Methi Leaves (Vendhaya Keerai) Sambar


Methi Leaves (Vendhaya Keerai) Sambar

Vendhaya Keerai Sambar : Methi leaves cooked in toor dal
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Tamil
Servings 3 people


  • Methi leaves A small bunch, Uluva ela
  • 1/2 cup Red gram 160 ml cup, Thuvaraparippu
  • 1 no Tomato medium
  • 1 no Onion 1/2 long pieces and 1/2 small pieces, medium
  • 2 nos Red chillies Kollamulaku
  • Chilli powder As reqd
  • Salt As reqd
  • 1 spoon Cumin seeds Jeerakam
  • 1/4 spoon Tamarind paste Puli
  • Asafoetida A pinch, Kaayam

For seasoning:-


  • Cook toor dal well with little turmeric, few drops of gingelly oil, tomato, cumin seeds and red chillies.
  • Do the seasoning in a seperate pan, add the onions and fry well.
  • Add the methi leaves and fry for 2 mins.
  • Transfer this into toor dal mixture and sprinkle asafoetida.
  • Check for spiciness and adjust with chilli powder and add salt.
  • After 5 mins, add tamarind paste and allow the mixture to boil till the methi leaves get cooked.
  • :- Tasty Vendhaya Keerai ready! You can have this with idly/dosa or rice.
Tried this recipe?Let us know how it was!

Response (1)
  1. S
    Selvi July 30, 2007

    Thanks Priya! It was really wonderful.

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