Vendhaya Keerai Sambar – Methi Sambar

Vendhaya Keerai Sambar is a very easy and simple sambar with the goodness of vendhaya keerai/methi leaves. Methi leaves are a good source of iron and fibre. I usually make Methi Paratha with it. This time wanted to make a sambar. Trust me the sambar will not taste bitter. It will be very flavourful with the magic of methi leaves. Do check my homemade Sambar Powder recipe too.

Now to the recipe..

[Preparation Time-20 mins : Cooking Time- 20 mins]

Vendhaya Keerai Sambar Ingredients:

• Vendhaya Keerai/Methi Leaves – 1 bunch
• Toor Dal – 1/4 cup
• Tamarind Paste – 1 tbsp(a big gooseberry size)
• Shallots – 15
• Sambar Powder – 1.5 tbsp
• Salt – as needed

To Temper:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tbsp
• Asafoteida – a generous pinch

Method:

• Wash and separate the leaves from the branch. Wash it thoroughly and keep it ready. Pressure cook toor dal and keep it ready. Soak tamarind and extract the juice. Heat a pan and saute the washed methi leaves until it shrinks. U will get a nice aroma. Keep that aside.

• Heat a pan with oil and temper with mustard, urad dal & asafoetida. Add shallots and saute until transparent. To this add tamarind water, sambar powder & salt. Let it boil until the raw smell goes off. Now add the cooked toor dal to it.

• Let it boil for a few minutes. Finally add the methi leaves and boil for a couple of more minutes. Switch off the flame.

Thats it! Vendhaya Keerai Sambar is ready!

Serve hot with rice and curry of your choice.

Tips:

1. U can add a dry chilly while tempering.
2. U can add a tomato and reduce the amount of tamarind accordingly.
3. I have not added any curry leaves or coriander leaves here as methi leaves does the job.
4. This Vendhaya Keerai Sambar can be had with idli/dosa as well.

– By Sundari Nathan