Tuesday, June 08, 2010

Vendhaya keerai (fenugreek greens) sambar

I'm not going to say this is an original idea, but - for me at least - it was inspired by the "keerai-kuzhambu" that happened fairly often when we were growing up. It was a generic name for a new dish born of the marriage of leftovers (basically, keerai (spinach) and whatever kuzhambu had been made - usually sambar or vetral kuzhambu) and served with pazhaya sadam (old cooked rice soaked in water overnight and made up the next day into a loose mix with buttermilk), or with dosas or idlis - but never with fresh rice, I guess we kids didn't think it deserved that accolade!

I've merely reprised the role of keerai-kuzhambu, as it were, by using vendhaya keerai (methi/fenugreek greens) instead of regular, to make fresh sambar. However, that didn't stop me from eating the sambar with curd rice.

Recipe for:
Vendhaya keerai (fenugreek greens) sambar

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Ingredients:

1/2 cup toor/tuvar dal
2 green chillies, slit (optional)
Fresh methi (fenugreek greens), leaves and tender stems chopped finely
5-6 shallots, sliced thin

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2-3 cloves garlic, minced
1 medium tomato, chopped
1.5 tsp tamarind paste dissolved in 4 cups water
2 tsp oil
1/3 tsp turmeric powder
1 small sprig curry leaves (6-10 leaves)
1 tsp mustard seeds
1/2 tsp cumin powder
1/4 tsp asafoetida powder (optional)
2 tsp sambar powder
1 tbsp rice flour
1 tbsp chopped coriander leaves for garnish

Method:

1. Pressure-cook the tur/tuvar dal 1.25 cups water, 1/4 tsp turmeric powder and two slit green chillies. Remove the green chillies after the dal is cooked, and mash the dal smooth.

2. Heat the oil in a deep-sided pan and add the curry leaves, mustard seeds, cumin powder and asafoetida powder. Cover and let the mustard seeds pop.

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3. Once the mustard seeds have popped, add the sliced shallots and garlic. Cook over medium-high heat till the shallots start to soften.

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4. Add the chopped tomato and let it cook till it begins to turn mushy.

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5. Now add the chopped vendhaya keerai (fenugreek greens) and stir till it's well mixed with the contents of the pan. Let it cook on med-low heat till completely wilted.

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6. Now pour in the tamarind water and bring it to a brisk boil.

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7. Once the water is boiling, add the sambar powder and mix it in.

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Let this boil for 10-15 minutes, then add the cooked tur/tuvar dal along with the rice flour dissolved in 4-5 tbsp water. Add salt to taste, bring the sambar back to the boil, then reduce the heat and let it simmer for another 5 minutes.

8. Sprinkle the chopped coriander and serve hot over plain rice, or as a side dish with curd rice.

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