Fenugreek Leaves or Methi leaves are one of my favorite greens. I can’t resist a fresh bunch of methi greens. I have grown them in small pots at home a couple of times. They grow very easily and the satisfaction of using something that’s grown by you is immeasurable.
Methi can be used in a variety of dishes like chapathis, gravies, and even rice. You can check some of the recipes using fenugreek leaves Methi Thepla, Methi Malai Matar, Methi Paneer Pulao, Aloo, Paneer and Methi Parathas.
Today’s recipe is one which I learnt from my grandmother. You won’t feel any kind of bitterness which is generally attributed to these greens. A perfect accompaniment with rice and a mild stir fry of your choice. Also goes well with idly and dosa.
Want to share a funny incident that happened while clicking the pics for this recipe. I had roasted a few pappads to use in the background as this sambar tastes great with it. After roasting the them I went to set up everything for taking the pictures. When I went for the pappads, I couldn’t find them anywhere. I could see bits and pieces of pappad lying there and there. I guessed it was the work of my kids. When I went looking for them, both were sitting in one corner of the house munching the pappads with an innocent smile on their faces. Finally, had to click the pics without the papads.
Serves – 4
What you’ll need
- Fresh Methi Leaves – 2 cups
- Tuar Dal – 5 heaped tbsp
- Tomato – 1
- Tamarind – gooseberry size ball*
- Green Chilly – 1
- Sambar Powder – 2 tbsp
- Turmeric Powder – ¼ tsp
- Jaggery – 1 tsp
- Salt to taste
- Oil – 1 tsp
- Mustard Seeds
Method
- Wash dal and pressure cook it for 3 whistles. On cooling, mash and keep aside.
- Soak the tamarind in 1 cup of hot water and extract the juice.
- Wash the methi leaves well. Roughly chop the leaves. *
- Heat a Kadai with oil, add mustard seeds, once they splutter add the roughly chopped methi leaves.
- Fry till the leaves are wilted. Now add the chopped tomatoes and slit green chilly and Sambar Powder.
- Saute till the tomatoes turn mushy.
- Add the tamarind extract, and another cup of water.
- Add turmeric powder, salt and jiggery.
- Let his boil till the raw smell of the tamarind and sambar powder disappears and the sambar has slightly thickened.
- Now add the mashed dal, add water if required. Check seasoning. Let it simmer for few minutes.
- Remove from heat, serve hot with rice and any stir fry and some papads.
Note:
- Chop the methi leaves just before adding to the kadai, else the leaves may turn bitter.
- Use of tamarind depends on the kind of tamarind you use, Very old and dark colored tamarind are very sour and you require only a small quantity, new tamarind may not be and you may require a little more. Use according to your discretion.
- There is no need to add curry leaves or coriander leaves for this sambar.
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