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🇮🇳
- 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
Do not cut them into two
- 3
Meanwhile, wash the methi’s
methi leaves (fenugreek leaves) - tightly packed(1/4 cup) - 4
Soak the tamarind in water and dilute it
tamarind - lemon sized(1)water - as required - 5
Heat oil in a heavy bottomed pan
- 6
Add asafoetida and let it cook for about 10 seconds
asafoetida (hing)(1/4 teaspoon) - 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
Next, add the sundakkais and let it fry for at least 3 to 4 minutes
sundakkai (turkey berries)(1/2 cup) - 9
Add curry leaves and mix well
methi leaves (fenugreek leaves) - tightly packed(1/4 cup)curry leaves - fewcoriander (dhania) leaves - few - 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
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
Let it fry for a minute
- 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
Allow it to boil for around 8 to 10 minutes
- 15
After 8 to 10 minutes, add cooked dal and stir well
- 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
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
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Directions
17 steps- 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
Do not cut them into two
- 3
Meanwhile, wash the methi’s
methi leaves (fenugreek leaves) - tightly packed(1/4 cup) - 4
Soak the tamarind in water and dilute it
tamarind - lemon sized(1)water - as required - 5
Heat oil in a heavy bottomed pan
- 6
Add asafoetida and let it cook for about 10 seconds
asafoetida (hing)(1/4 teaspoon) - 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
Next, add the sundakkais and let it fry for at least 3 to 4 minutes
sundakkai (turkey berries)(1/2 cup) - 9
Add curry leaves and mix well
methi leaves (fenugreek leaves) - tightly packed(1/4 cup)curry leaves - fewcoriander (dhania) leaves - few - 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
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
Let it fry for a minute
- 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
Allow it to boil for around 8 to 10 minutes
- 15
After 8 to 10 minutes, add cooked dal and stir well
- 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
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
About this 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.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
