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Friday, December 27, 2013

Vendhaya Keerai Sambar | Fenugreek leaves Sambar

Vendhaya Keerai Sambar
Fenugreek leaves are rich source of iron. It helps in curing anemia. Dried fenugreek leaves known as Kasoori Methi is used in lot of Indian gravies. Fenugreek is also rich in fibers and essential proteins. Fenugreek leaves are known as Vendhaya Keerai in Tamil, Menthi koora in Telugu and Methi in Hindi. Freshly ground sambar powder is used in the preparation of this Vendhaya Keerai Sambar. Please check below for step by step instructions and pictures for preparing South Indian Fenugreek Leaves Sambar | Vendhaya Keerai Sambar.



Preparation Time: 10 mins
Cook Time: 30 mins
Yields: 3 Servings

Ingredients:
Table 1 : Sambar Powder
To dry roast and grind
Coriander seeds | Dhaniya2 tsp
Chana dal | Kadalai paruppu1 tsp
Urad dal | Ulutham paruppu1 tsp
Cumin seeds | Seeragam1 tsp
Red Chillies2
Black Pepper1/2 tsp

Table 2 :
Oil2 tsp
Mustard1/4 tsp
Cumin seeds1/2 tsp
Curry Leaves3 to 5
Shallots chopped1/2 Cup
Garlic cloves Medium size4
Tomato Chopped1/2 Cup
Fenugreek Leaves(tightly packed)1 Cup
TamarindHalf lemon size
Toor Dal | Thuvaram paruppu1/4 Cup
Turmeric powder1/4 tsp

Instructions:

  • Dry roast all the ingredients in table 1 and allow it to cool. Grind it into coarse powder. Now Sambar powder is ready.

1 Vendhaya Keerai Sambar2 Vendhaya Keerai Sambar
  •  Wash and Soak toor dal. Pressure cook toor dal for 4 to 5 whistles along with turmeric powder.Soak tamarind in hot water. Extract tamarind juice. Discard seeds and fibers. Add it to cooked toor dal. 
3 Vendhaya Keerai Sambar 4 Vendhaya Keerai Sambar
  • Heat Oil in a pan. Add mustard and allow it to splutter. Add cumin seeds, curry leaves. Fry for a min. Add shallots and garlic cloves. Fry till onions turn translucent.
5 Vendhaya Keerai Sambar6 Vendhaya Keerai Sambar

  •  Add tomato and fry till they turn mushy. Add fenugreek leaves and fry for 2 mins. 
7 Vendhaya Keerai Sambar8 Vendhaya Keerai Sambar

  •  Add cooked toor dal, tamarind juice and sambar powder. Add 1/4 Cup water. Allow Sambar to boil and simmer for 10 mins.
9 Vendhaya Keerai Sambar10 Vendhaya Keerai Sambar
 Vendhaya Keerai Sambar | Fenugreek leaves Sambar
Vendhaya Keerai Sambar | Fenugreek leaves Sambar




Tips:
Adjust red chillies and black pepper to your taste.
Bachelors can skip dry roasting and grounding ingredients in table 1 and replace it with Store bought sambar powder.

6 comments:

  1. wow thats an super flavorful and mouthwatering sambhar :) looks super yummy and inviting dear !!

    ReplyDelete
  2. Lovely dish and as you have showed, wonderful to be paired with rice. I am still trying to search for the leaves as well as the kasuri methi.

    ReplyDelete
  3. yummm yumm sambar!! Happy New Year in advance, dear.

    ReplyDelete
  4. Sambar looks delicious :) I never tried making with methi

    ReplyDelete
  5. I like this daal a lot!! Thanks for sharing the recipe..

    ReplyDelete

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