Methi Sambar
There are many north indian recipes available using Methi. I found Methi in the vegetable shop today. The tender & greenish Methi attracted me and I brought a bunch of it. Then i started thinking what to make using this leaves and finally decided to make a Sambar. It came out very well. I used the conventional way of making the sambar. I preferred this way as i feel the aroma and the taste are very good instead of using the sambar powder.
Ingredients:
| Tamarind | 1 lemon size |
| Methi Leaves | 1 Cup |
| Baby Onions | 1 Cup |
| Salt | To Taste |
| Turmeric | a pinch |
| Coriander Leaves | few |
| Hing | a Pinch |
| Thur dal | 1/2 Cup |
For Grinding:
For Seasoning:
Method:
| Red chillies | 8 |
| Coriander Seeds | 3 teaspoon |
| Channa dal | 3 teaspoon |
| Oil | 2 teaspoon |
For Seasoning:
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | few |
| Oil | 1 teaspoon |
Method:
- Pressure cook Thur dal and smash it once cooked and keep it aside.
- Soak tamarind in water for 5 minutes and extract the juice.
- Heat oil in the pan, add red chillies, coriander seeds and channa dal and fry till the dal turns golden brown clolor.
- Grind the above fried ingredients in a mixer to a fine paste
- Heat the oil in the pan, and when the oil is hot add the mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for a second.
- Add the baby onions and fry for 2 minutes.
- When the onions are fried, add methi leaves and mix well. Add some water and allow the methi and onion to cook completely. (Approximately 10 minutes in low to medium flame)
- Once its cooked, add the tamarind extract and salt and let the mixture boils till the raw smell of the tamarind goes off.
- Add the ground paste and stir well and allow the mixture to boil.
- Now add smashed dal and stir well.
- Garnish with coriander leaves. Add a table spoon of Ghee (optional).
- Now the Methi sambar is ready to serve with white rice.
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