Friday, 16 December 2016


Venthayakeerai puli kuzhambu is one of the delicious versions of pulikuzhambus. Moreover, it is a healthy dish enriched with iron and vitamin A. It also has considerable amount of calcium, phospohorous etc.

English name: Fenugreek Leaves. In Hindi, it is called as Methi leaves. When it is dried and packed and sold as kathuri methi leaves that are used in north Indian dishes. But, when it is used as fresh you will acquire its enormous benefits. Just sprinkle fenugreek seeds and water them in a pot. You will see the saplings within a week. You will get fresh leaves.

I am pretty sure once you taste this venthaya keerai kuzhambu, you will never miss in your diet. You will make often and reap its utmost healthy benefits.

How to make?

Its procedure is very similar to other pulikuzhambus. Extra items that are used to make this dish, venthayakeerai and masoor dal.


Fenugreek leaves two cups. Just pluck the young leaves.
Masoor dal one cup
Shredded coconut one cup
Fried gram one tablespoon
Coriander powder one tablespoon
Cumin seeds one spoon
Poppy seeds one tablespoon
Tamarind a gooseberry size
Jaggery one piece.
Asafoetida two pinches
Mustard seeds one spoon
Sesame oil two tablespoons
Garlic pods three
Pepper one spoon
Red chilies four
Curry leaves twelve
Coriander leaves one cup
Turmeric powder one spoon 
Tomato one chopped
Pearl shallots one cup


Collect the coriander powder, turmeric powder, asafoetida one pinch, tamarind, fried gram, shredded coconut, cumin seeds, pepper, Garlic pods, poppy seeds, coriander leaves and red chilies and adequate water.

Blend them into a smooth paste.

Set aside.

Wash the fenugreek leaves.

Heat the three-litre cooker with sesame oil.

Add mustard seeds and allow to pop up.

Once it starts to pop up, add shallots, curry leaves, one red chilly, asafoetida and fenugreek leaves

Add tomato and allow to turn mushy.

Add the paste and saute for a while over a low flame.

Add the salt needed.

Add adequate water.

Close the lid and put the weight.

Allow two whistles and simmer for a while.

Switch off the flame.

Set aside to cool down.

Open the lid and pour sesame oil over the gravy.

Relish it with hot steamed rice.



Corn Dosa can be prepared in no time using normal dosa batter and steamed corn kernels.
It will be loved by all, especially kids. 
Such a hot and scrumptious corn dosa with perfect texture and pale yellow color.
It pairs very well with flavorful mint chutney.


Fresh Corn kernels steamed one cup
Dosa batter fermented already three cups
Sesame oil two tablespoons
Salt to taste


Steam the corn and collect the kernels in a cup
Add adequate water and salt and kernels in a mixer and blend them into a smooth p[aste.
Transfer the smooth paste of corn kernels to the fermented dosa batter.
Mix well and check the taste of salt.
Heat a non stick tawa or dosa griddle and wipe it around with a tissue paper.
Pour a ladleful of batter on the griddle and spread in a circular motion to form a perfect round dosa.
Smear half spoon of sesame oil around the edges of dosa.
Close the dosa with a lid.
Allow to cook for a while.
Flip over it.
Wait till  the dosa become golden brown on both sides.
Repeat with the remaining batter to make six more dosas.
Serve hot with mint chutney.

You can have it with any other side dish that can combine with.

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