Vendhaya Keerai Sambar | Methi Sambar

Vendhaya keerai sambar | Methi Sambar | Vendaya keerai sambar | vendhaya keerai kulambu | Andhra Pappu | Menthi kura pappu |  easy Methi dal tadka recipe| palak dal | how to make Andhra pappu with step-by-step pictures and video recipe. Check out the Methi sambar recipe and if you like the video pls SUBSCRIBE to my channel.

WASH WELL AND FINE CHOP

Methi leaves might contain sand so always wash well and trim. I finely chop them. You can chop according to your taste.

WHAT KIND OF DAL CAN I USE FOR  Vendhaya keerai sambhar?

I have used toor dal, instead, you can use a mix of toor dal, masoor dal, and moong dal. soaking dal is optional but it helps for faster cooking.

CAN I SKIP SHALLOTS and onion?

For the best flavorful  Methi leaves sambar use shallots. You can skip it but the flavor might vary.

Can I increase tamarind and reduce tomato?

Tomato sourness goes well with methi flavor so I prefer adding more tomato and less tamarind. If you are increasing tamarind adjust tomatoes accordingly.

Can I fine-chop tomatoes?

Yes grinding tomatoes is optional instead you finely chop them

IS THIS SPICY ANDHRA Methi DAL?

I have used sambar powder and green chilli but my version of sambar is not spicy. Adjust the spice according to your taste.

CAN I USE ANY OTHER OIL?

Yes, you can use the oil of your choice but peanut oil gives the best flavor.

Best side dish for sambar

Poriyal or varuval or chips or vadam

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DAL RECIPES

Vendhaya keerai recipes

Ingredients

Soak and pressure cook

1/2 cup toor dal

1+1/2 cup water

1/2 teaspoon turmeric powder

2 green chilli

1/2 teaspoon sesame oil

1/2 cup onion

Grind

2 big tomatoes

5 grams of tamarind

Temper

1/2 tablespoon peanut oil

1/4 teaspoon mustard seeds

fenugreek seeds few

1/2 teaspoon cumin seeds

Vendhaya keerai sambhar

15 small onions

curry leaves few

2 teaspoon sambar powder

required salt

1 cup finely chopped methi leaves

water 

pinch of salt

1/4 teaspoon sesame oil

How to make methi sambar with step-by-step pictures

• First, wash and soak toor dal for 30 minutes

 

• Transfer the soaked dal to a pressure cooker
• Furthermore add turmeric powder, sesame oil, onion, water, and green chilli

 

• Pressure cook for 5 whistles

• Grind tomatoes and tamarind; keep aside

• Add oil to a wide heavy bottomed pan and heat

• When the oil turns hot, add mustard seeds, fenugreek seeds, and cumin seeds; splutter

• Add small onion and curry leaves; mix well and saute till onion turns translucent

• Furthermore, add ground tomatoes; saute for 2 minutes

• Add water, sambar powder, and required salt; mix well and boil for 8-10 minutes

• Furthermore, add cooked dal; quickly mix

• Add methi leaves and  sugar;  mix well and cook for 6 minutes

• Finally, add sesame oil; boil for 1 minute and turn off the stove