Methi Sambar (Vendhaya Keerai Sambar)

Recipe Card  for making Methi Sambar

Pin Recipe

Methi Sambar | Vendhaya Keerai Sambar

Course: Kuzhambu, Main Course

Cuisine: Indian, Tamil Nadu

Equipments Needed

• Pressure Cooker

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 5 people

Calories: 141kcal

Author: Sowmya Venkatachalam

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 tsp Turmeric Powder
• ½ cup Toor Dal (Pigeon pea)
• 1.5 tsp Salt (adjust to your taste)

For Grinding

• 8 numbers Red Chili (adjust to your spice level)
• 3 tsp Coriander seeds
• 3 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 2 tbsp Grated Coconut
• 3 Shallots / Baby Onions
• 2 tsp Oil

For Seasoning

• 1 tsp Mustard seeds
• 1 fistful Curry leaves
• 1 tsp 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

1. 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
2. We can skip the entire grinding process and instead, add 1 tablespoon Sambar powder.
3. 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.

Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!

Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!