Prep time – under 15 mins
Cook time – under 30 mins
Serves – 4-5
Fenugreek leaves/methi leaves – 1 cup
Pearl Onions -1/4 cup or 1 big onion
Tomato -1 (remove the seeds and chop it)
Tamarind – small gooseberry sized ball
Tur dal – 1/3 cup
Sambar powder – 1/2 tsp (optional)
Turmeric powder – 1/4 tsp
Sambar masala (For grinding)
Oil -1 tsp
Coriander seeds – 1 1/2 tbsp
Channa dal or bangal gram – 1 tbsp
Red chillies – 4
Raw Rice – 1/2 tsp
Grated coconut – 2 tbsp
Once it cools, grind it to a fine paste and keep it aside. This is the masala for the sambar.
For the seasoning
Oil – 2 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Hing – a pinch
Curry leaves – few tender ones
Clean, wash and chop methi leaves. Keep it aside.
Soak tamarind in a cup of hot water and extract its juice. Discard the pulp.
Prepare the sambar masala and keep it ready.
Picture 1 -Sambar masala is fried and kept ready for grinding.
When onions turn pink, add chopped methi leaves, chopped tomatoes and saute for a few minutes.
Add turmeric powder, sambar powder (just 1/2 tsp which is optional) salt needed and tamarind water.
Serve with rice or even with idli or dosa.
Methi Pulao (North Indian style)
Vendhaya Keerai sadam (South Indian style)
Methi Malai Mattar
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lovely one 🙂 generally i prepare some kootu 🙂 this one is apt 🙂 lovely presentation !
Very healthy…. Sambar looks delicious… Beet fry is a perfect combo….:-)
Sambar with beets poriyal, wonderful combo and my comfort food.
yummy n healthy one..lovely platter!
looks very yummy!
This is a great & tasty South Indian curry. We make this occasionally at home. I am already feeling hungry just looking at this sambar !
Comfort dish,healthy and yum sambar.
Padhu this is a super healthy recipe. i never tasted this but heard lot about this recipe…lovely
Hari Chandana P
Wonderful and healthy preparation.. looks delicious !!
Totally drooling here !!! This looks amazing 🙂
Awesome comfort food any day!!
Forgot to add this in the above comment
Happy Women's day, Padhu!!
Hope to see an interesting recipe today!!
I tried this recipe it came good thank you madam.
Will try this today but in delhi i got only 'thandukeerai'. hope it will come out tasty after seeing ur recipe. thanks
very tasty..just now tried..awesome..just tasting it as such…thanku so much for ur recipe..gr8 work.. 🙂
Excellent results. Thanks
My baby like that.its very tasty& healthy .
The sambhar was excellent! The freshly ground masala really elevates it. I made this and the karela when my folks were visiting. Both were a big hit! Thanks!
Tried the recipe today with homegrown fenugreek leaves and came out very well 🙂 Delicious !!!!
On the cooked dal, is it one-third cup cooked or uncooked mesurement?
Under ingredients list,I have written Tur dal – 1/3 cup which means uncooked tur dal.
I tried it.fantastic taste.
Mam…looks so yummy..
Wants to try it now only..
But one my doubut is foes arachuvitta sambar is suitable for all the types of vegetable sambar with same ingridients for grind…
Yes, you can use any vegetables, keerai or even mixed veggies for arachu vitta sambar.
I just finished cooking this and it's too notch. I am cooking vendhaya keerai for first time in my life and it tastes like an expert's cook. Having it with urulaikizhangu poriyal. Thanks for the recipe.
Except onion i followed all details and its perfect mam. Thank you so much mam.
Very yummy sis….. And healthy too
Hi.. can we make tis sambar with mature fenugreek leaves only or can we make it with baby fenugreek leaves too??
You can use tender or mature.
Hi PS, this is Su from Canada. I made this for dinner yesterday and it turned out amazing!! I had it with beans poriyal. Thank you for this tasty, healthy recipe.