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Menthiya Keerai Sambhar in a Bowl
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Menthiya Keerai Sambhar

Menthiya Keerai sambhar has only the methi leaves as the vegetable in it. So the flavor and aroma of Fenugreek dominate this dish.
Prep Time10 mins
Cook Time46 mins
Total Time56 mins
Course: Breakfast, Side Dishes
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegetarian
Servings: 6 people
Calories: 77kcal


  • pan
  • bowl
  • spatula


  • 1 bunch Methi leaves Large
  • 1 teaspoon Tamarind
  • ½ cup Thuvaram paruppu/red gram dal Uncooked
  • 2 ½ tbsps Sambhar powder
  • ¼ teaspoon Asafetida
  • to taste Salt
  • 1 teaspoon Oil


  • 1 teaspoon Oil
  • ½ teaspoon Mustard seeds
  • 1 teaspoon Ullutha paruppu/urad dal
  • 1 teaspoon Fenugreek seeds


  • Cook the thuvaram paruppu in pressure cooker with sufficient water until soft and mushy.
  • Soak the tamarind in hot water for few minutes and extract the juice. You need about 2 cups of diluted tamarind water. Keep it aside.
  • Cut the roots from the methi bunch using a sharp knife and soak the leaves in the 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.
  • Leave the bowl undisturbed for 5 – 10 mins 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 a wide pan, heat 1 teaspoon of oil and add the chopped methi leaves/stem to it and sauté it for 5 mins.
  • Add the tamarind extract to this and mix well. Add the sambhar powder, asafetida and salt and let the sambhar boil well. Let the sambhar reduce to about ½ its quantity (about 15 -20 mins).
  • Meanwhile, mash the cooked dal and add this to the boiling sambhar. Also add about 2 more cups of water and let it come to boil once again. Simmer the sambhar for about 10 mins.
  • Fry the seasonings in about a teaspoon of oil and add it to the simmering sambhar.
  • Serve hot with some rice or with Idli/dosai!


I did not add any curry leaves or cilantro to the sambhar mainly to ensure that the smell of methi dominate the dish.


Calories: 77kcal | Carbohydrates: 11g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 153mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg