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vendhaya keerai sambar
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Vendhaya keerai sambar

Vendhaya keerai sambar is simple sambar with methi leaves (vendhaya keerai), made similar to the keerai, just give it a sautee and make sambar.
Prep Time20 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4 people


  • cup Toor dal
  • 2 cups Methi leaves loosely packed
  • 8 Small onions or 1 small large onion
  • 1 Tomato small
  • 1 teaspoon Tamarind tightly packed (gooseberry size)
  • 2 teaspoon Sambar powder
  • ¼ teaspoon Turmeric
  • Salt as needed

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • teaspoon Asafoetida


  • Soak tamarind in hot water and extract juice from it with a cup of water.
  • Separate the leaves of methi from the plant. Wash it and keep aside.
  • Pressure cook ¼ cup dal with a cup of water  for 4-5 whistles in medium flame. Mash and keep aside.
  • Heat a kadai with oil, temper with mustard, red chilli and add asafoetida followed by onion, fry for a minute.
  • Add tomato. Fry until tomato turns soft. Add methi leaves.
  • Just sautee until the leaves reduce in volume.
  • Boil tamarind extract, sambar powder, turmeric, salt in a heavy bottom pot.
  • Add the sauteed items to it and boil in medium flame until the methi leaves gets cooked.
  • Add cooked mashed dal and mix well.
  • Adjust water quantity if too thick and boil for 3-4 minutes or until the desired consistency reaches.


  • You should add enough tamarind for this, otherwise, sambar may be bitter.
  • It will be very mildly bitter when you have the methi leaves.
  • I do not add curry leaves for keerai sambar.
  • I tempered with methi seeds and then realised no need for methi seeds as we already are making methi leaves sambar. So skipped in the ingredients in this post.