Sambar is a staple in South Indian households, and what makes it versatile is the variety of vegetables and greens you can add to it. One such unique variation is Venthaya Keerai Sambar, made using fenugreek leaves (methi). The slight bitterness of methi leaves combined with the tangy tamarind and the comforting taste of lentils creates a perfect balance of flavors.
Fenugreek leaves are highly valued in Indian cuisine for their health benefits. Rich in iron, fiber, and essential vitamins, they are known for improving digestion, regulating blood sugar levels, and adding a unique flavor to dishes. In this sambar, the bitterness of methi is mellowed down by the other ingredients, giving it a well-rounded taste that’s both healthy and flavorful.
Venthaya Keerai Sambar is a wholesome, healthy, and flavorful dish that’s perfect for everyday meals. The combination of lentils, tamarind, and methi leaves brings together a balance of flavors and nutrition, making it an ideal choice for a comforting meal. Enjoy it with hot rice and papad. It goes well with dosas or idlies for a satisfying dining experience!
Ingredients:
- Toor Dhal - ½ Cup
- Onion - 1
- Tomato - 1
- Methi Leaves - a bunch
- Turmeric Powder - ¼ tsp.
- Asafoetida Powder - a pinch
- Salt - 1 tsp. or as needed
- Sambar Powder
- - 1 to 2 tsp.
- Tamarind - a small lemon sized
- Gingelly Oil - 1 tsp.
- Ghee - 2 tsps.
- Mustard Seeds - 1 tsp.
- Ured Dhal - 1 tsp.
- Channa Dhal - 1 tsp.
Method:
- Remove the methi leaves from the bunch, clean and wash and keep aside.
- Soak tamarind in hot water and take the juice and keep asde.
- Cut the onion and tomato into fine pieces and keep aside.
- In a pressure cooker, cook the toor dhal with enough water, turmeric powder and gingelly oil nicely.
- Now, take a pan and heat ghee in it.
- When the ghee gets heated, add mustard seeds and let it splutter.
- Now add the ured dhal and channa dhal and fry for a minute.
- Add the asafetida powder and fry for a second.
- Now add the chopped onion and fry till it becomes transparent.
- Add the chopped tomato and fry till the tomato becomes soft and mushy.
- Now add the tamarind juice, cooked toor dhal, salt and sambar powder and mix well.
- Let the sambar boil for 5 minutes.
- Now add the cleaned methi leaves and boil for a minute and switch off the stove.
- Tasty and healthy South Indian methi leaves sambar is ready to be served.
Comments
Post a Comment