Other methi leaves recipes
Vendhaya keerai sambar recipe
Recipe Cuisine:Indian | Recipe Category: Main course
Prep Time: 20 mins | Cook time: 30 mins | Makes: 4
Prep Time: 20 mins | Cook time: 30 mins | Makes: 4
Click here for cup measurements
Ingredients
Toor dal – 1/4 cup, heaped
Methi leaves – 2 cups, loosely packed
Shallots/ small onions – 8 or 1 small large onion
Tomato – 1 small
Tamarind – 1 tsp tightly packed
Sambar powder – 1 & 1/2 – 2 tsp
Turmeric – 1/4 tsp
Salt – As needed
Oil – 2 tsp
Mustard – 1/2 tsp
Asafoetida – 2 generous pinches
Methi leaves – 2 cups, loosely packed
Shallots/ small onions – 8 or 1 small large onion
Tomato – 1 small
Tamarind – 1 tsp tightly packed
Sambar powder – 1 & 1/2 – 2 tsp
Turmeric – 1/4 tsp
Salt – As needed
To temper
Oil – 2 tsp
Mustard – 1/2 tsp
Asafoetida – 2 generous pinches
Method
- Soak tamarind in hot water and extract juice from it with a cup of water. Separate the leaves of methi from the plant. Wash it and keep aside. Pressure cook 1/4 cup dal with a cup of water for 4-5 whistles in medium flame. Mash and keep aside.
- Heat a kadai with oil, temper with mustard, red chilli and add asafoetida followed by onion, fry for a minute. Add tomato.
- Fry until tomato turns soft. Add methi leaves.
- Just sautee until the leaves reduce in volume. Boil tamarind extract, sambar powder, turmeric, salt in a heavy bottom pot.
- Add the sauteed items to it and boil in medium flame until the methi leaves gets cooked.
- Add cooked mashed dal and mix well. Adjust water quantity if too thick and boil for 3-4 minutes or until the desired consistency reaches.
Notes
- You should add enough tamarind for this, otherwise, sambar may be bitter.
- It will be very mildly bitter when you have the methi leaves.
- I do not add curry leaves for keerai sambar.
- I tempered with methi seeds and then realised no need for methi seeds as we already are making methi leaves sambar. So skipped in the ingredients in this post.
Enjoy with steamed rice and your favorite south Indian side dish.
