Methi Leaves, also known as Venthaya Keerai in Tamil, are not only rich in nutrients but also bring a unique, slightly bitter taste that enhances various dishes. One such traditional recipe is Methi Leaves Kuzhambu, a South Indian delicacy that's a perfect blend of flavors and health benefits. This kuzhambu, made with fresh fenugreek leaves, is both tangy and spicy, making it an excellent accompaniment to steamed rice.
Methi leaves are a powerhouse of nutrition. They are rich in iron, calcium, and vitamins A and C. Additionally, they have a high fibre content, which aids digestion. The slight bitterness of the leaves is known to stimulate appetite and improve metabolism. In South Indian cuisine, methi leaves are often used in curries, and dhals and this kuzhambu is a delightful way to include these nutrient-rich greens in your diet.
Ingredients:
- Methi Leaves - a bunch
- Chopped Onion - 1 cup
- Garlic - 10 flakes
- Gingelly Oil - 1 ladle
- Tamarind - a lemon sized
- Grated Coconut - from half coconut
- Mustard Seeds - 1 tsp.
- Dhania Seeds - 3 tsp.
- Red Chillies - 6
- Cumin Seeds - 1 tsp.
- Salt - as needed
Method:
- Wash and clean the greens and chop finely and keep aside.
- In a pan, heat 1 teaspoon of oil and roast red chillies, dhania seeds and cumin seeds and powder them finely and keep aside.
- Grind grated coconut and tamarind to a fine paste and keep aside.
- In a pan, heat oil and add mustard seeds.
- When it splutters add chopped onions and garlic and fry till raw smell goes and onions become transparent.
- Now add chopped keerai and fry till it cooks well.
- With this you can add both the ground mixtures, salt and half cup water and cook in medium flame till the kuzhambu gets thicker.
- Now you can switch off the stove and serve hot with hot steamed rice.
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