Vendhaya Keerai Sambar | Methi Sambar

Vendhaya Keerai Sambar – A simple but flavorful sambar with slight bitterness and earthy smell of fresh fenugreek leaves.

vendhaya keerai sambar

This vendhaya keerai sambar is a simple but flavorful sambar. With slight bitterness and earthy smell of fresh fenugreek leaves, this sambar has a unique taste. This variant of the regular sambar is healthy as it has the health benefits that the fenugreek leaves have to offer. Do not let the seasoning and spice powders burn in oil. Pick a fresh bunch of methi leaves as they impart more flavor. Let the tamarind extract boil till the raw smell disappears completely. Add only the required amount of cooked dal. Adding more dal makes the sambar bland. If sambar is going to be served with steamed rice, when you taste a spoonful of that sambar, you should feel that it is spicy and tangy, a little more than required. Only then the flavors will be balanced after mixing sambar with rice. Now that the secrets to make good sambar are revealed, go ahead and try this vendhaya keerai sambar for lunch 🙂

recibites_iconAbout 80% of India’s fenugreek production comes from Rajasthan.

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Vendhaya Keerai Sambar Recipe:

Cuisine : Indian
Category : Curries for rice
Makes : 4 servings

Preparation Time : 10 min
Cooking Time : 20 min + Time taken for cooking dal

Vendhaya Keerai Sambar – ReciCode

Heat oil & season with mustard, cumin seeds, red chilli, asafoetida → Add cubed onions, cubed tomato, crushed garlic → Fry till the skin of tomato shrinks → Add sambar powder, red chilli powder, turmeric powder → Fry till there is no raw smell → Add methi leaves & fry till they wilt → Pour tamarind extract, water & add salt → Boil till raw smell goes → Add cooked & mashed toor dal → Boil for 2-3 min → Serve hot.

1 cup : 240 ml


  • 1/2 cup Toor Dal
  • 1 & 1/2 cup Methi Leaves (tightly packed)
  • 1 Onion, cubed
  • 1 Tomato, cubed
  • 2 big cloves Garlic, crushed
  • 1 tbsp Sambar Powder
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • A lemon size Tamarind
  • Salt as required

  For seasoning:

  • 1/2 tsp Mustard
  • 1/2 tsp Cumin Seeds
  • 1 Red Chilli, broken
  • 1/8 tsp Asafoetida
  • 1 tbsp Oil

How to make Vendhaya Keerai Sambar?

1. Soak tamarind in water and extract the juice.
2. Clean and wash the methi leaves well to get rid of the mud particles.

3. Wash the toor dal and pressure cook until soft. Mash the cooked dal while it is hot.
4. Heat oil in a pan. Season with mustard, cumin seeds, broken red chilli and asafoetida. Add cubed onion and cubed tomato. Sprinkle some salt and fry for a minute.

5. Add the crushed garlic cloves and saute till the skin of tomato starts shrinking.

6. Add sambar powder, red chilli powder and turmeric powder. Fry till the raw smell goes off completely.

7. Add the methi leaves and fry till the leaves wilt.

8. Pour the tamarind extract and 2 cups water. Add salt to taste. Let this boil till there are no traces of raw smell.

9. Add the mashed dal and mix well (If the mashed dal becomes hard after cooling down, add some water and mash well with a ladle so that there are no lumps). Add water if required. Let this boil for 2-3 minutes. Switch off the flame. A delicious and healthy vendhaya keerai sambar is ready to be served!


  • This sambar has a mild bitter taste. So add enough tomato, tamarind and spices to balance that flavor.
  • Garlic complements the flavor of methi leaves. You may skip garlic if you do not want to add.
  • Quantity of methi leaves may be increased if you wish.
  • Use fresh bunch of fenugreek leaves as they have more flavor.


Happy Cooking!


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