Vendhaya keerai/Methi leaves Sambar – A Must Try!

Methi leaves(Fenugreek leaves) sambar recipe: I’m fond of greens sambar especially methi leaves and drumstick leaves sambar. I have tried varying the spice levels on many occasions and finally settled to this one recipe with very little ingredients – tastes really good and the taste of methi leaves stays intact in the sambar. I’m extremely satisfied with the outcome and so decided to share the recipe with the viewers.

fenugreek leaves


1/2 cup toor dal
2 cup methi leaves (1/2 of big bunch)
1/2 medium sized onion(finely chopped)
1&1/2 medium sized tomatoes(quartered)
1 tbl spn chilli powder
1 inch tamarind
1/2 tspn turmeric powder
1/2 tblspn mustard seeds
1 red chilly
1 green chilly
4-5 garlic pods
1 stalk of curry leaves
Few coriander leaves
Pinch of hing
Salt to taste


  1. Pressure cook dal for 3-4 so that it’s soft but the round shape of dal is not lost. Keep aside.
  2. Heat 2-3 tblspn oil in a pan. Add mustard seeds to splutter. Add curry leaves, red chilly, hing, green chilly, garlic pods and coriander leaves. Then add the onions and sauté until golden brown.
  3. Add the tomatoes, turmeric powder, salt and cook in medium flame until the tomatoes become soft and mushy.
  4. Now add the cleaned methi leaves and sauté for 2 minutes. To this add the pressure cooked dal, tamarind and chilli powder. Add 1 cup water and cook in medium flame for 10-15 minutes.
  5. As the curry starts to bubble, switch off the stove. Serve hot with rice or roti.

Note: I added the tamarind directly without soaking and extracting the tamarind juice as the quantity is very less. Alternately, you could use 1 tblspn of thick tamarind paste.

Happy Cooking!




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