How to make Vendaya keerai sambar | Methi Leaves Sambar | Fenugreek Leaves Sambar | Easy Sambar Recipes | South Indian Sambar Varieties

Venthaya Keerai Sambar or Fenugreek leaves sambar or methi leaves Sambar is one of the sambar which I love most. I rarely get these leaves in the near by market. So When I saw these leaves, I bought immediately without any thought. Lets see how to prepare Vendaya keerai sambar. You can also check the Mangai Murungai Kathiri Sambar.

You can prepare the below side dishes for this sambar
Beans paruppu Usili
Carrot and Beans Poriyal (HSB style)
Kovakkai Varuval
Pavakkai Poriyal

How to make Vendhaya Keerai Sambar

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main Dish | Recipe Cuisine: South Indian

Ingredients

I. To make Sambar Powder

Bengal gram / chana dal - 1 tsp

Black gram / Urud dal - 1.5 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Coriander seeds - 1 tsp

Dry red chili - 2 ( can adjust according to your spice level )

Black pepper - 1/4 tsp

II. To Prepare Sambar

Fresh fenugreek leaves - 1/2 bunch ( 1 cup )

Shallots / small onion - 1/2 cup ( around 7 to 8 ) or 1 big onion 

Tomato - 1

Tamarind - Small gooseberry size

Toor dal - 1/2 cup

Mustard seeds - a pinch

Urud dal - 1/4 tsp

Turmeric powder - 3 pinch 

Asafoetida - 1/5 tsp

Oil - 2 tbsp

Salt - as per taste

Water - as needed

Method

1. Take the ingredients given under 1. Dry fry them till nice aroma comes or until the lentils becomes light brown colour.

2. Transfer the content to the food processor and grind to a coarse powder.

3. Soak tamarind in hot water for 10 min. Cook the Toor dal with 1 cup water in pressure cooker and keep it ready. Wash the leaves, chop them slightly and keep ready. 

4. Add the oil to the vessel and when hot add the mustard seeds. When splutters add Urud dal. Add the onion and tomato and sauté them nicely. When tomato becomes mushy, add the leaves and sauté them.

5. After 5 min, add the required salt and sambar powder. Mix them well. Add the tamarind water and cook for another 2 min.

6. Mash the toor dal and add it. Add required quantity of water. ( around 3 cups ) and allow to cook till leaves becomes tender or cooked nicely.

7. Serve the healthy venthaya keerai sambar with Rice.

Healthy and Tasty Vendhaya Keerai Sambar is ready to be served

Notes:
1. The chillies which I used in the sambar powder is enough for our spice level. You can increase or decrease it. If not you can add it while sauteing the onion also.
2. Do not use more tamarind quantity, as it may spoil the taste of the sambar. Also if you use tangy tomatoes, you can reduce its quantity.

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Easy Mangai Murungai Kaththiri Sambar | Sambar Recipe | Sambar without sambar powder | South Indian Sambar Recipe

Mangai Murungai Kaththiri Sambar / Mango Drumstick Brinjal Sambar is one of my favorite sambar. This combination of sambar will always be a hit in our house. Hope my fellow bloggers and readers would accept it and it is most of the people's favorite. I have already posted this mangai murungai sambar with a traditional way of cooking with sambar powder and will update the step by step pictures soon. Here we will see how this sambar can be made very easily without the sambar powder and the taste would also be great. So you can try this if your sambar powder is out of stock and let me know how it came.

You can also view some kuzhambu recipes below
Sundakkai vatral kuzhambu
Manathakkali vathal kuzhambu
Paruppu Urundai Kuzhambu
Masal vadai kuzhambu

How to make the Mangai Murungai Kathiri Sambar

Akilas kitchen Indian Main Course Preparation time: 10 min | Cook time: 25 min | Serves: 5

Ingredients

• Raw Mango - 1
• Drumstick - 1
• Brinjal - 4
• Onion - 1 big
• Tomato - 2 medium size
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - 1/5 tsp
• Toor dal/bengal gram - 1/4 cup
• Water - 5 to 6 cups
• Oil - 1 tsp
• Salt - as per taste
• Ghee - 1/2 tsp (optional)

To temper

• Oil - 1 tsp
• Mustard - 1/4 tsp
• Urud dal - 1/2 tsp
• Red chillies - 2
• Curry leaves - few

Method

1. Soak and pressure cook the dal with 2 cups of water for 3 whistles and keep aside.

2. Wash and cut the mango in a bigger size as shown below. (My raw mango, is about to ripen and so in yellow colour). Wash and cut the drumstick as shown.
3. Wash and cut the brinjal lengthwise and soak in water immediately. In a wok/kadai, add oil and when hot add the onion and saute well.
4. When the onion becomes soft, add the drumstick and brinjal and fry for a 3 to 4 min. Then add in the raw mango.
5. Fry for another 2 min. Add the water and allow to boil. Add the tomatoes. The tomatoes gets cooked along with the other veggies.
6. Add the coriander powder, chilli powder, turmeric powder and salt. Mix them well. Close the vessel and let it cook for 6 to 8 min or until the veggies are half cooked.  Add the asafoetida now.
7. Add the cooked dal and dal water now. Again close and cook for anther 8 to 10 min or until the veggies are fully cooked. In another pan or kadai, add 1 tsp oil and when it is hot, add the ingredients given under To temper and fry for 2 min.
8. Add this tempering to the sambar and add 1 tsp ghee finally. Give a stir, switch off the stove.

9. Garnish with coriander leaves and serve hot.

Easy and quick Mangai Murungai Kathiri Sambar is ready without sambar powder.

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