Methi leaves Sambar Recipe - vendhaya keerai sambar recipe - No sambar podi sambar recipe

Whenever I buy Methi I do Methi chapathi or Malai Methi Paneer. I normally do Keerai Sambar with Spinach or Drumstick leaves. I always thought Methi will give bitter taste to sambar. However my mum always does methi keerai sambar and recently she has a small garden in which she grows most of vegetables and Methi Keerai also part of it. So Most of the time she says she made sambar or kootu. So I decided to try it out. It came out pretty nice. My kids loved it

Fresh Methi Leaves / Vendhya keerai - 2 cups
Toor dal - 1/2 cup minus 2 teaspoon
Tomatoes - 1 (medium chopped)
small Onion/ Shallots - 7-8
Garlic - 2
Tamarind - 1 small marble size (Add 1 cup of water and make nice paste)
Green chillies - 1 or 2 (adjust to your spice level)
Salt to taste
Asafoetida - Generous pinch
Cumin seeds - 1 teaspoon
Black Vadagam / Sambar vadagam - 1 teaspoon
Mor Milaga - 3 (optional)
Red chillies - 1
Turmeric powder - 1/2 teaspoon
Oil - 4 teaspoon (I have used coconut oil)


Heat pan with 2 teaspoon of oil. Add Garlic, Onion and fry for 2 mins in low flame. Add Green chillies and Tomatoes. Fry for a min. Add toor dal and required water
Close the lid and cook it till 2-3 whistles in medium low flame. Switch it off.
When it is ready to open open the lid. Add Tamarind water, Turmeric powder, Salt
Washed Methi leaves. Let it cook. While it is cooking let's do tempering. Heat rest of oil. Add Mor milagai and fry till it is crisp (I like to crush it but my 2nd son doesn't eat spicy food so I crushed it while having it with rice). Remove it. 
In same oil Add cumin seeds let it crackle, Add black vadagam, Red chillies and asafoetida, Fry for a min. Add Fried (and crushed) mor millagai. Now add this to cooked Sambar
Switch it off and serve with cooked rice