I love the flavor of Methi / Fenugreek leaves in any form. I usually prepare Methi parathas, Methi theplas, methi dhoklas, methi rotis, methi dal and a lot of side dishes where some methi is used , like the aloo methi ( Potatoes and fenugreek leaves.)
Sambar is another daily preparation in my house and I love it as it is full of vegetable s and dal. So the time had come to prepare Methi sambar too. Using fresh green leaves. Usually methi kuzhambu is prepared using Methi seeds.
Sambar prepared using fresh methi leaves is simply outstanding. This is a definite must try especially when you have kids who shy away from Fenugreek leaves so you can sneak in some in the sambar, mix it with rice add little ghee and they will eat out of your hands literally!!
1 bunch of fresh fenugreek leaves , cleaned, washed and chopped finely.
1 tbsp any home made sambar powder.
1/2 cup toor dal cooked or moong dal will also do.
1/2 tsp turmeric powder
salt to taste.
1 medium size tomato. finely chopped
1 berry size tamrind, soaked in warm water prior to cooking to help easy extraction of tamrind water.
some curry leaves for garnishing.
To roast and grind to powder ( no coconut version )
2 tbsp coriander seeds
2 tsp chana dal ( Bengal gram )
A big pinch of asafoetida powder
4 red dry chillis
1/2 tsp mustard seeds
2 red dry chillis
2 tsp oil
1. Extract tamrind water and pour it in a vessel used to prepare sambar, add the sambar powder, turmeric powder, salt , asafoetida, let it start boiling. Total tamrind water can be upto 3 cups as it will start reducing .
2. Meanwhile powder the ingredients given under roast and grind and keep it aside.Prior to that roast the ingredients with a tsp of oil , add the asafoetida powder while roasting itself.
3. Add the chopped fenugreek leaves and choped tomatoes to the boiling tamrind water and let eveything come to a nice boil, the sambar will start thickening and reducing.
4. When the sambar starts thickening , and the methi and tomatoes have cooked well, ( will not take long) , add the ground powder and add the mashed dal , add little water if need be to slightly thin the sambar.
5. After adding the mashed dal and the roasted ground powder, add the curry leaves if not added previously, and when the sambar comes to a boil agian, switch off the gas .
6. Prepare the tempering by heating oil in a small pan, crackle the mustard seeds, add red dry chilis, then pour the seasoning into the simmering sambar.Check for salt and make adjustments.
This sambar will taste even more delicious if you add 3 tbsp of coconut grated to the roasted ingredients and grind it in the mixie by adding little water , just like the araichavitta sambar, and then add the wet paste with the mashed dal, and add it to the boiling methi sambar.