Methi leaves spicy tangy curry is a healthy, tasty n simple recipe which can be prepared by using less ingredients. Methi leaves has many medicinal properties. Intake of methi leaves once in a week helps us to keep maintaining haemoglobin in level, control cholesterol level, strong hair growth etc. Lets see the preparation.
Ingredients :
Methi Leaves / Venthaya keerai - 1 small bunch ( cleaned )
Shallots - 200 gms (finely Chopped)
Green chilly - 1
Red chilly - 6
Grated Coconut - 1/2 of full coconut
Coriander seeds - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Tamarind paste - 2 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 2 pinch
Curry leaves - 1 sprig
Jaggery - 1 tsp
Salt to taste
Method :
Heat a frying pan, add n fry dried red chilly, coriander seeds, grated coconut, green chilly until it turns to golden brown colour.
In a blender, add n grind the above fried ingredients into a fine paste.
Heat a heavy bottomed pan with oil, add n fry mustard seeds, fenugreek seeds, asafoetida, curry leaves until mustard seeds stop spluttering.
Add n fry shallots for 5 mins in a medium flame.
To this add n stir methi leaves for a minute.
Now add tamarind paste n salt with 2 1/2 cups of water n bring to boil.
Cook the methi leaves spicy tangy curry till get thick n oil separates from the curry. Add jaggery before turn off the flame. Mix it well.
Delicious n healthy Methi leaves Spicy Tangy Curry is ready to serve.
Serve with Hot Steamed Rice with Rice Vadaam.
Love Cook Joy.
Ingredients :
Methi Leaves / Venthaya keerai - 1 small bunch ( cleaned )
Shallots - 200 gms (finely Chopped)
Green chilly - 1
Red chilly - 6
Grated Coconut - 1/2 of full coconut
Coriander seeds - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Tamarind paste - 2 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 2 pinch
Curry leaves - 1 sprig
Jaggery - 1 tsp
Salt to taste
Method :
Heat a frying pan, add n fry dried red chilly, coriander seeds, grated coconut, green chilly until it turns to golden brown colour.
In a blender, add n grind the above fried ingredients into a fine paste.
Heat a heavy bottomed pan with oil, add n fry mustard seeds, fenugreek seeds, asafoetida, curry leaves until mustard seeds stop spluttering.
Add n fry shallots for 5 mins in a medium flame.
To this add n stir methi leaves for a minute.
Now add tamarind paste n salt with 2 1/2 cups of water n bring to boil.
Cook the methi leaves spicy tangy curry till get thick n oil separates from the curry. Add jaggery before turn off the flame. Mix it well.
Delicious n healthy Methi leaves Spicy Tangy Curry is ready to serve.
Serve with Hot Steamed Rice with Rice Vadaam.
Love Cook Joy.
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