Vendhaya keerai sambar is simple sambar with methi leaves (vendhaya keerai), made similar to the keerai, just give it a sautee and make sambar. I have never tried this so far, so have been doubtful if it would taste bitter. But it was not at all bitter. I guess since we use tamarind and the sambar powder for spice, it turns out without bitterness dominating in this. I guess in South Indian households, we use the methi leaves with just 2-4 leaves in the plant, unlike the North Indian households, which uses a more matured plant leaves of methi. I have always used the more matured plant of methi than the younger ones. Nevertheless the sambar turned out yummy. Usually, when ever I get a pack of methi leaves and palak leaves from Mustafa, Vj gives a look, at times asks – why these? Coz, he is not a big fan of these. I make mostly methi thepla, rarely aloo methi. But this time, he himself asked me to buy and try making sambar. I am glad I tried, its really tasting good and very healthy too, which Vj also will eat.
Other methi leaves recipes
Enjoy with steamed rice and your favorite south Indian side dish.