Vendiya Keerai Kuzhambu / Methi leaves Sambhar

With lot of things going around, I am participating only for 2 week blogging marathon. This week theme is “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 can’t image life without methi. I use methi seeds for tadka, kasoori methi (dried methi leaves) for dhal and some gravies and fresh methi leaves for sambhar, dhal, paratha etc. I don’t want to repeat the medicinal values again. I recently came across this article about methi leaves and its benefits. An amazing herb with lot of medicinal values.

I am getting fresh methi leaves in the farmers market. Perfect timing right? 1 biggggg bunch for a dollar. I am starting with a South Indian recipe.

Vendiya Keerai Kuzhambu / Methi leaves Sambhar

  • Time: Prep Time:15 mts Cooking Time: 45 mts
  • Difficulty: Easy
  • Print

Ingredients:

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  • 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
  • Sambhar 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 chilly – 1

Steps:

  • Pressure cook the toor dhal by adding turmeric powder and 2 cups of water. While the dhal is getting done we can do the other prep work.
  • Remove the methi leaves from the stems and clean them. (Discard the stems).
  • Chop them roughly. Peel the shallots and chop them into two pieces and chop the tomatoes too.
  • Now heat the kadai or pan and add oil.
  • Once the oil is hot, add mustard seeds, red chilly and high. (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 becomes mushy.

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  • 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 dhal and mash it well.

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  • Add this to the sambhar. Rice flour acts as thickening agent.
  • Add the curry leaves and let it cook for another 5 minutes.

Thats it. Yummy methi kuzhambu is ready. #methi

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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 Sambhar

    • 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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