Methi Leaves Sambar | Vendhaya Keerai Sambar | Keerai Sambar

Vendhaya Keerai Sambar
Vendhaya Keerai Sambar
Vendhaya Keera / Fenugreek leaves Sambar is a staple in our home. I love the unique flavour of methi leaves in sambar, I usually reduce the amount of spices and tamarind in this sambar to have that flavour of methi doing the dominance. This methi sambar can be had with white rice, a great way if you want to include green leaves to your diet. That said you can almost use any greens and follow the same recipe for your greens sambar. I make sambar with palak/ spinach leaves, drumstick leaves and so on. 

Fenugreek is well known for its benefits to control diabetics and cholestrol. Fenugreek leaves are said to aid digestion, heart health, hernia, breast feeding, cure acid reflex (heartburn), skin health and so on. Add these leaves to your diet and enjoy the goodness of them.



Keerai Sambar
Keerai Sambar


Methi Leaves | Vendhaya Keerai
Methi Leaves | Vendhaya Keerai
METHI LEAVES SAMBAR | VENDHAYA KEERAI SAMBAR RECIPE

Recipe Source - Own

Prep time - 10 mins
Cook time - 15 mins
Serves - 3-4 generously
Serving suggestion - White rice, poriyal/stirfry and appalam

Ingredients


To cook dal -

Toor Dal - 1/4 cup

Water - 1 and 1/2 cup
Turmeric powder - 1/3 tsp
Asefotedia/ Hing - 1 generous pinch

Oil - 2 tsp
Mustard seeds - 1 tsp
Cumin/ Jeera - 1 tsp
Curry leaves - 1 spring (8-10 leaves)
Green chilli - 3 nos
Onion - 1 medium finely chopped
Tomato - 1 medium finely chopped
Fenugreek/ Vendhaya leaves - 1/4 bunch
Sambar pwoder - 3 tsp
Red chilli powder - 1/3 tsp
Tamarind paste - 1 tsp
Corriander leaves - 1 tbsp finely chopped to garnish
Salt - to taste

Method


1. Pressure cook dal for 4 whistles until fully cooked. Switch off and let the pressure gradually settle. Open the lid and using a wooden ladle mash the dal 3-4 times.

2. In a wide pan heat oil, add the mustard seeds, let it splutter, now add the cumin/jeera and once it sizzles add the green chilli, onions and sauté for 2 minutes. 
3. Now add tomato and salt cook for 2 minutes until mushy.
4. Add in the chopped methi leaves and cook in medium flame covered for 2 minutes until the leaves wilt.
5. Add the cooked dal, spices and tamarind paste. Cook in medium for 5 minutes.
6. Check for spice level and switch off. Garnish with corriander leaves and serve with piping hot rice with a tsp of ghee.


Methi Leaves Sambar
Methi Leaves Sambar
Cooks Wisdom

Tip 1 

1. I usually stir fry the greens and mix in the dal. That way the greens hold their lovely colour.

Tip 2

2. You can use regular homemade or store bought sambar powder.

Tip 3

3. When I add greens I love to make the sambar thick instead of thin, adjust according to your taste and preference.

Tip 4

4. You can go ahead and add veggies too but I love to make it minimalistic with just the greens.

LEARN HOW TO MAKE SOUTH INDIAN RECIPES

SAMBAR
RASAM
KOOTU
MEDHU VADAI
SAMBAR VADAI
VADAKARI
THAYIR VADAI
IDLY DOSA
ADAI DOSA
RAVA IDLY
PARUPPU RASAM

BRINJAL KARA KUZHAMBHU

13 comments:

  1. U are tempting me with yummy and thick sambar and the list in the end rasam vadai kootu kara kuzhambu is killing me..let me go and eat something to stop my craving.

    ReplyDelete
    Replies
    1. Meena :-) come home will treat you with a South Indian feast.

      Delete
  2. super think and healthy sambar

    ReplyDelete
  3. looks very tempting...loving the clicks too...

    ReplyDelete
  4. Tasty and yummy looking sambar,the clicks are very much attractive and wonderful..

    ReplyDelete
  5. one of my fav sambar's. I make it a bit more thinner! Love the pic with the methi leaves!

    ReplyDelete
  6. i love to eat methi as it is, never cooked with it... this sambar is calling my name... gotta make this for lunch sometime...

    ReplyDelete
  7. wow ..tempting sambar...love your clicks and presentation...awesome!!!

    ReplyDelete
  8. Hi Priya! Thanks a ton for sharing so much about Methi. Bought extra fresh methi & already prepared methi rotis. Gonna try methi sambar as per ur tips. Please let me know if I can add other leaves ( say few radish leaves) in Methi sambar. Will it taste good or not?Thanks again.

    ReplyDelete
  9. Hi Priya! Thanks for ton for sharing ideas on Methi. Bought extra fresh methi & already tasted great in Rotis. Gonna try Methi sambar as per ur tips. Please let me know if I can add other leaves ( say few radish leaves) to methi sambar. Will it taste good or not. Thanks again:-)

    ReplyDelete
    Replies
    1. Hi Zubeidha,

      Thanks so much for writing to me :) both Methi leaves and Radish leaves have a little bitter taste so it must go together but add less of both so that the flavours do not over power to much. :) Do let me know how it turns out.

      Love
      Priya

      Delete

Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com

Love,
Priya Ranjit

Related Posts Plugin for WordPress, Blogger...