VENDHAYA KEERAI MOR KOZHAMBU / FENUGREEK (METHI) LEAVES YOUGURT CURRY

 

Welcome to my first post in 2019. Hope the new year has started on a fantastic note for all of you. For me it has started on a very positive and encouraging note. I am sharing a very delicious and healthy curry with fresh Methi Leaves. There are many recipes with methi leaves. This one is a keeper for sure as it is finger looking good. It goes well with hot rice , Rotis and even Dosa. Try it to believe it.

Theme  for 177th #Foodiemonday #Bloghop   #MagicofFreshMethiLeaves  was suggested by Sasmita who blogs at www.firsttimercook.com. Check out her blog for the wonderful recipes. I am so happy  as I wanted to share this awesome recipe with all my wonderful readers.This Methi curry is loved by my family and a regular dish at my place.

Recipe for Vendhaya Keerai Mor Kozhambu / Fenugreek (Methi) Leaves Yogurt Curry:

Ingredients:

1/2 Cup Toor Dal /  Pigeon Peas

1/2 Cup Channa Dal / Bengal Gram

2 Cups Roughly chopped Methi Leaves / Fenugreek Leaves / Vendhaya Keerai

1/4 Tsp Turmeric

Salt to taste

2 Cups Yogurt plus 1 Cup Water Mixed well (without any lumps)

1 Tsp Tamrind Paste

/4 Tsp Hing / Asafoetida

1 Tsp Ghee

Few Curry Leaves

For Tadka / Tempering:

2 Tsp Oil

4  dry red Chilies(Round ones)

1/2 Tsp Mustard Seeds

For Masala / Paste:

3/4 Cup Grated Coconut (Fresh)

4 Green Chillies

2Inch Ginger

1/4 Cup Chopped Fresh Coriander leaves

Method:

Wash both the dals and pressure cook with enough water  upto 3 Whistles or untill soft. Once the pressure is released, remove the dals and mash well. Channa dal will not be fully mashed. It is ok. Keep the mashed dals aside.

Mix the thick yogurt and water untill smooth and ensure there are no lumps.Keep it aside.

Grind all the ingredients for the masala or paste untill smooth.You can add little water in order to get smooth paste. Keep it aside.

Heat a wide bottom Pan. Add Ghee. Once the ghee melts add  Mustard seeds and asafoetida. Once it splutters add the chopped Methi leaves and cook untill done. Approx 5-8 mins. Now add the mashed dals and mix well.Add turmeric and mix well. Add the masala / paste and mix well. Add 1/2 cup water and allow it to simmer on medium flame for about 8-10 mins.

Once done lastly add the beaten yogurt and mix well. Switch off the flame immediately. You can garnish with some Tadka and serve hot with Rice, Rotis and Dosa.

Enjoy!!!!!!!!!!!!!

12 thoughts on “VENDHAYA KEERAI MOR KOZHAMBU / FENUGREEK (METHI) LEAVES YOUGURT CURRY

  1. Hearty and steaming bowl of comfort food combined with steamed rice and a nice potato sabzi followed by a good 30 mins snooze would be a sheer bliss. I love all yogurt based gravies and curry recipes. They are light on your stomach too.

  2. This is interesting! I make Mor Kuzhambu with drumstick leaves or with methi leaves, and both taste so good.Drumstick leaves are easier as there is a tree in my apartment block, but I feel the methi leaves have greater flavour. I haven’t made it with dal as well as yogurt though! Must try!

  3. I make Methi dal orMmethi kadhi, but never tried the combination of dal and kadhi!! The recipe is easy to follow and the bowl looks so comforting!! Very nice share!! Thanks!!

  4. super stuff ! loved the colour as well as the consistency, Preethi ! we make it very similarly in our house- both the tamilnadu and the karnatka majjigehuli styles are alternated …

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