methi leaves kuzhambu-1 methi leaves kuzhambu-2

Methi leaves – Venthaya Keerai in Tamil.


Methi leaves – 1 small cup

Onion – 1 big

    Turmeric powder – pinch

Salt – as required

To dry fry and powder:

Urad dal – 1 spoon

Raw rice – 1 spoon

Jeera – 1 spoon

For tempering:

Cooking oil – 2 to 3 spoons

Mustard -little

Red chilly – 3


  • Plug out individual methi leaves from stalk, wash, drain and keep aside.
  • Dry fry urad dal, rice and jeera & powder nicely.
  • Heat oil, add mustard, onion, red chilies, turmeric powder and salt.
  • Sauté for a minute and add water, allow to boil.
  • Add methi leaves and allow to boil well.(if you want to remove bitterness from methi leaves, you can sauté it separately in little oil and then add to boiling contents).
  • Add powder, mix well and switch off once done.




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