Methi Sambar (Vendhaya Keerai Sambar)

Posted on Jul 14th, 2015

by Sowmya Venkatachalam

Categories:

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)

Preparation and Yield:

Preparation time	10 mins
Cooking Time	30 mins
Servings	4
Recipe Category	Main
Recipe Cuisine	South Indian

Methi Sambar (Vendhaya Keerai Sambar)

Ingredients:

Tamarind	1 lemon size
Methi Leaves	1 Cup
Baby Onions	1 Cup
Salt	To Taste
Turmeric	a pinch
Thur dal	1/2 Cup

For Grinding:

Red chillies	8
Coriander Seeds	3 teaspoon
Channa dal	3 teaspoon
Grated Coconut	2 tablespoon
Pearl Onions	3
Oil	2 teaspoon

For Seasoning:

Mustard Seeds	1 teaspoon
Curry Leaves	few
Oil	1 teaspoon

Methi Sambar (Vendhaya Keerai Sambar)

Method:

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.