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Vendhaya Keerai Sambar | Methi Leaves Sambar


Fenugreek / methi leaves are widely used in Indian cuisine and are well known for their innumerable health benefits. They are rich in vitamins, minerals and fiber, helps in reducing cholesterol, heart diseases and diabetes and relieves indigestion, heartburn and chronic cough. There are many more health and beauty benefits by including these leaves in our meals.

Vendhya keerai sambar is one of my favorite recipes using this healthy greens. This sambar is very delicious and the freshly ground masala adds in lots of flavor. Serve the sambar with rice and any thoran/poriyal. I made carrot beans thoran which pairs well this sambar. It goes well with idli and dosa too.

VENDHAYA KEERAI SAMBAR RECIPE

{ Fenugreek (methi) leaves sambar with freshly ground masala }
Serves 3


Ingredients:

⅓ cup toor dal / yellow pigeon peas
1 cup vendhaya keerai / methi leaves, packed
10-12 shallots / chinna vengayam
1 medium tomato, chopped
½ tbsp tamarind paste / gooseberry-sized tamarind
¼ tsp turmeric powder
Salt to taste

To roast and grind:
1 tsp oil
3-4 dry red chillies
1 tbsp coriander seeds
1 tsp chana dal / kadalai paruppu
2 tbsp grated coconut

For the tempering:
2 tsp oil
1 tsp mustard seeds
2 dry red chillies
Pinch of asafoetida / hing
Few curry leaves

Method:

1. Wash and pressure cook the dal with 1 cup water and a pinch of turmeric powder. Mash well and set aside. Wash well the methi leaves and set aside in a colander to drain.

2. In a small pan, heat oil and add red chillies, coriander seeds and chana dal. Fry till it turns golden. Add coconut and fry for a minute. Cool and grind to a smooth paste.

3. Soak the tamarind in 1 cup warm water and extract the tamarind juice. If using tamarind paste, dissolve in 1 cup warm water.

4.  Heat oil and add mustard seeds. When it crackles, add asafoetida, red chillies and curry leaves. Add shallots and fry for 3-4 minutes. Then add tomato and fry for 2-3 minutes or until soft.

5. Add the keerai / methi leaves and saute until they just wilt. Add tamarind water, turmeric powder and salt. Bring to boil and boil until raw smell of tamarind goes.

6. Add the ground paste and mix well. Boil for few more minutes. Then add cooked dal and water as needed. Boil for another 4-5 minutes.

Notes and Tips
  • Methi leaves turn more bitter after chopping. I pluck only the leaves while cleaning, so no need to chop them.
  • Adjust red chillies according to your spice preference. The amount specified in the recipe makes a mildly spiced sambar.

20 comments:

  1. Beautiful clicks Sona and keerai sambar is my absolute favorite and comfort food.

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  2. Love methi any time, this Looks delicious.

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  3. Nice lunch to have steaming hot. Sambar looks yummm .

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  4. flavorful sambar,yumm

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  5. Such a tempting spread! Delicious!

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  6. Very well presented ..The Sambhar looks too delish..

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  7. healthy n delicious sambar

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  8. Tempting sambhar....... Love the methi flavor!!

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  9. Beautiful clicks. methi sambar sounds delicious and very healthy.

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  10. Flavorful and healthy sambar.... looks delicious.. superb pics dear..

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  11. My favourite.. Sambar anyday for me .. never get tired of it :)

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  12. lovely sambar and lovely clicks..

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  13. Nice inviting clicks. methi sambar looks delicious and healthy..

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  14. Beautiful clicks. Very flavorful and healthy sambar.. complete platter looks delicious and inviting.

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  15. delicious preparation dear

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  16. tasty and comforting sambar.. what a tempting clicks

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  17. Very flavourful and delicious sambar, can have it happily anytime.

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  18. very delicious sambar, would love to have some :)

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  19. this is my all time favorite

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