Ingredients needed Fenugreek leaves/methi leaves – 1 cup Pearl Onions -1/4 cup or 1 big onion Tomato -1 (remove the seeds and chop it) Tamarind – small gooseberry sized ball Tur dal – 1/3 cup Sambar powder – 1/2 tsp (optional) Turmeric powder – 1/4 tsp Salt needed Sambar masala (For grinding) Oil -1 tsp Coriander seeds – 1 1/2 tbsp Channa dal or bangal gram – 1 tbsp Red chillies – 4 Raw Rice – 1/2 tsp Grated coconut – 2 tbsp Method Once it cools, grind it to a fine paste and keep it aside. This is the masala for the sambar. For the seasoning Oil – 2 tsp Mustard seeds – 1 tsp Fenugreek seeds – 1/2 tsp Hing – a pinch Curry leaves – few tender ones Clean, wash and chop methi leaves. Keep it aside. Soak tamarind in a cup of hot water and extract its juice. Discard the pulp. Prepare the sambar masala and keep it ready. Method Picture 1 -Sambar masala is fried and kept ready for grinding.
When onions turn pink, add chopped methi leaves, chopped tomatoes and saute for a few minutes. Add turmeric powder, sambar powder (just 1/2 tsp which is optional) salt needed and tamarind water.
Serve with rice or even with idli or dosa. Methi Pulao (North Indian style) Vendhaya Keerai sadam (South Indian style) Methi Paratha Methi Malai Mattar If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on Google Plus to keep up to date with Padhuskitchen. Read More
