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Sundakkai And Methi Leaves Sambar Recipe
South Indian RecipesLunchDiabetic Friendly

Sundakkai And Methi Leaves Sambar Recipe

A diabetic friendly South Indian Recipes recipe with sundakkai (turkey berries), methi leaves (fenugreek leaves) - tightly packed, arhar dal (split toor dal) - boiled and mashed. Ready in 1h 5m, serves 4.

Curated byAditi Iyer🇮🇳

Calories
875kcal
Estimated Cost
₹425-575
Carbs109g
Protein44g
Fats29g
Servings Scaler
4

Instructions

17 steps
  1. 1

    To begin making the Sundakkai & Methi Leaves Sambar recipe, slit the sundakkai after removing the stem

    sundakkai (turkey berries)(1/2 cup)methi leaves (fenugreek leaves) - tightly packed(1/4 cup)teaspoons sambar powder(2)curry leaves - fewcoriander (dhania) leaves - few
  2. 2

    Do not cut them into two

  3. 3

    Meanwhile, wash the methi’s

    methi leaves (fenugreek leaves) - tightly packed(1/4 cup)
  4. 4

    Soak the tamarind in water and dilute it

    tamarind - lemon sized(1)water - as required
  5. 5

    Heat oil in a heavy bottomed pan

  6. 6

    Add asafoetida and let it cook for about 10 seconds

    asafoetida (hing)(1/4 teaspoon)
  7. 7

    Add mustard seeds, cumin seeds, dry red chilli and let it cook for about 10 seconds

    mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/4 teaspoon)dry red chilli(1)
  8. 8

    Next, add the sundakkais and let it fry for at least 3 to 4 minutes

    sundakkai (turkey berries)(1/2 cup)
  9. 9

    Add curry leaves and mix well

    methi leaves (fenugreek leaves) - tightly packed(1/4 cup)curry leaves - fewcoriander (dhania) leaves - few
  10. 10

    Next, add the methi leaves and cook till it becomes soft

    methi leaves (fenugreek leaves) - tightly packed(1/4 cup)curry leaves - fewcoriander (dhania) leaves - few
  11. 11

    Once done, add tomatoes, turmeric powder, sambar powder, coriander powder, salt and mix well

    tomato(1/2)turmeric powder (haldi)(1/2 teaspoon)teaspoons sambar powder(2)coriander powder (dhania)(1 teaspoon)salt - to tastecoriander (dhania) leaves - few
  12. 12

    Let it fry for a minute

  13. 13

    Add tamarind juice and remaining water and let it get boiled

    arhar dal (split toor dal) - boiled and mashed(1/2 cup)tamarind - lemon sized(1)water - as required
  14. 14

    Allow it to boil for around 8 to 10 minutes

  15. 15

    After 8 to 10 minutes, add cooked dal and stir well

  16. 16

    Cook until the sambar thickens and garnish it with coriander leaves

    methi leaves (fenugreek leaves) - tightly packed(1/4 cup)teaspoons sambar powder(2)coriander powder (dhania)(1 teaspoon)curry leaves - fewcoriander (dhania) leaves - few
  17. 17

    Serve Sundakkai & Methi Leaves Sambar along with Steamed Rice, Cauliflower Thoran and Elai Vadam for a delicious weekday meal

    sundakkai (turkey berries)(1/2 cup)methi leaves (fenugreek leaves) - tightly packed(1/4 cup)teaspoons sambar powder(2)curry leaves - fewcoriander (dhania) leaves - few

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