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Methi Sambar Recipe - Vendhaya Keerai Sambar Recipe
A healthy and delicious South Indian sambar made with fenugreek leaves or methi.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
South Indian
Keyword:
authentic, Methi Recipes, sambar varieties
Servings:
4
Author:
Hari Chandana Ponnaluri
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
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.