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Methi Sambhar

Methi Sambhar is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 4


1 large bunch - fresh Methi

1 tsp -tamarind paste diluted in 1 cup water

1 tbsp- sambhar powder

1 cup -toor dal pressure cooked until soft

1 pinch - Hing

Curry leaves and Coriander leaves for garnishing


For the tadka (seasoning)

1/2 tsp each - mustard, urad dal, Channa dal

1 -green chilli (optional)


  1. Wash and clean the methi leaves. Remove the stalks and use only the tender green leaves. Chop this finely.
  2. In a heavy bottom vessel or wok put some oil and add all that's needed for seasoning.
  3. Now add the methi leaves and let it fry for a while on slow fire.
  4. When the leaves are tender add salt, hing and sambhar powder. Stir fry for a couple of minutes more.
  5. Add the tamarind water and let the mixture boil for a little longer.
  6. Lastly, mash the toor dal and add into the gravy (in case its too watery you may thicken it by adding 1 tsp of rice flour mixed with 1 tbsp of cold water at this stage).
  7. Garnish with curry leaves and coriander leaves. Goes well with rice and papadoms.
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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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