Methi Leaves (Vendhaya Keerai) Sambar

by priyaA
Vendhaya Keerai Sambar : Methi leaves cooked in toor dal
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
  • Methi leaves(A small bunch, Uluva ela) -
  • Red gram(160 ml cup, Thuvaraparippu) - 1/2 cup
  • Tomato(medium) - 1 no
  • Onion(1/2 long pieces and 1/2 small pieces, medium) - 1 no
  • Red chillies(Kollamulaku) - 2 nos
  • Chilli powder(As reqd) -
  • Salt(As reqd) -
  • Cumin seeds(Jeerakam) - 1 spoon
  • Tamarind paste(Puli) - 1/4 spoon
  • Asafoetida(A pinch, Kaayam) -
For seasoning:-
Cuisine Tamil
Prep Time 20 minutes
Servings
people
Ingredients
  • Methi leaves(A small bunch, Uluva ela) -
  • Red gram(160 ml cup, Thuvaraparippu) - 1/2 cup
  • Tomato(medium) - 1 no
  • Onion(1/2 long pieces and 1/2 small pieces, medium) - 1 no
  • Red chillies(Kollamulaku) - 2 nos
  • Chilli powder(As reqd) -
  • Salt(As reqd) -
  • Cumin seeds(Jeerakam) - 1 spoon
  • Tamarind paste(Puli) - 1/4 spoon
  • Asafoetida(A pinch, Kaayam) -
For seasoning:-
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cook toor dal well with little turmeric, few drops of gingelly oil, tomato, cumin seeds and red chillies.
  2. Do the seasoning in a seperate pan, add the onions and fry well.
  3. Add the methi leaves and fry for 2 mins.
  4. Transfer this into toor dal mixture and sprinkle asafoetida.
  5. Check for spiciness and adjust with chilli powder and add salt.
  6. After 5 mins, add tamarind paste and allow the mixture to boil till the methi leaves get cooked.
  7. :- Tasty Vendhaya Keerai ready! You can have this with idly/dosa or rice.
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1 comment

curryadmin
Selvi July 30, 2007 - 12:00 am

Thanks Priya! It was really wonderful.

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