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Methi Leaves Mor Kulambu Recipe – Vendhaya Keerai Mor Kuzhambu Recipe – fenugreek Leaves mor kuzhambu Recipe

I love anything with Fenugreek leaves. Esp with yogurt. I wanted to try this Mor kulambu (Fenugreek in buttermilk) for quite sometime and finally I managed to do it after so long. Mor Kulambu is one of my kids favourite too. I normally make it for weekend lunch. It can go well with steamed white rice or brown rice. If it is left over I normally serve it with idli (Mor kulambu idli).  Mor kulambu with spicy side dish perfect meal for me .. How about for you?
Ingredients


To Grind to Smooth Paste



Coconut – 1/4 cup
Thuvar dal – 1 tablespoon
Chana dal – 1 tablespoon
Green chillies – 4
Raw rice – 1/2 teaspoon
Cummin seeds – 1 teaspoon
Soak all the ingredients in water for 30 mins. 


For Kulambu


Sour yogurt – 2 cup

Salt to taste

Turmeric powder – 1/2 teaspoon

Methi Leaves / Fenugreek leaves – 1 large bunch (remove the leaves only and chop it finely)

Coconut oil – 1 tablespoon
Mustard seeds – 1/2 teaspoon
Fenugreek seeds – 1/8 teaspoon 
Curry leaves – 10
Red chillies – 1 -2 
Hing a pinch


Method:

Combine the buttermilk, little salt and turmeric powder in a bowl. whip it to smooth butter milk Keep aside.

Grind the ingredients under To Grind to Smooth Paste with required water

Heat 2 teaspoon of oil in a Pan. Add the fenugreek leaves and saute till they wilt completely.

Add the prepared masala paste Fry for 2 mins. Reduce the flame completely. Add buttermilk, mix gently and simmer for another 5 minutes, while stirring continuously. Remove from the flame and keep aside.

For the tempering, heat rest of oil in a small pan and add the mustard seeds. When the seeds splutter, add Fenugreek leaves, Hing, Roughl broken Red chillies and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the kuzhambu and mix well. 

Serve hot.

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