Vendhaya Keerai Sambar | Methi Sambar
Learn how to make Vendhaya Keerai Sambar recipe with step by step pictures. Easy Methi Sambar goes really well with hot rice or roti.
Equipment
- Pressure Cooker
- Thick Bottomed Kadai/Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Sambar -
- ½ cup Toor Dal
- 1 cup Methi Leaves
- 1 Large Onion Finely Chopped
- 2 Medium Tomatoes Finely Chopped
- ½ teaspoon Turmeric Powder
- 1 tablespoon Sambar Powder recipe in notes below
- 1 teaspoon Tamarind Paste juice extracted from small lemon sized ball of tamarind
- Salt as needed
- Water as needed
- Few Fresh Coriander Leaves with Stalks
For Tempering –
- 2 teaspoon Ghee/Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- 1 Dry Red Chilli
Instructions
- Pressure cook ½ cup toor dal with enough water for 3-4 whistles. Let the pressure drop naturally and then, mash the dal. Set aside.
- In a thick bottomed pan, heat 2 teaspoon Oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and ¼ teaspoon asafoetida. As they splutter, add dry red chilli cut in two.
- Add 1 Large Onion finely chopped along with 2 Medium Tomatoes finely chopped. Cook until the onions & tomatoes are soft on low flame.
- Add 1 cup Finely Chopped Methi Leaves. Cook on low flame for 3-4 mins.
- Now add ½ teaspoon turmeric powder, 1 tablespoon Sambar Powder. Cook for a couple of mins.
- Add ½ cup water and as it comes to a boil, add 1 teaspoon tamarind paste.
- Let it boil for a few mins.
- Next add the cooked toor dal. Mix well. Add 1 cup to 1.5 cups of water as needed.
- Now add salt as needed.
- Bring the sambar to a slow boil and continue cooking for 7-8 mins until it is frothy. Remove from heat.
- Serve hot with hot rice and a dollop of ghee on top, potato fry and sago papad on the side.
Notes
- Here is the recipe for homemade sambar powder.
- Adjust the amount of water as per the thickness preferred. It can also be made like dal.
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