Methi Sambar (Vendhaya Keerai Sambar)

Methi Sambar is one of the frequently made dish in my home. My kids show aversion to normal spinach, but when I make dishes using Methi leaves, they love it. The tender & greenish Methi always attract me and I frequently make Vendaya Keerai Thuvaran or this Methi Sambar or Methi dal.  Fenugreek leaves are very healthy greens to be included in our routine diet. Its very simple to even grow these leaves in our Patio or garden. We just need a deep tray with good composite. Wet the composite and sprinkle the fenugreek seeds. Add a cup of water daily and keep the tray in the place where you get good sun light. Slowly you can see small green leaves coming out of the sand and within 2 weeks, you would have fresh methi leaves. Try this Organic Methi Sambar and share your comments!
Methi Sambar (Vendhaya Keerai Sambar)
Methi Sambar (Vendhaya Keerai Sambar)

Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins
Recipe CategoryMain
Recipe CuisineSouth Indian

Methi Sambar (Vendhaya Keerai Sambar)
Methi Sambar (Vendhaya Keerai Sambar)


Tamarind1 lemon size
Methi Leaves1 Cup
Baby Onions1 Cup
SaltTo Taste
Turmerica pinch
Thur dal1/2 Cup

For Grinding:
Red chillies8
Coriander Seeds3 teaspoon
Channa dal3 teaspoon
Grated Coconut2 tablespoon
Pearl Onions3
Oil2 teaspoon

For Seasoning:

Mustard Seeds1 teaspoon
Curry Leavesfew
Oil1 teaspoon

Methi Sambar (Vendhaya Keerai Sambar)
Methi Sambar (Vendhaya Keerai Sambar)

  1. Pressure cook Thur dal and mash it once cooked and keep it aside. 

  2. Soak tamarind in water for 5 minutes and extract the juice.

  3. Heat oil in the pan, add red chillies, coriander seeds and channa dal and fry till the dal turns golden brown colour. Take the fried grinding ingredients along with grated coconut and 2-3 pearl onions 

  4. Grind them all to a nice paste and set it aside.  Pluck and wash the methi leaves and chop them roughly and set it aside

  5. Heat the oil in the pan, and when the oil is hot add the mustard seeds. When the mustard seeds  starts to sputter, add curry leaves and fry for a second. Add the baby onions and fry for 2 minutes, add little water and cook the onions for couple of minutes. 

  6. When the onions are half-cooked, add methi leaves and mix well. Sprinkle some water and allow the methi and onion to cook completely. (Approximately 7-8 minutes in low to medium flame). Once its cooked, add the tamarind extract, turmeric and salt and let the mixture boils till the raw smell of the tamarind goes off.

  7.  Then, add the mashed dal and stir well. Then add the ground paste and give a good stir.

  8. Stir well and allow the mixture to boil in medium flame for 2-3 minutes and switch off the flame

  9. Now the Methi sambar is ready to serve with white rice.
  10. Methi Sambar (Vendhaya Keerai Sambar)
    Methi Sambar (Vendhaya Keerai Sambar)

Post a Comment

sambar looks so delicious..will try this soon. thanks for the recipe!!

Hello mami,
Can u pls tell me the receipe of arisi upma?

Thank you.


wow..awesome recipe


Hello Mami, can we make this sambar without adding onion or is there any substitute? Please let me know.


Yes you can make this sambar without onions also, pls add some hing instead of onion for good fragrance.

Very very tasty. Thanks for sharing.

Madam, What can I substitute instead of coriander seeds? How will it taste with the regular store brought sambhar powder?

I and my mom tried tis recepie it was so wonderful.its a time saving dish too..keep posting more..

i want recipe for morkazhi. can u please send it across... the one whihc is prepared with rice powder ( snack item)

Hello mammi, I tried ur methi sambar. It was superb.keep on posting..thanks

Thanks a lot foe sharing such tasty recipes...!

Superb recipe. I have made it before but adding the shallots while grinding the paste is a good tip. The sambar turned out amazing!



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