Vendiya Keerai Kuzhambu | Methi leaves Sambar

Fresh Methi Sambar is a delicious and healthy rice accompaniment prepared with shallots and of course methi leaves. Keerai kuzhambu or spinach sambar is one among the traditional recipes of Tamil Nadu. Instead of regular amaranth greens, I went with methi leaves.

With a lot of things going around, I am participating only for two-week blogging marathon. This week theme is, one ingredient – three recipes and I picked Methi as my ingredient, so my theme is now “Recipes with Methi.” Methi leaves or Vendiya Keerai as we say in Tamil or Fenugreek leaves, falls under the spinach family, and Indian is the largest producer of this greens. I use this fenugreek in all formats. I use methi/fenugreek seeds for tadka, kasoori methi (dried methi leaves) for dal and some gravies and fresh methi leaves for sambar, dal, paratha, etc. I don’t want to repeat the medicinal values again. I recently came across this article about methi leaves and its benefits. To simply say, Fenugreek leaves is an amazing herb with a lot of medicinal values.

Kicking off this week theme with Methi leaves sambar or Vendiya keerai kuzhambu.

 

Ingredients:

  • Fresh Methi leaves – 1 bunch
  • Toor dhal – 1/4 cup
  • Turmeric – 1/4 tsp
  • Shallots – 5-6
  • Tomato – 1
  • Tamarind paste – 2 tsps diluted in 1 cup of water or soak a small gooseberry sized tamarind in 1 cup of water for half an hour and extract the juice
  • Sambar Powder – 1 tbsp
  • Curry leaves – 1 strand
  • Salt – 1.5 tsps
  • Rice flour – 1 tsp
  • For Tempering:
  • Oil – 2 tsps
  • Mustard seeds – 1 tsp
  • Hing – 1/4 tsp
  • Red chili – 1

Steps:

  • Pressure cook the toor dal by adding turmeric powder and 2 cups of water. While the dal is getting done, we can do the other prep work.
  • Remove the methi leaves from the stems and clean them. (Discard the stems) And Chop them roughly.
  • Peel the shallots and chop them into two pieces and cut the tomatoes too.
  • Now heat the kadai or pan and add oil.
  • Once the oil is hot, add mustard seeds, red chilly and hing. (Break the red chilly into two)
  • As they start to splutter add the shallots and cook till they are translucent.
  • Now add the tomatoes and methi together.
  • Add salt and turmeric and let it cook till the tomatoes become mushy.
  • Now add the tamarind water and mix the sambar powder in 1/4 water and add it. (Just to avoid lumps)
  • Let it boil till the raw smell goes. (4-5 minutes)
  • Now mix the rice flour with the cooked toor dal and mash it well.
  • Add this to the sambar. Rice flour acts as thickening agent.
  • Add the curry leaves and let it cook for another 5 minutes.

That’s it. Yummy methi kuzhambu is ready. 

Notes:

  • Adjust the tamarind according to the tanginess of tomatoes.
  • Tomatoes are entirely optional. You can skip them as well.
  • Instead of shallots you can use regular onions.
  • Adjust the salt and spices as per your preference. 

Vendiya Keerai Kuzhambu | Methi leaves Sambar
Fresh Methi Sambar is a delicious and healthy rice accompaniment prepared with shallots and of course methi leaves.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. Fresh Methi leaves - 1 bunch
  2. Toor dhal - 1/4 cup
  3. Turmeric - 1/4 tsp
  4. Shallots - 5-6
  5. Tomato - 1
  6. Tamarind paste - 2 tsps diluted in 1 cup of water or soak a small gooseberry sized tamarind in 1 cup of water for half an hour and extract the juice
  7. Sambar Powder - 1 tbsp
  8. Curry leaves - 1 strand
  9. Salt - 1.5 tsps
  10. Rice flour - 1 tsp
For Tempering
  1. Oil - 2 tsps
  2. Mustard seeds - 1 tsp
  3. Hing - 1/4 tsp
  4. Red chili - 1
Instructions
  1. Pressure cook the toor dal by adding turmeric powder and 2 cups of water. While the dal is getting done, we can do the other prep work.
  2. Remove the methi leaves from the stems and clean them. (Discard the stems) And Chop them roughly.
  3. Peel the shallots and chop them into two pieces and cut the tomatoes too.
  4. Now heat the kadai or pan and add oil.
  5. Once the oil is hot, add mustard seeds, red chilly and hing. (Break the red chilly into two)
  6. As they start to splutter add the shallots and cook till they are translucent.
  7. Now add the tomatoes and methi together.
  8. Add salt and turmeric and let it cook till the tomatoes become mushy.
  9. Now add the tamarind water and mix the sambar powder in 1/4 water and add it. (Just to avoid lumps)
  10. Let it boil till the raw smell goes. (4-5 minutes)
  11. Now mix the rice flour with the cooked toor dal and mash it well.
  12. Add this to the sambar. Rice flour acts as thickening agent.
  13. Add the curry leaves and let it cook for another 5 minutes.
  14. That's it. Yummy methi kuzhambu is ready.
Notes
  1. Adjust the tamarind according to the tanginess of tomatoes.
  2. Tomatoes are entirely optional. You can skip them as well.
  3. Instead of shallots you can use regular onions.
  4. Adjust the salt and spices as per your preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
Submitting this post for Blogging Marathon #50 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#50

33 thoughts on “Vendiya Keerai Kuzhambu | Methi leaves Sambar

    • Errrr… vidya I am not sure about East Coast farmers market. Here in CA we get lot of local produce so methi, okra are very common here. If you get it thats awesome.

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