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

Fenugreek (methi) leaves sambar with freshly ground masala

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Servings 3

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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

To temper

• 2 tsp oil
• 1 tsp mustard seeds
• 2 dry red chillies
• Pinch of asafoetida / hing
• Few curry leaves

Instructions

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

• 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.

Course: Side Dish

Cuisine: Indian

Keyword: Sambar Recipes