Methi & Kothamali Thuvayal, Vendhaiyakeerai Kothamali Kadayal

                  This Kadayal is often prepared with Methi Leaf, Coriander Leaf, Kongura Leaf, Thumbai Keerai. Where the keerai varies but the method is same. This recipes holds Sweet, Sour and Spicy-ness which balances to get ultimate flavor to this recipe. Come lets try it today.

Ingredients :

Coriander Leaf - 1 Bunch                                                      Preparation Time : 10 Minutes
Methi Leaf - 1 Bunch                  
Onions - 1 Cup                                                                      Cooking Time : 20 Minutes
Garlic - 3 Tbsp Chopped
Red Chilly - 2                                                                        Serves : 4 People
Mustard Seeds - 1/4 Tsp
Channa Dal - 1/2 Tsp
Sesame Oil - 3 Tbsp
Tamarind extract - 3 Tbsp
Turmeric  - Pinch
Salt - 1 Tsp
Jaggery/Sugar - 1 Tsp

Methi/Kothamali Thuvayal

Method : 

Soak Tamarind in water and extract juice from it. Clean Coriander leaf and Methi leaf and wash it well. Add 1 Cup water in a pressure cooker and add both the leaves. Pressure cook for 1 whistle.
Cool the leaves well.

                          

Add the cooked leaves and grind it to smooth paste. Heat a pan with oil and add mustard seeds, channa dal. Add onions, red chilly and garlic and saute it well.

                         

Add tamarind extract, turmeric and toss it until it gets thick.

                          

Finally add the grinded paste, salt and mix it well. Allow it to get thicker. Stir it. Add jaggery.

                        

Transfer it to a serving bowl. Serve with hot rice.

Note :
You can make this thuvayal with whole coriander leaf or methi leaf.
Or you can mix both the leaves.