VENDHAYA KEERAI KULAMBU / METHI LEAVES CURRY

INGREDIENTS:

Methi leaves-4 cups
Sambar onion-1 cup
Garlic cloves-1/2 cup
Tamarind-small lemon size
Tomato-4
Chilli Powder-3 tsp
Dania powder-1 tsp
Turmeric powder-1/4 tsp
Mustard,Methi seeds,cumin seeds,Fennel seeds(Sombu)-1/2 tsp
Salt to taste
Asafoetida .

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,cumin seeds,fennel seeds and methi seeds.
2) When it splutters,add garlic,onion,chopped methi leaves,tomato.Fry till methi leaves is cooked.
3) Then,add salt ,asafoetida ,chilli powder,dania powder,turmeric powder and fry till the raw smell goes.
4) Finally,add tamarind juice and allow it to boil for 5 minutes.Turn off the flame.

Serve hot with rice,idli or dosa.