Vendhaya Keerai Sambar | Methi leaves Sambar

5 from 48 votes

Menthiya Keerai sambhar has only the methi leaves as the vegetable in it. So the flavor and aroma of Fenugreek dominate this dish.

Prep Time20

Cook Time30

Total Time50

Course: Side Dishes

Cuisine: Indian, South Indian, Tamil Nadu

Diet: Gluten Free, Vegan

Servings: people

Calories: 85kcal

Cook the tuvaram paruppu in a pressure cooker or instant pot with sufficient water until soft and mushy. I use the manual/pressure cook setting in the instant pot and cook the dal for 17 to 18 minutes. Depending on the quality of the dal, it might take less or more time. If the lentil takes longer to cook, soaking it for about 30 minutes before cooking helps.
½ cup Thuvaram paruppu/red gram dal, ½ teaspoon Turmeric powder

Soak the tamarind in hot water for a few minutes and extract the juice. We will need about 2 cups of diluted tamarind water. Keep it aside. If using tamarind paste, mix it with about 2 cups of water.
1 Tablespoon Dried Tamarind

Cut the roots from the methi bunch using a sharp knife and soak the leaves in water in a large bowl. Using your hands shake the leaves well in the water to get all the dirt and the sand off the leaves.
1 bunch Methi leaves
Leave the bowl undisturbed for 5 – 10 minutes to allow all the sand and dirt to settle in the bottom. Then slowly lift off all the leaves from the top and you will notice that all the dirt would have settled down in the bottom of the bowl.
Now coarsely chop the leaves and the stem.

In the cooking pot, heat 1 teaspoon of oil and add the chopped methi leaves/stem to it. Sauté for about 4 to 5 minutes or until the leaves slightly wilt.
1 bunch Methi leaves, 1 teaspoon Oil
Add the prepared tamarind extract to the pot and mix well. Add sambar powder, asafetida and salt and let it boil well. Simmer the mixture and cook until the raw smell of tamarind disappears (about 10 minutes).
1 Tablespoon Dried Tamarind, 2 ½ Tablespoon Sambhar powder, ¼ teaspoon Asafetida, to taste Salt
In the meantime, mash the cooked dal and add this to the boiling sambhar. Add water to adjust the consistency and bring the sambar to a boil again. Simmer for about 10 more minutes for all the flavors to combine.
½ cup Thuvaram paruppu/red gram dal

Heat coconut oil or gingelly oil in a small pan. Add mustard seeds and urad dal and let it fry for about 10 seconds. Now add the methi seeds and fry for 10 more seconds. Let the seasoning become aromatic and golden brown. Add it to the simmering sambar and mix well.
1 teaspoon Coconut oil or gingelly oil, 1 teaspoon Mustard seeds, 2 teaspoon Ullutha paruppu/urad dal, 1 teaspoon Fenugreek seeds

Serving suggestion

Serve the vendhaya keerai sambar over hot rice or as a side with idli, dosai or adai.

Methi sambar tastes great with upma. My favorite is Arisi upma or godhumai rava (broken wheat) upma.

Expert tips

Prep the methi leaves as a part of meal prep/planning and keep it in the refrigerator. This saves a lot of time.
Make sure to cook the tuvaram paruppu/lentil until soft and mushy.
I don't add curry leaves or cilantro to garnish the vendhaya keerai sambar as I like the sambar to have the methi flavor.
Sambar should be in a good pouring consistency. It should not be too thick or too runny.