Keerai sambar recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 20 mins | Cook time: 25 mins | Serves: 4
Keerai / amaranth leaves – 1 bunch
Toor dal – 1/2 cup
Sambar powder – 1 & 1/2 tsp
Tamarind – 1 gooseberry sized
Small onion – 12
Green/red chilies – 4
Turmeric – 1/4 tsp
Salt – As needed
Oil – 1 1/2 tsp
Fenugreek seeds – 1/4 tsp
Asafetida – 1/4 tsp
Mustard – 3/4 tsp
Cumin seeds – 1 tsp
- Peel off small onion skin and slit green chilies.
- Pressure cook toor dal with 1 & 1/2 cup water for 4-5 whistles or until done. Mash well and keep aside.
- Extract tamarind juice by soaking in warm water for 30 mins. I usually extract tamarind juice easily by keeping inside a small bowl along with dal and pressure cooking. This way, we can get the juice efficiently with less effort and water.
- Clean the keerai by washing it well 2-3 times and chop it. Do not chop too fine.
- Heat a kadai with oil and add the items under To Temper table in order.Then add onions and green chillies and fry till onions turn golden brown here and there.
- Add to the tamarind extract, with salt,turmeric and sambar powder and bring to boil.
- Once it starts boiling, add the chopped keerai.
- Stir well so that the keerai so gets immersed.
- Boil till keerai gets cooked, check the stem for doneness by pressing between two fingers.
- Lastly add cooked toor dal and mix well.
- Boil for 2 minutes and now keerai sambar is ready!
- We can use any variety of keerai like arai keerai, mulai keerai or siru keerai.
- I have used the stem too, you can use leaves alone.
- Water should be added carefully-very less, since this sambar should be bit thicker in consistency than our usual sambars. Keerai by itself leaves out water and cannot take more water.
Serve with rice and ghee on top of it..