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

Akila — Tue, 11 Feb 2014 15:02:00 +0000

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.

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.

The post How to make Vendaya keerai sambar | Methi Leaves Sambar | Fenugreek Leaves Sambar | Easy Sambar Recipes | South Indian Sambar Varieties appeared first on Learning-to-cook.

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

How to make Vendhaya Keerai Sambar