Sunday, July 3, 2011

Venthaya Keerai Paruppu Kulambu

Venthaya Keerai (Fresh Methi) – 1 small bunch
Tamarind – small lemon size
Sambar powder – 2 tsp.
Toor Dhal – ½ cub Cooked

For seasoning:
Mustard seeds – ½ tsp.
Jeera – ½ tsp.
Curry leaves – few
Small onion – 4 (cut into small pieces)
Salt – as per taste
Oil – as per requirement


1. Heat oil in a kadai, add mustard, jeera, curry leaves. Add onions fry for few seconds.
2. Wash methi thoroughly without soils and add with the seasoning and fry 2-3 mintues.
3. Now add tamarind bulb, sambar powder and cooked toor dhal. Add required salt.
4. Allow it to boil till for 5 mintues.
5. Venthaya Keerai Parupu Kulambu is ready and we can have it with rice.

This leafy vegetable is rich in mineral and vitamin contents. Regular use of this methi will reduces deposits of fat in our body.

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