Methi Leaves Mor Kulambu Recipe - Vendhaya Keerai Mor Kuzhambu Recipe - fenugreek Leaves mor kuzhambu Recipe

I love anything with Fenugreek leaves. Esp with yogurt. I wanted to try this Mor kulambu (Fenugreek in buttermilk) for quite sometime and finally I managed to do it after so long. Mor Kulambu is one of my kids favourite too. I normally make it for weekend lunch. It can go well with steamed white rice or brown rice. If it is left over I normally serve it with idli (Mor kulambu idli).  Mor kulambu with spicy side dish perfect meal for me .. How about for you?

To Grind to Smooth Paste

Coconut - 1/4 cup
Thuvar dal - 1 tablespoon
Chana dal - 1 tablespoon
Green chillies - 4
Raw rice - 1/2 teaspoon
Cummin seeds - 1 teaspoon
Soak all the ingredients in water for 30 mins. 

For Kulambu

Sour yogurt - 2 cup

Salt to taste

Turmeric powder - 1/2 teaspoon

Methi Leaves / Fenugreek leaves - 1 large bunch (remove the leaves only and chop it finely)

Coconut oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/8 teaspoon 
Curry leaves - 10
Red chillies - 1 -2 
Hing a pinch


Combine the buttermilk, little salt and turmeric powder in a bowl. whip it to smooth butter milk Keep aside.
Grind the ingredients under To Grind to Smooth Paste with required water
Heat 2 teaspoon of oil in a Pan. Add the fenugreek leaves and saute till they wilt completely.
Add the prepared masala paste Fry for 2 mins. Reduce the flame completely. Add buttermilk, mix gently and simmer for another 5 minutes, while stirring continuously. Remove from the flame and keep aside.
For the tempering, heat rest of oil in a small pan and add the mustard seeds. When the seeds splutter, add Fenugreek leaves, Hing, Roughl broken Red chillies and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the kuzhambu and mix well. 

Serve hot.