Vendhaya Keerai Sambar
Fenugreek (methi) leaves sambar with freshly ground masala
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.