Vendhaya Keerai/Methi leaves/Fenugreek Leaves Sambar

Today's recipe is a healthy and flavorful sambar with fenugreek leaves,tastes delicious with steaming white rice.
My mom makes sambar with spinach and here we don't get all the varieties of greens,I make it with the methi leaves.Lets get into the recipe...................................

Ingredients

Ingredient	Quantity
Vendhaya keerai/methi leaves	11/2cups(loosely packed)
Toor dhal/tuvaram paruppu	1/3cup
Sambar Powder	11/4tsp
Turmeric powder/manjal podi	1/4tsp
Onion(chopped)	1(medium size)
Tomato(chopped)	1(medium size)
Green chilly(slit lengthwise)	2-3
Tamarind/puli	small gooseberry size
Curry leaves/karivepillai	5 leaves
Salt	to taste
Oil	2tsp

For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tsp
Cumin seeds/jeeragam	1/4tsp
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

Method

Pressure cook the dhal with enough water for 3 -4 whistles or till it becomes mushy.Rinse the methi leaves in water and squeeze the water.Soak the tamarind in 1/3 cup of water and take the extract,keep it aside.
Heat a pan with the oil and do the tempering,saute the onion,green chilly and curry leaves for a minute.Then follows the tomato,cook it till soft.

Now add the methi leaves and stir it till it shrinks,add the spice powders,salt.Give it a mix.

Add the cooked dhal and a cup of water.Let it boil for 3-4 minutes.

Add the tamarind water and cook it for a minute or two or till it becomes thick.Put off the fire.

Vendhaya keerai sambar is ready.

Serve it with rice,pappad and some fry.

Enjoy.............................................................................

• Here I didn't chop the methi leaves,if you want you can chop it finely.
• If you don't want to use tamarind use one more tomato but the tanginess from the tamarind makes it more tasty and delicious.

Posted in: Sambhar/Kuzhambu/Rasam