Keerai sambar recipe, South Indian sambar recipes

Keerai sambar recipe with full detailed video, stepwise pictures for easy learning. Keerai (in tamil) means spinach variety we get in South India.

This is one of our family favorite. Both at mom’s place and in-law’s place. Initially I never got a hold on keerai sambar and got it very runny, then later by experience realized that keerai will leave water and have to be careful while adding water. And usually add more dal, sambar powder to make it thicker and spicier otherwise it will be bland.
Click here for cup measurements
Green chilli can be replaced with one red chilli while tempering
Small onions can be replaced with one large onion

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5 from 3 votes

Keerai sambar recipe

Keerai sambar recipe with detailed full video, stepwise pictures for easy learning. Keerai (Tamil) means a spinach variety we get in South india. 

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Cup measurements

Ingredients

• 1 bunch Keerai / amaranth leaves
• 1/2 cup Toor dal
• 1.5 tsp Sambar powder
• 1 small gooseberry sized Tamarind 1 tsp packed
• 1 Onion
• 1/4 tsp Turmeric
• Salt - As needed

TEMPER:

• 2 tsp Oil
• 1 Red chilli
• 1/8 tsp Fenugreek seeds
• 1/8 tsp Asafetida
• 1/2 tsp Mustard
• 1 tsp Cumin seeds

Instructions

• 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!

Video

Notes

• 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.

Keerai sambar method:

1. 1. Peel off onion skin and slit green chilies. I have updated the recipe with video where I have used red chillies while tempering instead of green chilli.
   2. Pressure cook toor dal with 1 & 1/2 cup water for 4-5 whistles or until done. Mash well and keep aside.
   3. 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.
   4. Clean the keerai by washing it well 2-3 times and chop it. Do not chop too fine.
   5. 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.
   6. Add to the tamarind extract, with salt,turmeric and sambar powder and bring to boil.
   7. Once it starts boiling, add the chopped keerai.
   8. Stir well so that the keerai so gets immersed.
   9. Boil till keerai gets cooked, check the stem for doneness by pressing between two fingers.
   10. Lastly add cooked toor dal and mix well.
   11. Boil for 2 minutes and now keerai sambar is ready!

NOTE

• 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 cooked rice and ghee on top of it..