Sundakkai And Methi Leaves Sambar Recipe

Name: Sundakkai And Methi Leaves Sambar Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 1/2 cup Sundakkai (Turkey Berries); 1/4 cup Methi Leaves (Fenugreek Leaves) tightly packed; 1/2 cup Arhar dal (Split Toor Dal) boiled and mashed; 1/2 null Tomato; 1 null Tamarind lemon sized; 1/2 teaspoon Turmeric powder (Haldi); 2 teaspoons Sambar Powder; 1 teaspoon Coriander Powder (Dhania); 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/4 teaspoon Cumin seeds (Jeera); 1 null Dry Red Chilli; 1/4 teaspoon Asafoetida (hing); null Oil as required; null Salt to taste; null Curry leaves few; null Coriander (Dhania) Leaves few; null Water as required

Neeru Srikanth

March 5, 2018

2180 Ratings

Sundakkai And Methi Leaves Sambar Recipe

Time:Prep: 30 M|Cook: 35 M|Total: 1h 5min

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

Sundakkai (Turkey berries) & Methi Leaves has immense health benefits & flavour. Both of them are widely used for those who are suffering from diabetes and kidney related problems. To get the perfect juice and flavour of turkey berry, you must slit them into two else the taste differs.

For methi, on the other hand we use only the leaves as the stems does not get cooked and consuming them is quite difficult. Combining them and cooking in a clay pot with turmeric, sambar powder, coriander powder and other spices from your kitchen gives this drool worthy Sundakkai And Methi Leaves Sambar.

Serve Sundakkai & Methi Leaves Sambar along with Steamed Rice, Cauliflower Thoran and Elai Vadam for a delicious weekday meal.

If you like this recipe, you can also try other sambar recipes for your vegetarian Lunch such as

Serve Sundakkai & Methi Leaves Sambar along with Steamed Rice, Cauliflower Thoran and Elai Vadam for a delicious weekday meal.

If you like this recipe, you can also try other sambar recipes for your vegetarian Lunch such as

Ingredients

1/2 cup Sundakkai (Turkey Berries)

1/4 cup Methi Leaves (Fenugreek Leaves), tightly packed

1/2 cup Arhar dal (Split Toor Dal), boiled and mashed

1/2 Tomato

1 Tamarind, lemon sized

1/2 teaspoon Turmeric powder (Haldi)

2 teaspoons Sambar Powder

1 teaspoon Coriander Powder (Dhania)

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1/4 teaspoon Cumin seeds (Jeera)

1 Dry Red Chilli

1/4 teaspoon Asafoetida (hing)

Oil, as required

Salt, to taste

Curry leaves, few

Coriander (Dhania) Leaves, few

Water, as required

Instructions for Sundakkai And Methi Leaves Sambar Recipe

To begin making the Sundakkai & Methi Leaves Sambar recipe, slit the sundakkai after removing the stem. Do not cut them into two.

Meanwhile, wash the methi’s. Soak the tamarind in water and dilute it.

Heat oil in a heavy bottomed pan. Add asafoetida and let it cook for about 10 seconds. Add mustard seeds, cumin seeds, dry red chilli and let it cook for about 10 seconds.

Next, add the sundakkais and let it fry for at least 3 to 4 minutes. Add curry leaves and mix well.

Next, add the methi leaves and cook till it becomes soft. Once done, add tomatoes, turmeric powder, sambar powder, coriander powder, salt and mix well. Let it fry for a minute.

Add tamarind juice and remaining water and let it get boiled.

Allow it to boil for around 8 to 10 minutes. After 8 to 10 minutes, add cooked dal and stir well. Cook until the sambar thickens and garnish it with coriander leaves.

Serve Sundakkai & Methi Leaves Sambar along with Steamed Rice, Cauliflower Thoran and Elai Vadam for a delicious weekday meal.