  10 no.(peeled & chopped)
3. Garlic   10 clove(chopped)
4. Tomato   1 medium(chopped)
5. Kuzhambu Milagai Thool    1 and 1/2 tsp
6. Coriander Powder   2 tsp
7. Turmeric Powder   1/4 tsp
8. Jeera Powder   1/2 tsp
9. Hing   1/4 tsp
10. Powdered Jaggery   1 tsp
11. Salt   to taste
12. Tamarind     1 gooseberry sized piece

To Temper

1. Sesame Oil   1-2 tbsp
2. Mustard seeds   1/2 tsp
3. Cumin seeds   1/2 tsp
4. Methi seeds/Vendhayam   1/4 tsp
5. Pepper corns   5-6 no.
6. Curry leaves   1 sprig

Method
Pluck methi leaves alone from the stem and wash well using colander , drain excess water and keep ready.
Soak tamarind in a small bowl with enough hot water for 10 minutes.
Chop onion, garlic, tomato and keep everything ready.

Now heat oil in a kadai, when it is hot add the tempering ingredients and allow to splutter, fry well and then add onions and saute for 2-3 minutes.

After that add garlic and saute for a minute, then add chopped tomato and saute until it turns soft and mushy.
Then add washed, drained methi leaves, turmeric powder and stir fry for 2-3 minutes.
And add chilli powder, coriander powder, jeera powder, hing and stir well and saute for another 2 minutes.

Now add 1 cup of water, enough salt and bring it to boil or cook until methi leaves is cooked and soft. Meanwhile, extract tamarind juice, make it thick and about 1/2 cup.

And then add tamarind juice and cook for another 3-4 minutes.
Lastly add powdered jaggery, stir well and simmer for 2-3 minutes or until oil floats on top.

That's it...Flavor Ricj Vendhaya Keerai Puli Kuzhambu ready.
Notes:
You can also use store bought kuzhambu milagai thool or if you don't have use sambar powder for the same quantity.
I used homemade coriander powder, we make dhaniya powder with channa dal, curry leaves, jeera and few pepper corns, so it also adds additional flavor to the kuzhambu. But you can also add store bought or plain corainder/dhaniya powder.
Try to use sesame oil for this recipe. I had some cooked kidney beans after using it for my salad, so i used it in puli kuzhambu. You can also try that, black beans and kidney beans pairs well with puli kuzhambu.