VENDAYAKEERAI SAMBAR| METHI LEAVES SAMBAR

Vendayakeerai | Methi leaves , i generally add in pulaos and theplas, but for the first time i  made sambar with vendayakeerai. It turned pretty well, and i personally loved it very much. In my in laws place though they used to make it regular , i somehow like the keerai kootu without tamarind. When i saw a bunch of fresh Methi leaves in the market i grabbed bunches and made many dishes with methi including the Methi pulao and Methi thepla. So today let me share the recipe of how to make Vendayakeerai Sambar. This is a no onion no garlic recipe.

INGREDIENTS: {SERVES 3}

METHI LEAVES | VENGAYA KEERAI	1 CUP(loosely packed)
SAMBAR POWDER	2 TSP
TOMATO	1 (SMALL)
TURMERIC POWDER	1/4 TSP
TAMARIND EXTRACT	1CUP
SALT	AS NEEDED
TOOR DAL	1/2 CUP
MUSTARD SEEDS	1/4 TSP
RED CHILLI	1
ASAFOETIDA	A PINCH
OIL	1 TSP

METHOD:

• Pressure Cook the toor dal with enough water and little turmeric powder.
• Heat a pan, add the mustard seeds and red chilli.
• Chop the tomatoes finely and add to this and saute it for a while.
• Wash and chop the methi leaves and addsaute for a minute.

• Add the tamarind water( soak a small gooseberry size of tamarind in hot water and take extract)
• When it starts boiling add sambar powder, turmeric powder, asafoetida and salt.
• Let this boil in a low flame for 5-7 minutes.
• when the raw smell of the sambar powder goes off add the cooked toor dal and mix well.

• Let it boil and add water to get the right consistency.
• Serve hot with rice and any curry of your choice.

Note:

1. Adding tomato enhances the flavor and do not skip this.
2. Do not chop the methi leaves before hand , else it will give a bitter taste.
3. If you get the Tiny small methi leaves in your place just wash it nicely and cut down the root part and add it to the sambar in the last and cover it with a lid. It will cook in that heat. No need to cut too. My mom makes like this.

 

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