Sambar is an emotion to all the Chennaiites, agreed? 😅. And what if the sambar contains a healthy green that is home-grown? I would call it a bliss 😊.
So today's post is Vendhaya Keerai (fenugreek leaves / methi) Sambar. We grew these leaves in our balcony. How fresh they are, aren't they?
Do you know that fenugreek leaves (are):
👉 rich in Vitamin K, which is essential for bone health
👉 good for the gut
👉 cures mouth ulcer
👉 improves heart health
👉 prevents anemia
Let's see how to make this.
Ingredients:
Tur Dal 1/2 cup
Fenugreek leaves
Drumstick
Tomato 1
Tamarind pulp lemon sized
Sambar Powder 1 tsp
Asafoetida a pinch
Turmeric powder 1 tsp
Mustard Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Salt to taste
Curry leaves few
Method:
1. Pressure Cook tur dal for 4 whistles.
2. Chop drumstick into 3 to 4 pieces and boil it in water for 3 to 5 minutes. Keep it aside.
3. Soak tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.
4. Add sambar powder, turmeric powder, asafoetida to a vessel.
5. Heat oil in a pan. Once hot, add mustard seeds, fenugreek seeds, curry leaves and allow them to splutter. Add chopped tomatoes and saute for 2 minutes.
6. Pour this over the sambar powder placed in the vessel.
7. Add the extracted tamarind pulp, boiled drumstick (step 2) and salt to the above. Allow it to boil until the raw smell of the tamarind goes away.
8. Next add the cooked tur dal. Allow it to boil for 5 minutes in medium flame.
9. Add the fenugreek leaves and let it simmer for couple of minutes.
10. Switch off the flame.