Sunday, February 17, 2013

Vendhaya Keerai Sambar/ Fenugreek Leaves Sambar




Fenugreek Leaves or Methi leaves are one of my favorite greens. I can’t resist a fresh bunch of methi greens. I have grown them in small pots at home a couple of times. They grow very easily and the satisfaction of using something that’s grown by you is immeasurable.
Methi can be used in a variety of dishes like chapathis, gravies, and even rice. You can check some of the recipes using fenugreek leaves Methi Thepla, Methi Malai Matar, Methi Paneer Pulao, Aloo, Paneer and Methi Parathas.

Today’s recipe is one which I learnt from my grandmother. You won’t feel any kind of bitterness which is generally attributed to these greens. A perfect accompaniment with rice and a mild stir fry of your choice. Also goes well with idly and dosa.

Want to share a funny incident that happened while clicking the pics for this recipe. I had roasted a few pappads to use in the background as this sambar tastes great with it. After roasting the them I went to set up everything for taking the pictures. When I went for the pappads, I couldn’t find them anywhere. I could see bits and pieces of pappad lying there and there. I guessed it was the work of my kids. When I went looking for them, both were sitting in one corner of the house munching the pappads with an innocent smile on their faces. Finally, had to click the pics without the papads.



Serves – 4
What you’ll need
  1. Fresh Methi Leaves – 2 cups
  2. Tuar Dal – 5 heaped tbsp
  3. Tomato – 1
  4. Tamarind – gooseberry size ball*
  5. Green Chilly – 1
  6. Sambar Powder – 2 tbsp
  7. Turmeric Powder – ¼ tsp
  8. Jaggery – 1 tsp
  9. Salt to taste
  10. Oil – 1 tsp
  11. Mustard Seeds

Method
  1. Wash dal and pressure cook it for 3 whistles. On cooling, mash and keep aside.
  2. Soak the tamarind in 1 cup of hot water and extract the juice.
  3. Wash the methi leaves well. Roughly chop the leaves. *
  4. Heat a Kadai with oil, add mustard seeds, once they splutter add the roughly chopped methi leaves.
  5. Fry till the leaves are wilted. Now add the chopped tomatoes and slit green chilly and Sambar Powder.
  6. Saute till the tomatoes turn mushy.
  7. Add the tamarind extract, and another cup of water.
  8. Add turmeric powder, salt and jiggery.
  9. Let his boil till the raw smell of the tamarind and sambar powder disappears and the sambar has slightly thickened.
  10. Now add the mashed dal, add water if required. Check seasoning. Let it simmer for few minutes.
  11. Remove from heat, serve hot with rice and any stir fry and some papads.



Note:
  1. Chop the methi leaves just before adding to the kadai, else the leaves may turn bitter.
  2. Use of tamarind depends on the kind of tamarind you use, Very old and dark colored tamarind are very sour and you require only a small quantity, new tamarind may not be and you may require a little more. Use according to your discretion.
  3. There is no need to add curry leaves or coriander leaves for this sambar.


27 comments:

Mélange said...

A very versatile sambar and nice presentation Kaveri.

Swathi Iyer said...

Healthy sambar Kaveri, cute bucket.

Rafeeda A. Raheem said...

really interesting recipe kaveri... :)

Sangeetha Nambi said...

Yummy Sambar...
http://recipe-excavator.blogspot.com

Prathima Rao said...

Inviting & delicious sambhar!!! Love the bucket.. :)
Prathima Rao
Prats Corner

Akila said...

Delicious sambar

Swasthi Blank said...

This is too good Kaveri, never thought of making sambhar with methi, looks absolutely fingerlicking, nice clicks too

Aruna Manikandan said...

healthy and delicious sambar :)

anusha praveen said...

I ve never tried sambhar with fenugreek leaves.... i guess i m inspired now... and lovely pics Kaveri

Vimitha Anand said...

Very healthy sambhar... nice clicks

rajirk said...

looks very tempting kaveri. nice picture.

Sona S said...

flavorful delicious sambar.. nice clicks and love the cute bucket :)

WeR SAHM said...

Healthy and flavorful sambar...

Priya said...

Wat a comforting,healthy and flavourful sambar, love that cute bucket.

Faseela Noushad said...

yummy sambhar...not tried sambhaer with fenugreek leaves

Sanoli Ghosh said...

Wow.........lipsmacking good sambar dear. yummy.

today's recipe:
http://sanolisrecipies.blogspot.in/2013/02/paal-kozhukattai-kollukattai-modaks-in.html

Jeyashrisuresh said...

Nice story of papad, Lovely sambar and cute presentaion. Recently i got this bucket but was worried whether it will cover into the photo, nice clicks

Hema said...

I do this sambar the same way, nice clicks..

Kalpana Sareesh said...

delicious looking sambar...

Roshni said...

What would I not give to get that right now (though I just finsihed dinner and am stuffed) ha ha... totally love this

Suja Manoj said...

Love the presentation,healthy sambar.

Maha Gadde said...

very delicious recipe n nice cliks dear..

Sangeetha Priya said...

healthy sambar, me too add methi leaves in sambar but loved ur version n bucket too...as always super clicks :-)

Latha Madhusudhan said...

My fav. sambar, we too make the same way

Vidhya said...

I have never had methi sambar though I am big fan of methi.Will make this soon.

divya said...

Looks perfect and yum ..drooling here

Ramani said...

Mendhiya keerai samabara odane sappadanum nu thonaradhu. Photo athara nanna irukku. Sambarum pramadhama irukkum. Vechu pakkaren !

RAMANI

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