Vendhayakeerai Pulippu(Methi Sambar)

Ingredients:

Fresh methi             -  250 gms

Thoor dal                -  2 table spoons
Tamarind                -  1 small lemon size
Green chilies           -  2 nos
Red chilies              -  2 nos
Mustard                 -  1 tea spoon
Black gram dal       -  1 tea spoon
Cooking oil             -  1 table spoon
Salt to taste

1.  Soak the tamarind in warm water and extract 1 cup full of juice.
2.  Wash and cook thoor dal till soft and shapeless.
3.  Clear, wash, finely chop the fresh methi leaves and cook till very soft.
4.  Add the cooked thoor dal to the cooked methi and mash together.
5.  Add salt, asafoitida and tamarind juice and boil till the tamarind smell goes off.
6.  In another stove heat oil, add mustard seeds, black gram dal, finely broken red chilies and finely chopped green chilies.
7.  After the mustard crackles and the dal turns golden brown add it to boiling keerai pulippu.
8.  Keep it in low flame and allow it to boil for 3 - 4 mins till the essence of the chilies and blend well with the keerai pulippu.
9.  Venthayakkeerai pulippu ready.  Serve with rice and ghee.