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)