Methi Leaves (Vendhaya Keerai) Sambar
Vendhaya Keerai Sambar : Methi leaves cooked in toor dal
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 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
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.