Рецепт Vendhaya Keerai Kuzhambu
Ingredients:
- Toor Dal – 2 tblsp, cooked
- Vendhaya Keerai (Methi/Fenugreek) – 2 tblsp, cleaned, washed, chopped
- Turmeric Powder – 1/2 tsp
- Rice Flour – 1 tsp, mixed with little water
- Sambar Powder – 2 tsp
- Coconut – 2 tsp, grated
- Tamarind Extract – 1 cup
- Salt as per taste
- Oil as required
For Tempering:
Dry Red Chilli – 1
Mustard Seeds – 1
Asafoetida Powder – a pinch
Method:
1. Add the tamarind extract to a pan over medium flame.
2. Add salt, turmeric powder, sambar powder and mix well.
3. Bring to a boil.
4. Heat little oil in a frying pan.
5. Saute the keerai for a minute or two and add to the pan.
6. Bring to a boil again.
7. Add dal, coconut and rice flour mixture.
8. Stir well and simmer for 2 to 3 minutes.
9. Fry the tempering ingredients in little oil and add to the pan.
10. Serve hot.
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