Edible Garden

Simple, Delicious, Everyday Recipes

You are here: Home / Andhra Recipes / Methi Leaves Yogurt Curry | Vendhaya Keerai Mor Kuzhambu Recipe

Methi Leaves Yogurt Curry | Vendhaya Keerai Mor Kuzhambu Recipe

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
0

Comments

    Leave a 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.

  5. 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

  11. 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

  19. 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

  21. '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
Open

Close