Vendhaya keerai sambar | Fenugreek Leaves toor dal sambar | Methi toovar dal curry


Vendhaya keerai sambar


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Sambar, Gravy, kulambu, curry, masala.

Ingredients

  • Vendhaya keerai [Fenugreek Leaves] – 1 bunch
  • Toor dal – ½ cup
  • Tamarind extract – 1 tbsp
  • Green chilli – 1
  • Dry red chilli - 1
  • Sambar Onion – 10
  • Tomato – 1 [chopped]
  • Garlic – 2 cloves [mashed]
  • Curry leaves – 1 spring
  • Mustard seed – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tbsp
  • Jaggery – ½ tbsp [grated]
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp

For roasting and grinding ingredients

  • Fenugreek – ½ tbsp [roast & grind separately]
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Coriander seeds-1/2 tbsp
  • Cumin seeds – ½ tbsp
  • Dry roast and grind to fine powder

Method

  • Pluck and wash vendhaya keerai. Chop roughly.
  • Boil toor dal with turmeric powder in cooker for 3 whistles.
  • Heat pan with oil put mustard seeds, Bengal gram, urad dal and onion sauté till golden brown.
  • Add garlic, fenugreek powder and asafetida sauté gently. Then add dry red chilli, green chilli , curry leaves and tomato sauté till soft.
  • Add vendhaya keerai, turmeric powder and red chilli powder mix well & cook till soft.
  • Add tamarind extract sauté till raw smell out
  • Add boiled toor dal & freshly ground powder cook till bubbles come out. Once boiled well add jaggery and salt mix well then cut off heat & serve hot with rice.

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