Methi leaves Curry for Rice

This curry is made with fresh fenugreek leaves particularly baby leaves for less bitter taste. A balanced curry of having spicy, sour and sweet flavor in it.


  • 2-3 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1 large pinch asafoetida
  • 2 tbsp garlic
  • 1/2 cup small onions chopped
  • 1/2 cup tomatoes chopped
  • 1 handful methi leaves chopped
  • 1/2 tsp turmeric powder
  • 3/4 tsp chilli powder
  • 2 tsp coriander powder
  • 1/4 tsp sambar powder
  • 1/4 cup coconut paste
  • 1/4 cup tamarind water
  • salt to taste
  • 1 tsp jaggery- as per your taste


  • Heat oil and crackle mustard seeds, fenugreek seeds and add asafoetida, garlic cloves ad fry for few seconds.
  • add chopped onions and fry until slightly brown
  • further add chopped tomatoes and fry until it is mushy.
  • When the tomatoes are cooked, add chopped methi leaves, saute till it shrinks
  • add turmeric powder, chilli powder, coriander powder, sambar powder and mix well.
  • furthermore, add tamarind water, water to adjust the consistency of the curry and salt to taste.
  • mix well and let it boil. close and cook for another 10-15 minutes or until the oil specs are found in the curry
  • switch off, add jaggery and mix once. close and let it sit for some time before serving.


heat oil in a mud pot and crackle mustard seeds, fenugreek seeds and asafoetida.

Add garlic and fry for half a minute. Add chopped small onions and fry until it turns brown.

Add chopped tomatoes and cook till mushy.

furthermore, add chopped methi leaves and fry until it shrinks.

Together add all the spice powders – turmeric powder, chilli powder, coriander powder, sambar powder and mix well.

Add freshly ground coconut paste and mix again.

Add tamarind water (1/2 lemon sized tamarind soaked in 1/4 cup water), water to adjust the consistency and salt to taste.

vendhaya keerai kulambu

Mix well and let the curry boil. close the pot and cook for 10-15 minutes in medium heat until you find oil specs on sides.

vendhaya keerai kulambu

Finally add jaggery and mix well. close and let it sit for few hours for the curry to release the fat layer on top.( jaggery is based on your taste as to how much sweet u want)

vendhaya keerai kulambu

Serve with rice, poriyal and pappadum.( papad)

See the source image

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.
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