Vendayakeerai | Methi leaves , i generally add in pulaos and theplas, but for the first time i made sambar with vendayakeerai. It turned pretty well, and i personally loved it very much. In my in laws place though they used to make it regular , i somehow like the keerai kootu without tamarind. When i saw a bunch of fresh Methi leaves in the market i grabbed bunches and made many dishes with methi including the Methi pulao and Methi thepla. So today let me share the recipe of how to make Vendayakeerai Sambar. This is a no onion no garlic recipe. 
INGREDIENTS: {SERVES 3}
| METHI LEAVES | VENGAYA KEERAI | 1 CUP(loosely packed) |
| SAMBAR POWDER | 2 TSP |
| TOMATO | 1 (SMALL) |
| TURMERIC POWDER | 1/4 TSP |
| TAMARIND EXTRACT | 1CUP |
| SALT | AS NEEDED |
| TOOR DAL | 1/2 CUP |
| MUSTARD SEEDS | 1/4 TSP |
| RED CHILLI | 1 |
| ASAFOETIDA | A PINCH |
| OIL | 1 TSP |
METHOD:
- Pressure Cook the toor dal with enough water and little turmeric powder.
- Heat a pan, add the mustard seeds and red chilli.
- Chop the tomatoes finely and add to this and saute it for a while.
- Wash and chop the methi leaves and addsaute for a minute.
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- Add the tamarind water( soak a small gooseberry size of tamarind in hot water and take extract)
- When it starts boiling add sambar powder, turmeric powder, asafoetida and salt.
- Let this boil in a low flame for 5-7 minutes.
- when the raw smell of the sambar powder goes off add the cooked toor dal and mix well.
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- Let it boil and add water to get the right consistency.
- Serve hot with rice and any curry of your choice.
Note:
- Adding tomato enhances the flavor and do not skip this.
- Do not chop the methi leaves before hand , else it will give a bitter taste.
- If you get the Tiny small methi leaves in your place just wash it nicely and cut down the root part and add it to the sambar in the last and cover it with a lid. It will cook in that heat. No need to cut too. My mom makes like this.
sambar looks simply incredible..nice clicks
Yummy ! love to taste with Potato fry !
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Lovely sambar, must try.. i make with other keerai varieties only..
love methi flavour in anything..looks delicious..
Lovely sambar
last shot is pretty 🙂 when i am running out of time 🙂 i prepare this sambhar in easy version !
very very inviting sambar and nice clicks too.
wow healthy yummy sambar,luks delicious…
Love this healthy and comforting sambar,my all time favourite.
Love methi ! This sambhar is a must try for me!
Never prepared sambar using it. We only prepare kootu using this green. Looks good.
Such flavourful and yummy sambar no one can say to it
inviting and a lovely treat
looks yummy..
healthy and flavorful sambhar,I do make it the same way…
i love methi now i can use that in sambhar, love it.
this aroma of fresh methi leaves take the taste to a different level. loely sambar
I cook directly in the pressure cooker jeyashri! !! So much healthy n tasty sambhar!!!!
Very flavorful sambar…love this one..
Jey! i m very apprehensive about making anything but theplas with vendaya keerai. I guess i m saturated now and good bye to that apprehension. I m making this in some time now. Looks that good!!
Very healthy sambar…
Come participate and win healthy Hudson canola oil hampers
This is my husbands fav , i dont make it that often but ur pics are tempting me to make some:)
This is my husbands fav , i dont make it that often but ur pics are tempting me to make some:)
Wow Sambar looks so tempting !! And Lovely pics..
Looks Yum
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nicely done …looks so yum and love the pics
tempting and inviting
looks so awesome,nice tempting clicks.
Lovely and healthy bowl of sambar..
Tried out the recipe..It came out excellent thanks for posting it….love the tangibles nd a great way to include methi leaves during summer as it is a cooling agent.
jeyashree
its perfect will try it .thanks.