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Tuesday, March 5, 2013

Vendhaya Keerai Sambar-Methi Leaves Sambar-Methi Recipes

I love greens and whenever I see fresh methi leaves/fenugreek leaves in the market, I buy it immediately as we all love dishes prepared with methi leaves. Fenugreek leaves have lot of health benefits. It is a very good source of iron and fiber.We can include it in our diet in the form of paratha, pulao, sambar etc. Today we will see how to make the South Indian style of making sambar using methi leaves following this easy recipe with step wise pictures.

Vendhaya Keerai sambar

How to make Fenugreek Leaves Sambar (South Indian style)

Prep time - under 15 mins
Cook time - under 30 mins
Serves - 4-5

Ingredients needed 

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
Salt needed

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


Heat a tsp of oil in a pan, fry coriander seeds, channa dal, red chillies and rice until dal turns golden brown.Turn off the heat, add grated coconut and saute in the heat of the pan itself.

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 dal in hot water for 15 minutes and pressure cook adding a pinch of turmeric powder for 3 whistles. Mash the dal well and 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.

Heat 2 tsp of oil in a kadai/pan, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves. Saute for a second and then add onions.

South Indian vendhaya keerai sambar

When onions turn pink, add chopped methi leaves, chopped tomatoes and saute for a few minutes.

fenugreek sambar

Add turmeric powder, sambar powder (just 1/2 tsp which is optional) salt needed and tamarind water.

How to make methi sambar

Let the tamarind water boil until the raw flavor goes. Then add the ground masala paste and the cooked dal along with 1/2-3/4 cup of water and boil well.

Methi sambar

You can adjust the consistency of the sambar by adding water. It should not be too thick nor too thin, so adjust accordingly. Check for salt.

Serve with rice or even with idli or dosa.

Keerai sambar

Simple South Indian Lunch 

Indian Lunch Ideas
Methi sambar-Rice and beetroot stir fry
More Methi Recipes

Methi Pulao (North Indian style)

Vendhaya Keerai sadam (South Indian style)

Methi Paratha 

Methi Malai Mattar 

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  1. lovely one :) generally i prepare some kootu :) this one is apt :) lovely presentation !

  2. Very healthy.... Sambar looks delicious... Beet fry is a perfect combo....:-)

  3. Sambar with beets poriyal, wonderful combo and my comfort food.

  4. yummy n healthy one..lovely platter!

  5. This is a great & tasty South Indian curry. We make this occasionally at home. I am already feeling hungry just looking at this sambar !

  6. Comfort dish,healthy and yum sambar.

  7. Padhu this is a super healthy recipe. i never tasted this but heard lot about this recipe...lovely

  8. Wonderful and healthy preparation.. looks delicious !!

  9. Totally drooling here !!! This looks amazing :)

  10. Awesome comfort food any day!!

  11. Forgot to add this in the above comment
    Happy Women's day, Padhu!!
    Hope to see an interesting recipe today!!

  12. I tried this recipe it came good thank you madam.

  13. Will try this today but in delhi i got only 'thandukeerai'. hope it will come out tasty after seeing ur recipe. thanks

  14. very tasty..just now tried..awesome..just tasting it as such...thanku so much for ur recipe..gr8 work.. :)

  15. My baby like that.its very tasty& healthy .

  16. 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!

  17. Tried the recipe today with homegrown fenugreek leaves and came out very well :) Delicious !!!!

  18. On the cooked dal, is it one-third cup cooked or uncooked mesurement?

  19. Under ingredients list,I have written Tur dal - 1/3 cup which means uncooked tur dal.

  20. 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...

    1. Yes, you can use any vegetables, keerai or even mixed veggies for arachu vitta sambar.

  21. 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.

  22. Except onion i followed all details and its perfect mam. Thank you so much mam.

  23. Very yummy sis..... And healthy too

  24. Hi.. can we make tis sambar with mature fenugreek leaves only or can we make it with baby fenugreek leaves too??


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