Menthe huli recipe | Menthya sambar | Fenugreek seeds sambar | Methi seeds sambar | Menthe kaalu sambar
By Latha on April 23rd, 2016
Menthe huli or Fenugreek seeds sambar recipe explained with step by step pictures and a video. This is a simple sambar recipe with very minimum ingredients. Menthe huli or Fenugreek seeds sambar requires no dal and no vegetable yet very tasty and goes very well with rice.
If you are looking for more methi seeds recipes then do check menthe dose or fenugreek seeds dosa and menthe thambli or raita recipes. Or if you are loooking for some recipes using methi or fenugreek leaves then do check my menthe soppina dose or methi leaves dosa, menthe palle (methi dal), menthe soppina rice bath and menthe soppina parota (methi paratha) recipes.
Menthe or menthya translates to Fenugreek seeds and Huli or sambar translates to gravy. The sweet and sour taste of this sambar is an awesome combination with rice. Try this unique sambar recipe and do not forget to prepare more rice.
If you are looking for more sambar recipes then do check my amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 0 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 2 tsp menthe / menthya / methi seeds / fenugreek seeds
- 4 - 6 red chilli
- 1 tsp coriander seeds
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/2 cup grated coconut
- 1 gooseberry sized tamarind
- 2 lemon sized jaggery
- 1 tsp cooking oil
- Salt as per your taste
Ingredients for tempering:
- 1 red chilli
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- 2 tsp cooking oil
Instructions for making Menthe huli or fenugreek seeds sambar:
- Take a large frying pan and heat it. Add in red chilli, coriander seeds, cumin seeds and mustard seeds.
- Fry them under medium flame and set it aside.
- To the same frying pan add in the menthe or methi seeds or fenugreek seeds.
- Fry until golden brown and reduce the flame.
- Now carefully add 1 cup of water.
- Bring it to boil.
- Close the lid and allow it to cook for 10 minutes under medium flame.
- Meanwhile transfer the grated coconut and fried spices (red chilli, cumin seeds, coriander seeds and mustard seeds) to a mixie jar or a blender.
- Grind until smooth using required water.
- Now add this ground paste and jaggery to the cooked menthe or methi or fenugreek seeds.
- Add in tamarind juice extracted from a gooseberry sized tamarind.
- Add in salt.
- Add in around 2 cups of water and bring it to rolling boil.
- Temper it with oil, mustard seeds, red chilli and curry leaves. Serve it with hot rice and enjoy!!
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!