A tasty and healthy sambar made with fresh fenugreek leaves
Vendhaya keerai sambar / Fenugreek leaves sambar
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Vendhaya Keerai Sambar / Fenugreek leaves Sambar
Category
Sambar
Cuisine
South Indian Meals
Servings
4-5
A tasty and healthy sambar made with fresh Fenugreek leaves
Ingredients
- Tamarind - small lemon sized
- Rock salt - to taste
- Toor dal - 3/4 cup - pressure cook with some turmeric and set aside.
- I usually soak the dal for 2 hours before cooking. I don’t like it if the dal turns too mushy, it becomes lumpy. Once you soak, and you pressure cook it for 3 whistles, it cooks to the perfect texture.
- Jaggery - 1/2 tsp or a small piece.
-
@mylaporekitchens sambar podi ( any flavour, I have used the Tanjore one) - 4 tbsp
- Coconut oil
-
Mustard seeds
-
Fenugreek seeds
- Red chillies
- Asafoetida
Directions
- Soak tamarind and requisite rock salt in water. Boil this for a few minutes and allow to cool. Once cool, squeeze and extract tamarind. Add more to water to extract the tamarind completely.
- Add the tamarind extract to a pot. Add 4 tbsp of sambar powder. Let this boil on medium heat. Add the jaggery.
- In a pan, add coconut oil. Temper with mustard seeds, a pinch of methi seeds, 3 broken red chillies and asafoetida. Add the washed and chopped methi leaves to this and sauté. Once it’s reduced ( just a couple of minutes) add the sautéed leaves to the boiling sambar.
- After the raw smell goes ( 15-20 minutes), add the cooker toor tal, mix well and boil for a few more minutes, until it all comes together.
- Switch off and serve with hot rice, and some crispy vadams!
Recipe Note
You can use methi bunches with big leaves or the small micro green type bunches as well. If you are using the small microgreen type bunch, use about 5 of those. If big, use about 1.5 or 2.