Vendhaya Keerai Sambar / Fenugreek leaves Sambar
4-5
South Indian Meals
Sambar
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!