Methi Leaves Curry / Vendhaya Keerai Puli Kuzhambu

Fresh bunch of methi leaves along with shallots and tamarind makes this SouthIndian delicacy a fingerlicking one. I love the tangy, slightly sweet taste of this curry and its apt with any vegetable stir fry, Rasam (Refer rasam recipe here) and pappad. Complete meal isn’t it!

Methi leaves / Methi seeds reduces our body heat and has numerous health benefits. It is used as a natural health remedy for skin, hair, weightloss, digestion and many others. I make this same curry with methi seeds also but this curry with fresh methi leaves tastes awesome.



Methi leaves – 1 bunch

Sesame oil – 2 tbsp

Mustard seeds – 1/2 tsp

Uradh dhal – 1/2 tsp

Cumin seeds – 1/4 tsp

Curry leaves – 1 sprig

Shallots – 5 nos

Tomato – 2 nos

Tamarind pulp – 1/2 cup

Homemade curry powder – 1 tbsp

Water – 2 cups (approx)

Jaggery powder – 2 tsp (approx)

Salt – to taste


  1. Wash and chop the methi leaves and keep aside.
  2. In a kadai, heat the sesame oil.
  3. Add the mustard seeds, uradh dhal and cumin seeds.
  4. Once its flavour arises, add the curry leaves and shallots.
  5. Let the shallots turn transparent and then add the chopped methi leaves.
  6. In a bowl, take the tomatoes and mash with hand (or use mixer grinder).
  7. Add the tamarind pulp, homemade curry powder along with the mashed tomatoes in the bowl and mix well.
  8. Pour the bowl mixture in the kadai and mix well. Make the gravy little watery by adding  a cup of water.
  9. Now allow the gravy to boil in high flame for about 5 to 8 mins so that it thickens.
  10. Finally add required salt, jaggery powder to the thickened gravy and mix well. Switch off the flame.
  11. Methi leaves gravy is ready to be served with piping hot rice and sesame oil.


  • Adding jaggery is optional. Slight sweeter taste makes this curry awesome.

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