• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Andhra Recipes / Methi Leaves Yogurt Curry | Vendhaya Keerai Mor Kuzhambu Recipe

Methi Leaves Yogurt Curry | Vendhaya Keerai Mor Kuzhambu Recipe

February 28, 2020 27 Comments

I love pretty much all forms of mor kuzhambu (spiced buttermilk curry), especially the Kerala-style moru kachiyathu. It’s extremely simple to whip up and tastes great with rice and a spicy side dish. This vendhaya keerai mor kuzhambu is unique, delicious, and has a wonderful blend of flavours that any mor kuzhambu lover would appreciate and enjoy.

Also check out the green mor kuzhambu with coriander leaves.

Methi (Fenugreek) Leaves Yogurt Curry | Vendhaya Keerai Mor Kozhambu |

I also love cooking with methi leaves (fenugreek leaves) and the lovely aroma it gives to the final dish. So when I saw this rural Andhra mor kuzhambu (called Thonthana in telugu) in Cooking with Pedatha that uses dal in the mix along with greens and yogurt, I was totally hooked until I tried it.

Methi (Fenugreek) Leaves Yogurt Curry | Vendhaya Keerai Mor Kozhambu |

The flavours are simple, yet complex, and the end result is absolutely delicious.

Methi (Fenugreek) Leaves Yogurt Curry | Vendhaya Keerai Mor Kozhambu |

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4
Recipe adapted from: Cooking with Pedatha

Ingredients:
½ cup of toor dal / pigeon peas
½ cup of channa dal / Bengal gram
1 bunch of methi (fenugreek) leaves / vendhaya keerai (or 3/4 packed cup frozen methi leaves)
2 cups of thick plain yogurt beaten with 1 cup water
1 tsp of tamarind paste (or ¼ cup tamarind water)
¼ tsp of turmeric powder
½ tsp of hing / asafoetida
A few curry leaves
1 tsp of ghee
Salt to taste

For the paste:
½ cup of grated coconut (I used coconut pieces)
2″ piece of ginger
¼ cup of chopped coriander leaves
3-4 green chillies


For tempering:
1 tbsp of oil
3-4 of dry red chillies
½ tsp of black mustard seeds

How I Made It – Step by Step Pictures: 

Methi (Fenugreek) Leaves Yogurt Curry | Vendhaya Keerai Mor Kozhambu |

0. Pressure cook both the dals with enough water until soft. The toor dal will be cooked soft while the channa dal will be soft but most of it will retain its shape. This is perfect. Mash it up a bit.

1, 2. Grind together the ingredients for the paste with a little water until smooth.

3. Add this paste to the cooked dals and set aside.

Methi (Fenugreek) Leaves Yogurt Curry | Vendhaya Keerai Mor Kozhambu |

4. Heat the oil for tempering in a large kadai / pan and add the mustard seeds, hing, and red chillies.

5. When the mustard seeds pop, add chopped methi leaves and stir well.

6. When the leaves start to wilt and give out a nice fragrance (in about 3-4 mins), add the turmeric powder and mix well.

7. To this, add the dal-paste mixture and mix well. Add tamarind paste and salt.

Methi (Fenugreek) Leaves Yogurt Curry | Vendhaya Keerai Mor Kozhambu |

8. Add curry leaves, mix well. Let the mixture simmer for a few mins.

9. Now add the diluted yogurt mixture and stir well until the curry is heated all the way through. No need to boil beyond this point. Check for salt and adjust if needed.

10. Turn off the flame, add the ghee to the mixture and stir well to combine. Remove from fire.

Methi (Fenugreek) Leaves Yogurt Curry | Vendhaya Keerai Mor Kozhambu |

Serve warm with rice and any curry of choice. I made a simple okra fry to go with this.

The combination of lentils, yogurt, and methi leaves is really amazing in this curry. It does take longer than the usual curries I make (I prefer to spend as little time in the kitchen as possible) but the extra time is totally worth it!

Try it!

UPDATE: a lot of you emailed and commented asking about the bowl I have used in the picture. It’s from FabIndia and costs Rs. 750. I bought it about a year back so not sure of availability now. I also used it in my Punjabi Chole Masala Recipe 🙂

Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest0
  • Twitter
  • Google+0
  • Email
  • Print
0

By nags Filed Under: Andhra Recipes, Dal Recipes, Methi / Fenugreek Leaves, Uncategorized

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « Jeera (Cumin) Moong Dal | Dal Recipes | 660 Curries
Next Post: Paneer Pepper Masala | Pepper Paneer | Paneer Recipes »

Reader Interactions

Comments

  1. Sandhya Raghava

    June 23, 2017 at 10:45 am

    Very nice different recipe. Will try today

    Reply
  2. Srinivasan

    June 8, 2016 at 8:23 pm

    Lovely recipes can’t wait to get more information.

