Vendhaya keerai sambar

 

Ingredients

    Vendhaya keerai [Fenugreek Leaves] – 1 bunch
    Toor dal – ½ cup
    Tamarind extract – 1 tbsp
    Green chilli – 1
    Dry red chilli - 1
    Sambar Onion – 10
    Tomato – 1 [chopped]
    Garlic – 2 cloves [mashed]
    Curry leaves – 1 spring
    Mustard seed – 1 tbsp
    Bengal gram – 1 tbsp
    Urad dal – 1 tbsp
    Turmeric powder – ¼ tsp
    Red chilli powder – ½ tbsp
    Jaggery – ½ tbsp [grated]
    Asafetida a pinch
    Salt to taste
    Oil – 2 tbsp

For roasting and grinding ingredients

    Fenugreek – ½ tbsp [roast & grind separately]
    Bengal gram – ½ tbsp
    Urad dal – ½ tbsp
    Coriander seeds-1/2 tbsp
    Cumin seeds – ½ tbsp
    Dry roast and grind to fine powder

Method

    Pluck and wash vendhaya keerai. Chop roughly.
    Boil toor dal with turmeric powder in cooker for 3 whistles.
    Heat pan with oil put mustard seeds, Bengal gram, urad dal and onion sauté till golden brown.
    Add garlic, fenugreek powder and asafetida sauté gently. Then add dry red chilli, green chilli , curry leaves and tomato sauté till soft.
    Add vendhaya keerai, turmeric powder and red chilli powder mix well & cook till soft.
    Add tamarind extract sauté till raw smell out
    Add boiled toor dal & freshly ground powder cook till bubbles come out. Once boiled well add jaggery and salt mix well then cut off heat & serve hot with rice.