Sundakkai And Methi Leaves Sambar Recipe
Sundakkai And Methi Leaves Sambar is a delicious and healthy Sambar that you can make for your everyday meal. Serve it with Steamed Rice, Cauliflower Thoran and Elai Vadam for a delicious weekday meal.
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.
If you like this recipe, you can also try other sambar recipes for your vegetarian Lunch such as
- 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
- 1/4 teaspoon Cumin seeds (Jeera)
- 1 Dry red chilli
- 1/4 teaspoon Asafoetida (hing)
- Vegetable Oil , as required
- Salt , to taste
- Curry leaves , few
- Coriander (Dhania) Leaves , few
- Water , as required
How to make 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.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.