Vendhaya Keerai Sambar | Methi Sambar
Traditional Tamil Nadu Style Healthy Vendhaya Keerai Sambar Recipe | Methi Sambar
Vendhaya Keerai Sambar, or Methi Leaves Sambar, is a tasty and healthy South Indian dish made with fresh fenugreek leaves (methi). Sambar is a popular lentil-based stew cooked with tamarind, sambar powder and vegetables. When methi leaves are added, it gives the sambar a unique flavor and boosts its nutritional value. This dish is not only delicious but also easy to prepare, making it a great choice for everyday meals.
Methi leaves have a slightly bitter taste but are packed with vitamins, minerals, and antioxidants. They are known to improve digestion, boost immunity, and help control blood sugar levels. When cooked in sambar, the bitterness of the leaves reduces, blending well with the tangy and spicy flavors of the dish. Vendhaya Keerai Sambar is usually served with steamed rice, idli, dosa, or vada, making it a versatile and satisfying meal.
To make this sambar, toor dal (pigeon pea lentils) is cooked until soft, and then mixed with tempering of small onions, tamarind pulp, methi leaves and sambar powder .Simmered to desired consistency and served.
This vendhaya keerai sambar is quite versatile.You can also add any vegetables of your choice like drumsticks, potatoes, carrots, or tomatoes to make the sambar more flavourful and nutritious. Vendhaya Keerai Sambar is a great way to include greens in your diet, especially for those who may not enjoy the strong taste of methi leaves on their own.
Whether you love South Indian food or want to try something new, Vendhaya Keerai Sambar is a must-try. It’s healthy, flavorful, and pairs well with many dishes. Give this simple and delicious Methi Leaves Sambar a try for a wholesome meal!
In this blog post I’ll guide your through the step by step process of preparing this delicious vendhaya keerai sambar recipe , check out the recipe below.
Ingredients
Vendhaya keerai (fenugreek leaves)-400 gms
Toor dal-1/2 cup
Small onions -10-15 nos
Tamarind extract -1/4-1/2 cup
Turmeric powder -1/4 tsp
Sambar powder -2 tsps
Mustard seeds -1/2 tsp
Cumin seeds -1 tsp
Fenugreek seeds -1/4 tsp
Asafoetida -1/4 tsp
Salt to taste
Jaggery -1 tsp
Curry leaves-few
Coriander leaves -few
Oil -1 tbsp
Vendhaya Keerai Sambar Recipe Video
Method
👉Wash and pressure cook the toor dal along with turmeric powder, asafoetida and tsp of oil and required water for 6 whistles, mash the toor dal well and set aside.
👉Remove the methi leaves from the stalk, wash well and cut roughly set aside . (Note :I have used the big variety of vendhaya keerai and not the small baby ones).
👉Heat oil in a kadai add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and allow it to splutter.
👉Add small onions and asafoetida and saute well.
👉Add sambar powder sauté for few seconds.
👉Next add tamarind extract and mix well.
👉Add chopped vendhaya keerai and sauté for a minute.
👉Add cooked toor dal , salt and required water and mix everything well.
👉Simmer for 5-7 minutes until the sambar thickens to required consistency.

👉Garnish with coriander leaves and add jaggery mix well.
👉Switch off the gas and serve hot.
Preparation Time-25 minutes
Serves-4-5
Tags
sambars