Venthaya keerai Tomato chutney recipe, Methi leaves chutney recipe with video and step by step pictures, a chutney recipe using methi leaves and tomato as main ingredients. We South Indians make many varieties of chutneys for idli| dosa. I have posted varieties of recipes in Jeyashri’s kitchen. Recently during Navaratri, we tasted a delicious chutney at a friend’s place and she told that her mom will make the same with vendhaya keerai too. The recipe sounded very interesting and i tried the chutney, few days later, at home. It was a super duper hit. I wanted to share the recipe with you all. Do try it at home and let me know how it turned out. The best way to make kids eat the greens. Check out my
Methi Thepla recipe
Vendhaya keerai kara kuzhambu
Methi Thepla recipe
Vendhaya keerai kara kuzhambu
Methi leaves tomato chutney
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 15 Minutes
- Serves: 4
- Author: Jeyashri
- Recipe Category: Breakfast | Dinner
- Description: Venthaya keerai Tomato chutney recipe, Methi leaves chutney recipe with video and step by step pictures, a chutney recipe using methi leaves and tomato as main ingredients.
Tomato
Methi leaves 3/4 cup – 1 cup
Chana dal 1 tblsp
Red chili 4
Tamarind a tiny piece
Oil 3 tsp
Sesame oil 2 tsp
Mustard seeds 1/4 tsp
Salt as needed
Video of how to make Methi leaves tomato chutney
Method :
- Wash the methi leaves and chop the tomatoes roughly.
- In a pan add the oil and add in the chana dal, red chili and tamarind.
- Fry in medium flame till the dal turns golden brown.
- Add in the tomatoes and cook till mushy.
- Add in the methi leaves| venthaya keerai.
- Keerai tends to cook so fast, so saute for a minute or two.
- Switch off the flame.
- Add in the salt.
- Allow this to cool completely.
- Grind in a mixie into a fine paste.
- Add water to adjust the consistency.
- Temper mustard seeds in sesame oil.
- Add it to the chutney.
- Mix well.
- Chutney ready.
- Serve with Idli| dosa or chapathi.
Notes:
- I added 3/4 cup methi leaves| venthaya keerai. But i felt 1 cup can be added too.
- Tamarind was bit more in my chutney, so just add a tiny piece.
- If you want to add coconut, you can add while grinding the methi leaves chutney.
Method with step by step pictures :
- Wash the methi leaves and chop the tomatoes roughly.
- In a pan add the oil and add in the chana dal, red chili and tamarind.
- Fry in medium flame till the dal turns golden brown.
- Add in the tomatoes and cook till mushy.
- Add in the methi leaves| venthaya keerai.
- Keerai tends to cook so fast, so saute for a minute or two.
- Switch off the flame.
- Add in the salt.
- Allow this to cool completely.
- Grind in a mixie into a fine paste.
- Add water to adjust the consistency.
- Temper mustard seeds in sesame oil.
- Add it to the chutney.
- Mix well.
- Chutney ready.
- Serve with Idli| dosa or chapathi.
Notes:
- I added 3/4 cup methi leaves| venthaya keerai. But i felt 1 cup can be added too.
- Tamarind was bit more in my chutney, so just add a tiny piece.
- If you want to add coconut, you can add while grinding the methi leaves chutney.
