Vendhaya Keerai Sambhar Recipe

I buy fenugreek leaves or vendhaya keerai whenever they are fresh.In chennai we get two types this one is the large one the other is very tiny one.I usually make a dhal,kootu or sambhar with this greens.This greens keeps good for about 2 days under refridgeration .This sambhar goes well with rice and dosa or idly.Fenugreek leaves serve as a good medicine for the diabetes.These greens are rich in dietary fibre and I was amazed to know that fenugreek leaves are high on protein.So planning to include more of this leaves in everyday cooking. Now to the recipe.

Vendhaya Keerai Sambhar Recipe- Ingredients

Thuvar Dhal - 3/4 cup
Moong Dhal -1/4 cup
Fenugreek Leaves -1 cup (cleaned)
Onion - 1 chopped
Tomato - 1 chopped
Red chilly Powder - 1 tsp
Coriander Powder - 1 tbsp.
Turmeric Powder -1/2 tsp + 1 pinch
Tamarind - Gooseberry sized soaked in water
Asafoetida - 1 pinch
water as required
Salt to taste

To Temper:

Oil - 3 tbspn
Mustard seeds -1 tsp
Urad dhal- 1 tsp
Jeera - 1/2 tsp < br /> Red Chilly - 2 nos

Method:

1. Wash and pressure cook the dhals with a pinch of turmeric and asafoetida till done, mash them.
2. Heat oil in a frying pan and add the items in the "to temper"list,when the mustard starts to spluter and the urad dhal turn golden brow now add the onions followed by the tomato.When the toamato turns mushy add the Fenugreek Leaves and saute till it shrinks.
3. Now add the powders and salt followed by a little water to cook the leaves.After the leaves are cooked add the tamarind juice (the amount of tamarind depends upon personal taste).
4. Boil it till the tamarind looses its raw smell ,add the mashed dhals and bring it to a boil.Now your Fenugreek leaves Sambar aka Vendhaya Keerai sambhar is ready to serve with rice,Idly or dosa.

My Notes:

• You can use only thuvar dhal instead of a combination of dhals,but moong dhal adds creaminess to the sambhar.
• Sauting of the greens is very important to get rid of the bitterness of the greens.
• We usually dont add curry and coriander leaves to keerai sambhar.