Pachai Sundakkai Methi Sambar | Healthy South Indian Sambar

“Where health meets flavor — a perfect blend of tangy tamarind, earthy sundakkai, and nutrient-packed methi leaves!”

There’s nothing more comforting than a bowl of homemade sambar. This sambar is not only delicious but also incredibly healthy, packed with iron, fiber, and gut-friendly nutrients. It’s the perfect dish for a wholesome weekday lunch when paired with rice, ghee, and a simple vegetable side dish.

This traditional South Indian sambar is a power-packed dish made with pachai sundakkai (fresh turkey berries), methi leaves, and toor dal. It combines the slight bitterness of methi, the unique flavor of sundakkai, and the tang of tamarind into a comforting dish that’s perfect with steaming hot rice and a dollop of ghee.

⏱️ Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

🛒 Ingredients

• Pachai Sundakkai (Fresh Turkey Berries) – 1 cup
• Methi Leaves – 2 cups, chopped
• Toor Dal – ½ cup
• Tomato – 1, chopped
• Tamarind – gooseberry-sized (soaked in water)
• Turmeric Powder – ½ tsp
• Sambar Powder – 1½ to 2 tsp
• Hing (Asafoetida) – a pinch
• Salt – to taste
• Water – as required
• Sesame Oil – 2 tbsp
• Ghee – ½ tsp (for dal cooking)
• Mustard Seeds – 1 tsp

👩‍🍳 Instructions

1. Prep the Sundakkai

• Discard the stems from sundakkai, wash thoroughly.
• Gently crush each berry using a heavy ladle or rolling pin — this helps them cook faster and absorb flavor.

2. Cook the Dal

• Add washed toor dal, turmeric powder, ghee, and sufficient water to a pressure cooker.
• Cook for 3 whistles until soft. Mash lightly and set aside.

3. Make the Sambar Base

• Heat sesame oil in a sambar pan.
• Add mustard seeds and allow to splutter.
• Add sundakkai and saute until their skin turns whitish-grey.
• Add tomatoes and hing. Cook until tomatoes turn soft and mushy.
• Add chopped methi leaves, saute and cook for 5–10 minutes until they shrink and cook through (this step reduces bitterness).

4. Add Tamarind & Spices

• Add tamarind extract, sambar powder, and salt.
• Mix well and boil until the raw smell of tamarind disappears.

5. Finish the Sambar

• Add the cooked dal and mix thoroughly.
• Simmer on low-medium flame for 5 minutes.
• Adjust consistency with water if needed.

6. Serve

• Serve hot with steamed rice and a drizzle of ghee.
• Pairs well with potato fry or ennai kathirikai (brinjal curry).

🍽️ Serving Suggestions

• Perfect with hot rice, ghee, and vegetable sides like brinjal fry or potato roast.
• Can also be served as a side dish for idli or dosa.

🌟 Tips & Notes

• Crushing Sundakkai – Helps release flavor and reduces bitterness.
• Methi Cooking Time – Always cook methi leaves well to mellow their bitterness.
• Consistency – Adjust water based on whether you like thick or slightly runny sambar.
• Oil Choice – Sesame oil enhances flavor, but regular cooking oil works too.

🥦 Nutritional Highlights

Sundakkai (Turkey Berry)

• Rich in iron and antioxidants
• Supports digestion and helps with anemia

Methi Leaves

• High in fiber, helps control blood sugar
• Good source of folate and vitamins

Toor Dal

• Great plant-based protein source
• Provides essential amino acids for energy

Experience the goodness of greens and lentils in this delicious Pachai Sundakkai Methi Sambar — a true taste of South Indian tradition!

🎥 Video Tutorial