Tuesday, February 11, 2014

How to make Vendaya keerai sambar | Methi Leaves Sambar | Fenugreek Leaves Sambar | Easy Sambar Recipes | South Indian Sambar Varieties



methi leaves sambar

Venthaya Keerai Sambar or Fenugreek leaves sambar or methi leaves Sambar is one of the sambar which I love most. I rarely get these leaves in the near by market. So When I saw these leaves, I bought immediately without any thought. Lets see how to prepare Vendaya keerai sambar. You can also check the Mangai Murungai Kathiri Sambar.

You can prepare the below side dishes for this sambar
Beans paruppu Usili
Carrot and Beans Poriyal (HSB style)
Kovakkai Varuval
Pavakkai Poriyal


How to make Vendhaya Keerai Sambar

Preparation time: 10 min | Cook Time: 15 min | Serves: 4
Recipe Category: Main Dish | Recipe Cuisine: South Indian

Ingredients

I. To make Sambar Powder
Bengal gram / chana dal - 1 tsp
Black gram / Urud dal - 1.5 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Coriander seeds - 1 tsp
Dry red chili - 2 ( can adjust according to your spice level )
Black pepper - 1/4 tsp

II. To Prepare Sambar
Fresh fenugreek leaves - 1/2 bunch ( 1 cup )
Shallots / small onion - 1/2 cup ( around 7 to 8 ) or 1 big onion 
Tomato - 1
Tamarind - Small gooseberry size
Toor dal - 1/2 cup
Mustard seeds - a pinch
Urud dal - 1/4 tsp
Turmeric powder - 3 pinch 
Asafoetida - 1/5 tsp
Oil - 2 tbsp
Salt - as per taste
Water - as needed

Method

1. Take the ingredients given under 1. Dry fry them till nice aroma comes or until the lentils becomes light brown colour.

2. Transfer the content to the food processor and grind to a coarse powder.
                                                             
   
3. Soak tamarind in hot water for 10 min. Cook the Toor dal with 1 cup water in pressure cooker and keep it ready. Wash the leaves, chop them slightly and keep ready. 
4. Add the oil to the vessel and when hot add the mustard seeds. When splutters add Urud dal. Add the onion and tomato and sauté them nicely. When tomato becomes mushy, add the leaves and sauté them.
5. After 5 min, add the required salt and sambar powder. Mix them well. Add the tamarind water and cook for another 2 min.
6. Mash the toor dal and add it. Add required quantity of water. ( around 3 cups ) and allow to cook till leaves becomes tender or cooked nicely.

7. Serve the healthy venthaya keerai sambar with Rice.


venthaya keerai sambar


Healthy and Tasty Vendhaya Keerai Sambar is ready to be served

Notes:
1. The chillies which I used in the sambar powder is enough for our spice level. You can increase or decrease it. If not you can add it while sauteing the onion also.
2. Do not use more tamarind quantity, as it may spoil the taste of the sambar. Also if you use tangy tomatoes, you can reduce its quantity.


10 lovely comments:

Shama Nagarajan

tasty sambar...

Navaneetham Krishnan

I'm loving it. You have made me hungry and now I have to go and look for food.

sundari

Looking delicious. Must be tasty..

Chitra Ganapathy

I too make the same way. Loved ur clicks :)Its so nice !

Veena Theagarajan

delicious and healthy

sangeetha pn

healthy sambar!

nandoos Kitchen

delicious, healthy sambar.

nandoos Kitchen

delicious, healthy sambar. Love it.

Manjula Bharath

Very flavorful and delicious sambhar :) make me hungry , I wud love to have them with steamed rice and papad :)

divya

mind blowing clicks.. looks too yummy:)

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