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Monday, 23 November 2015

Venthaya Keerai Sambar

Posted by Suganthi K R Iyer on 07/02/2015

⅓ cup toor dal. 1 cup vendhaya keerai
10-12chinna vengayam 1 medium tomato, chopped
½ tbsp tamarind paste
¼ tsp turmeric powder Salt to taste
To roast and grind:
1 tsp oil 3-4 dry red chillies
1 tbsp coriander seeds
1 tsp kadalai paruppu
2 tbsp grated coconut
For the tempering:
2 tsp oil 1 tsp mustard seeds
2 dry red chillies
Pinch of asafoetida / hing
Few curry leaves

Method:  Wash and pressure cook the dal with 1 cup water and a pinch of turmeric powder. Mash well. Wash well the methi leaves and set in a colander to drain.  In a small pan, heat oil and add red chillies, coriander seeds and chana dal. Fry till it turns golden. Add coconut and fry for a minute. Cool and grind to a smooth paste. Soak the tamarind in 1 cup warm water and extract the tamarind juice. If using tamarind paste, dissolve in 1 cup warm water.  Heat oil and add mustard seeds. When it crackles, add asafoetida, red chillies and curry leaves. Add shallots and fry Then add tomato and fry for until soft.  Add the methi leaves and saute until they just wilt. Add tamarind water, turmeric powder and salt. Bring to boil and boil until raw smell of tamarind goes.  Add the ground paste and mix well. Boil for few more minutes. Then add cooked dal and water as needed. Boil for another 4 minutes.

Notes and Tips
Methi leaves turn more bitter after chopping. I pluck only the leaves while cleaning, so no need to chop them.  Adjust red chillies according to your spice preference. The amount specified in the recipe makes a mildly spiced sambar.