Vendhaya Keerai Masala Morkuzhambu is a classic Tamil vegetarian dish that’s sure to tantalize your taste buds. This hearty curry combines the earthy goodness of fenugreek leaves with soft potatoes, tender brinjals, and a luscious coconut-poppy seed gravy. Get ready for a flavor explosion.
About the Recipe
If you’re a fan of Indian curries, you’ll surely want to try this mouth-watering Vendhaya Keerai Masala Morkuzhambu. It’s a beloved Tamil dish that celebrates the aromatic fenugreek leaves, along with a mélange of flavors from the coconut-poppy seed paste and warm spices. Trust me, one bite of this curry will transport you straight to the vibrant streets of South India.
Why You’ll Love This Recipe
This Vendhaya Keerai Masala Morkuzhambu is a true crowd-pleaser. The combination of fenugreek leaves, potatoes, and brinjals makes it incredibly hearty and satisfying. Plus, the rich, creamy gravy infused with the flavors of coconut and poppy seeds is an absolute delight. It’s also vegan-friendly, so everyone can enjoy this delicious dish.
Vendhaya Keerai Masala Morkuzhambu
Cooking Tips
For best results, use fresh fenugreek leaves – they add an unbeatable aroma and flavor. Don’t overcook the veggies; they should remain slightly firm. And be sure to temper the curry with the flavorful seasoning of cloves, cardamom, cinnamon, and bay leaf – it takes the taste to the next level.
Serving and Storing Suggestions
This curry pairs beautifully with steamed rice or crispy dosas. It makes for a complete and satisfying meal. If you have leftovers, the flavors will only deepen overnight. Just reheat gently before serving. One batch serves 4-6 people, and total preparation time is around 45 minutes.
Similar Recipes
- Vendhaya Kuzhambu (Fenugreek Curry)
- Kathrika Kuzhambu (Brinjal Curry)
- Vathal Kuzhambu (Dried Vegetable Curry)
- Vazhaikai Curry (Banana Stem Curry)
Nutrient Benefits
Fenugreek leaves are nutritional powerhouses, packed with iron, calcium, and vitamins A and C. The coconut-poppy seed paste provides healthy fats, while the veggies offer loads of fiber. This curry is a fantastic way to sneak in those nutrients.
Vendhaya Keerai Masala Morkuzhambu
Ingredients
- 2 cups Fenugreek Leaves (chopped)
- 2 Potatoes (large)
- 2 to 4 Brinjals (small)
- 3 to 4 Green Chillies (slit)
- 3 to 4 Garlic (minced)
- 1 Onion (large, sliced)
- 2 cups Butter Milk
- 1/2 to 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
Grind to a Paste:
- Coconut - 6 tblsp grated
- Poppy Seeds - 2 tsp
For Seasoning:
- Oil or Ghee - 3 tblsp
- Cloves - 2
- Cardamom - 2
- Cinnamon - 1/2 inch piece
- Bay Leaf - 1
Instructions
- Peel and cut potatoes into cubes, slit brinjals into fours.
- Heat oil/ghee, add seasonings and when done, add the chillies, onion and garlic.
- Fry till onion turns brown, adding turmeric powder.
- Add potatoes, fry for 1 to 2 minutes.
- Add brinjals and lastly add fenugreek leaves, frying all for a while.
- Sprinkle some water, add salt, cover and cook on low heat till vegetables are nearly done.
- To ground paste, add butter milk, chilli powder and mix thoroughly.
- Pour onto the vegetables. And allow to cook till gravy is well blended.
- Serve hot.
Tip: If gravy is not thick enough, mix 1-2 tsp of rice flour with butter milk.
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Frequently Asked Questions
Can I use frozen fenugreek leaves?
While fresh fenugreek leaves are preferred, you can without a doubt use frozen ones if that’s all you have access to. Just make sure to thaw and drain them well before using.
What can I substitute for brinjals?
If you’re not a fan of brinjals or can’t find them, feel free to swap them out for other veggies like okra, cauliflower, or even pumpkin.
Is this dish spicy?
This curry has a moderate level of spice from the green chilies and chili powder. You can adjust the amount to suit your taste preferences.
How can I make this curry thicker or thinner?
For a thicker gravy, you can add a bit of rice flour slurry towards the end. If it’s too thick, just add some water or more buttermilk to thin it out.
What can I serve this with besides rice or dosas?
This versatile curry also goes great with Indian breads like chapatis, naan, or even idlis. You can also enjoy it with a side of yogurt or pickle for extra flavor.
