Name: Methi Leaves (Vendhaya Keerai) Sambar
Prep time: 20 min
Total time: 20 min
Ingredients: 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); Mustard seeds; Black gram(Uzhunnuparippu); Curry leaves

Methi Leaves (Vendhaya Keerai) Sambar

Vendhaya Keerai Sambar : Methi leaves cooked in toor dal

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Prep Time 20 mins

Total Time 20 mins

Cuisine Tamil

Servings people

Ingredients

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:-

Instructions

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.

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Methi Leaves (Vendhaya Keerai) Sambar