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    Home » sambar » Menthi Kura Sambar Recipe – Vendhaya Keerai Sambar – Methi Sambar Recipe

    Last Updated: July 17, 2020 | First Published on: December 19, 2013 by Hari Chandana Ponnaluri

    Menthi Kura Sambar Recipe – Vendhaya Keerai Sambar – Methi Sambar Recipe

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    Vendhaya Keerai Sambar / Methi Sambar / Menthi Kura Sambar Recipe – A healthy, delicious and vegan South Indian Sambar made with lentils, fresh fenugreek leaves and spices.

    a bowlful of methi sambar or vendhaya keerai sambar.

    What is Sambar?

    Sambar is a South Indian style thick, tangy and spicy lentil based vegetable stew. Traditionally, sambar has vegetables or leafy greens along with the cooked and mashed lentils. Sambar uses a special spice mix called Sambar Powder which gives a unique and authentic flavor to the dish. This dish is very popular in Srilankan Cusine as well.

    What is Methi Sambar?

    Methi Sambar or Vendhaya Keerai Sambar is another variation of the traditional sambar. As the name suggests, this recipe needs fresh fenugreek leaves instead of vegetables.

    What are Fenugreek Leaves?

    Fenugreek leaves are popular leafy greens across India. They are also known as Menthi Kura in Telugu, Menthya Soppu in Kannada, Methi in Hindi, Vendaya Keerai in Tamil and Uluva Cheera in Malayalam. Read more about fenugreek leaves here

    If you are looking for more Methi Recipes then do check the below recipes:

    • Methi Paratha
    • Millet Methi Pulao
    • Menthi Kura Pappu
    • Methi Na Gota
    • Methi Poha
    • Corn Methi Pakora

    What do you eat with Vendhaya Keerai Sambar?

    It goes well with steamed rice, idli, idiappam and pongal.

    How long can Methi Sambar be stored?

    It can be stored up to 2 days in the refrigerator. This sambar freezes well for a couple of weeks.

    Few More Sambar Recipes on the blog:

    • Drumstick Moong Dal Sambar
    • Spinach Sambar
    • Kathirikai Sambar
    • Mango Sambar
    • Karamani Sambar
    • Mullangi Sambar
    • Thotakura Sambar

    How to Make Vendhaya Keerai Sambar Recipe below:

    Methi Sambar Recipe - Vendhaya Keerai Sambar Recipe

    Hari Chandana Ponnaluri
    A healthy and delicious South Indian sambar made with fenugreek leaves or methi.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine South Indian
    Servings 4

    Ingredients
      

    • 1 cup Fenugreek Leaves or Methi Leaves
    • ¼ cup Toor Dal
    • 1 Tomato
    • 1 Onion, large
    • 2 tsp Sambar Powder
    • 1 tbsp Grated Coconut Fresh or Dry
    • Marble sized Tamarind Ball
    • 1 to 2 tsp Jaggery
    • Red Chilli Powder as needed (optional)
    • 1 tsp Oil
    • Salt to taste

    For Seasoning

    • ½ tsp Mustard Seeds
    • ¼ tsp Cumin Seeds
    • ⅛ tsp Hing
    • 1 Dry Red Chilli
    • 2 tsp Oil
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    Instructions
     

    • Soak tamarind in water for some time. Squeeze and extract the juice from tamarind and set aside.
    • Pressure cook the rinsed toor dal with turmeric and ½ cup of water for 3 whistles or until soft.
    • Heat a teaspoon of oil in a pan and add the chopped onion and fenugreek leaves and saute for a few minutes.
    • Then add the tomatoes and water to it. Cover and cook until the tomatoes are soft.
    • Mash the cooked toor dal.
    • Add the sambar, tamarind juice, salt, red chilli powder, mashed dal, jaggery and water (adjust to desired consistency). Let it boil for a few minutes.
    • Now add the coconut and boil for 2 minutes.
    • Heat 2 tsp of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
    • Add hing and red chilli and stir for a couple of seconds.
    • Add this to the sambar and combine well.
    • Serve hot with rice.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
    26 shares

    Filed Under: sambar

    Reader Interactions

    Comments

    1. Rumana Ambrin says

      December 19, 2013 at 6:17 pm

      I can eat that sambar with hot rice.. slurrp.

      Reply
    2. aathidhya says

      December 19, 2013 at 6:30 pm

      That's perfect for this chilly winters… i m having my dinner now at office and my curry is little less for the rice.. wish u were here hari

      Reply
    3. Biny's Recipes says

      December 19, 2013 at 6:58 pm

      wow new type of sambhar…must try

      Reply
    4. Torviewtoronto says

      December 19, 2013 at 7:09 pm

      wonderfully done healthy dish happy holidays to you and family

      Reply
    5. Vineetha Sush says

      December 19, 2013 at 7:38 pm

      Lovely sambar..u have got a grt collection of sambars..will check it out 🙂

      Reply
    6. Suja Manoj says

      December 19, 2013 at 11:21 pm

      Perfect with rice,yummy sambar

      Reply
    7. Hamaree Rasoi says

      December 20, 2013 at 3:25 am

      Delicious and inviting sambar.
      Deepa

      Reply
    8. Chandrani Banerjee says

      December 20, 2013 at 6:01 am

      Very flavorful and refreshing sambar.

      Reply
    9. Laxmi Priya says

      December 20, 2013 at 8:11 am

      very different sambar.. usually make sambar with drumstick leaves..:)

      Reply
    10. Saranya Balaji says

      December 21, 2013 at 8:48 am

      new recipe to me looks so yumm..

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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