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!
Recipe Card for making Methi Sambar
Methi Sambar | Vendhaya Keerai Sambar
Equipments Needed
- Pressure Cooker
Servings: 5 people
Calories: 141kcal
Sambar with fresh methi leaves (Vendhaya Keerai) is very tasty. The slight bitter taste from methi leaves enhances the taste and the freshness from methi leaves enhances the flavor. I often make the sambar using Methi Leaves as its healthy as well as tasty.
Print Recipe
Ingredients
- 1 cup Methi Leaves 1 cup - 250 ml
- 1 lemon size Tamarind
- 10 numbers Shallots / Baby Onions
- ¼ teaspoon Turmeric Powder
- ½ cup Toor Dal (Pigeon pea)
- 1.5 teaspoon Salt (adjust to your taste)
For Grinding
- 8 numbers Red Chili (adjust to your spice level)
- 3 teaspoon Coriander seeds
- 3 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tablespoon Grated Coconut
- 3 Shallots / Baby Onions
- 2 teaspoon Oil
For Seasoning
- 1 teaspoon Mustard seeds
- 1 fistful Curry leaves
- 1 teaspoon Oil
Instructions
- Pressure cook Thur dal and mash it once cooked and keep it aside.
- Soak tamarind in water for 5 minutes and extract the juice.
- 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
- 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
- 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.
- 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.
- Then, add the mashed dal and stir well. Then add the ground paste and give a good stir.
- Stir well and allow the mixture to boil in medium flame for 2-3 minutes and switch off the flame
- Now the Methi sambar is ready to serve with white rice.
Notes
- Normally for keerai Sambar, we add tamarind less than we add for regular Sambar. But for methi sambar we need to add tamarind same as we add for sambar other wise the sambar tastes bitter
- We can skip the entire grinding process and instead, add 1 tablespoon Sambar powder.
- Generally we don't add curry leaves or coriander leaves for methi sambar. We just want the full flavor of methi to dominate that's why we don't add curry leaves or coriander leaves
Nutritional Info
Nutrition Facts
Methi Sambar | Vendhaya Keerai Sambar
Amount Per Serving (1 cup)
Calories 141
Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Sodium 17.2mg1%
Potassium 425.8mg12%
Carbohydrates 21.7g7%
Fiber 4.7g20%
Protein 7.8g16%
Vitamin A 11370IU227%
Vitamin C 18mg22%
Calcium 612mg61%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step picture:
- Pressure cook Thur dal and mash it once cooked and keep it aside.
- Soak tamarind in water for 5 minutes and extract the juice.
- 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
- 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
- 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.
- 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.
- Then, add the mashed dal and stir well. Then add the ground paste and give a good stir.
- Stir well and allow the mixture to boil in medium flame for 2-3 minutes and switch off the flame
- Now the Methi sambar is ready to serve with white rice.