    Reply
  3. Adavara

    May 1, 2016 at 9:00 pm

    I tried this and it was very nice. I am quite fond of methi.

    Reply
    • nags

      May 8, 2016 at 10:19 am

      thank you for trying, sharing and the link back! glad you enjoyed it 🙂

      Reply
  4. ish

    April 2, 2013 at 2:07 pm

    Methi and yogurt…heavenly combo…so amazing….got it for lunch today..cant wait to eat again:))))))

    Reply
  5. ushi

    March 21, 2013 at 5:29 pm

    Hi Nags, I tried this mor kozhambu which turned out awesome 🙂 but my version wa a little bit thick and not watery. Thanks for sharing the recipe.

    Regards,
    Usha

    Reply
  6. notyet100

    October 2, 2012 at 9:49 am

    I am drooling here,..:)

    Reply
  7. RAKS KITCHEN

    October 1, 2012 at 9:57 am

    Lovely recipe, and I too love this serving bowl a lot like few here 🙂

    Reply
  8. Sanjeeta kk

    September 27, 2012 at 9:31 am

    Love the addition of methi leaves in yogurt curry! Will be making it soon…

    Reply
  9. Nandita Pai Shirali

    September 27, 2012 at 9:16 am

    Oh LOVE that vessel!!! 🙂

    Reply
  10. Sathya Sankar

    September 25, 2012 at 1:22 pm

    Looks fabulous and love the serving bowl!

    Reply
  11. Anonymous

    September 25, 2012 at 1:05 am

    I've had SO many varieties of buttermilk based curries made by amma, but this superb combo of 2 varieties of dal + curd + coconut paste + methi leaves is a first!! Its either dal + coconut paste (+leaves) OR curd (buttermilk) + coconut paste (+ only coriander-mint leaves) and whatever veggies!! So, this is super exciting for me. As a rule, we never add ghee to curd based dishes as well, so that is a first again. Will surely be trying this as soon as I get some fresh methi! Thanks, Naga:-) – Shreya

    Reply
  12. SirisFood

    September 24, 2012 at 9:20 pm

    hmmm..looks inviting..my guy saw this and gave an order to prep for tomorrow s dinner 🙂

    Reply
  13. Lubna Karim

    September 24, 2012 at 7:16 pm

    I never knew methi leaves can be cooked like this…..looks tempting…

    Reply
  14. colour_me

    September 24, 2012 at 6:12 pm

    Nags this looks mouthwatering!! OMG!

    Reply
  15. divya

    September 24, 2012 at 2:34 pm

    wow…im droooling here!!looks amazing!

    Reply
  16. Krithi Karthi

    September 24, 2012 at 2:27 pm

    Awesome combo.. thanks for sharing… amazing pics too..

    Reply
  17. Premalatha Aravindhan

    September 24, 2012 at 1:36 pm

    Wow super tempting recipe,awesome clicks nags:)

    Reply
  18. Sakshi

    September 24, 2012 at 11:48 am

    methi and yogurt = killer combination!! Let me see which neighbor is willing to cook this one for me 😉

    Btw wanted to let you know that I got to eat a kadala and sugar ball (forgot the name) on Ganesh Chaturthi and was laughing like a maniac when my friend revealed the source of her recipe….you are phamous Nags and ahem I like flaunting the fact that I am your friend and personal shopping buddy 🙂

    Reply
  19. Priya

    September 24, 2012 at 11:45 am

    Super tempting curry..

    Reply
  20. An Open Book

    September 24, 2012 at 9:40 am

    'heart' the bowl…oh my so so gorgeous. Its only recently that i learned how to make moru kachuyathu and i love it. im all for trying out diff versions of the same. When i get my hands on some fresh methi leaves, this shall def be tried.

    Reply
  21. Anjali

    September 24, 2012 at 8:29 am

    Dropped jaw at that beaten pot! Am going to try this unusual curry. Nags Thanks!

    Reply
  22. jeyashrisuresh

    September 24, 2012 at 8:10 am

    This method is quite interesting and lovely presentation. Though i love to cook methi leaves,I am super lazy to clean it!!

    Reply
  23. sangeeta

    September 24, 2012 at 7:32 am

    Loved this one. Very healthy.
    Sharing it.

    Reply
  24. APARNARAJESHKUMAR

    September 24, 2012 at 7:21 am

    well where did u get these bowls? look very nice

    Reply
    • Nagalakshmi V

      September 24, 2012 at 7:55 am

      this bowl is from fabindia!
      🙂

      Reply
  25. Sharmilee! :)

    September 24, 2012 at 3:07 pm

    Nice combo and lovely pics!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022