Methi leaves and garlic add a nice flavor to this gravy. I was initially in a dilemma whether to make kuzhambu with methi leaves, but my mom mentioned that it would be very flavorful and I went ahead. She was not wrong. Kuzhambu and kootu is the most favored combo in our house. Off to the recipe.
1 tbsp oil
Vadagam or mustard seeds
1 small onion
3 garlic cloves
1 small tomato
1 bunch methi leaves cleaned and chopped coarsely
Small lemon size tamarind soaked and juice extracted
Sambar powder (chilly powder can be used instead)
Heat oil and add vadagam or mustard seeds. Fry for few seconds.
Add onions and garlic.
Saute until onions are cooked.
Add fenugreek leaves.
Saute for 5 minutes until the tomatoes become mushy and the leaves wilt.
Add the tamarind extract.
Bring to a boil and simmer until the kuzhambu thickens to desired consistency.
Tasty vendhaya keerai kuzhambu ready. We had it along with rice and spinach kootu.