Vendhaya Keerai Masala Morkuzhambu Recipe
Indulge in the flavors of South India with this delectable Vendhaya Keerai Masala Morkuzhambu - a vegan curry starring fenugreek leaves, veggies & a creamy coconut.
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Cooking tools:
- Blender
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Pot
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Serving bowl
Ingredients
- 2 cups Fenugreek Leaves (chopped)
- 2 Potatoes (large)
- 2 to 4 Brinjals (small)
- 3 to 4 Green Chillies (slit)
- 3 to 4 Garlic (minced)
- 1 Onion (large, sliced)
- 2 cups Butter Milk
- 1/2 to 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- Coconut - 6 tblsp (grated)
- Poppy Seeds - 2 tsp
- Oil or Ghee - 3 tblsp
- Cloves - 2
- Cardamom - 2
- Cinnamon - 1/2 inch piece
- Bay Leaf - 1
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