Venthaya Keerai (Methi Leaves) - 1 kattu
Thuar Dhal - 1 cup
Pearl Onion - 10
Tomato - 1
Sambar Powder - 1 tbsp
Salt - To taste
Tamarind - lemon size
Turmeric - 1 tsp
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Cumin Seeds - 1 tsp
Aesfoetida - 1 pinch
Red chilly - 1
Curry Leaves - 1 bunch
Sort and wash the keerai nicely. Pressure cook the thuar dhal and keep it aside.
Mince the onion and tomato. Soak the tamarind in 1 cup of water and extract the juice.
Keep the kadai and season the sambar with the ingredients for seasoning in 1 tsp of oil.
Add the onion and tomato and saute it well. Add the keerai and saute once.
Add the cooked dhal water, turmeric powder, sambar powder and salt. Close with a lid and allow it to cook. It will take only less time for the keerai to get cooked.
Add the tamarind juice and cook it for 5 more mins.
Serve hot with white rice. This keerai will reduce the body internal heat and keep us cool.