Methi Leaves (Vendhaya Keerai) Sambar
Vendhaya Keerai Sambar : Methi leaves cooked in toor dal
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:-
- Mustard seeds
- Black gram(Uzhunnuparippu)
- Curry leaves
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.
Tried this recipe?Let us know how it was!
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Thanks Priya! It was really wonderful.