Vendhaya keerai (Methi) Sambar | Gayathiri's Cookbook

Vendhaya keerai ( Methi) Sambar

Vendhaya keerai (Methi) has lots of health benefits . It helps control diabetes, balances cholesterol level, improves heart health, curbs joint pain and stimulates breast milk production. You can easily grow methi at home with or without soil (Hydrophonic method). To ease the bitterness of methi, you can add coconut milk but it is purely optional.

Ingredients:
Toordal-1/2 cup
Shredded coconut-1/2 cup
Oil- 2 teaspoons
Mustard seeds- 1 teaspoon
Fenugreek seeds- 1/4 teaspoon
Uraddhal- 1/4 teaspoon
Onion-1
Green chillies-2
Curry leaves- 1 sprig
Tomatoes-2
Vendhaya Keerai ( methi)- 2 cups
Turmeric powder- 1/2 teaspoon
Salt- 3/4 teaspoon
Hing- A pinch
Sambar powder- 2.5 teaspoons
Tamarind powder- 1 cup
Coconut milk- 1 cup



Descriptions:
1. Pressure cook 1/2 cup toor dhal upto 4 whistles. Mash it well and keep it aside.
2. Grind 1/2 cup coconut with 1 cup of water. Strain thick milk and set aside.
3. Heat 2 teaspoon oil. Add mustard seeds. Let them splutter.
4. Add fenugreek seeds and Uraddal. Sauté till dal turns light brown.
5. Add onion and green chillies. Sauté until onion is translucent.
6. Add tomatoes and cook until tomatoes are soft.
7. Add Vendhaya Keerai and sauté for 2 minutes.
8. Add turmeric powder, salt, hing and sambar powder. Sauté for a minute.
9. Add tamarind pulp and let it boil until raw smell of sambar powder goes away.
10. Add mashed dal and let it boil for 2 minutes.
11. Add coconut milk .Keep it on low flame for 2 minutes then switch off the flame.

Vendhaya Keerai sambar is ready!!!