This week’s Lunch Menu is also a Simple South Indian menu, with Keerai sambar and Potato curry. This post is part of my lunch menu series where I share just menu with it's recipe links. Please refer links for individual recipes.
Keerai Sambar is thick and bit on milder side. So Potato curry will be a perfect combination for it. Spicy and wholesome!
More over, this is my kid Aj’s favorite. He likes keerai/ Indian spinach a lot. So always make it once a week.
You can use any keerai like mulai keerai/ arai keera/ siru keerai or even drumstick leaves (murunga keerai), agathi keerai or even Vendhya keerai/ methi leaves to prepare same as this keerai sambar. Only the cooking time varies.
Here is the potato curry recipe link.
You might also like this another recipe of potato curry with freshly ground spices.
Have a great weekend!!
sangeetaskitchen
I remember learning this sambhar from you....infact I should tell you....I have learnt cooking from you....you are a great cook....
Kaveri Venkatesh
Yum combo! What else does one need for a perfect Sunday Lunch!
Raks anand
🙂 I have a recipe suggested by you coming up soon 🙂 thank you so much !
Shey divine
Lovely
Janani
nice combination raks very flavourful pa.
Janani
nice combination raks very flavourful pa.
Veena Theagarajan
nice combo.. our family is big fan of this combo
Ruchi Indu
Small onion sambar and potato fry used to be a Sunday lunch special for me.... This sounds prettu much the same. Nice clicks...
Aruna Manikandan
I planned to do a different poriyal on saturday, but the potato curry tempted me so much that it made me to prepare sambar with the fry. Nothing can beat this combo..
Unknown
Is this the first time that you have put up your picture?? Well, after reading every one of your posts and re-reading and re-reading them, ( not for the recipe, but for the sheer neatness and presentation!! ), I am seeing your face for the first time.
And strangely, you "fit" the picture in my head... Am a Tamil-Telugu mix, who celebrates every festival, and loves North Indian / Indo-Chinese cooking too.. So am familiar to most of your recipes.. Just come here looking for the "Raks' twist" to the usual recipes...:) And of course, drool over the pics...:)
Sayantani
love the keerai sambhar recipe. surely will make it soon.
Unknown
you know something, your pictures tempt me a loooooot
Flavors of Indian Kitchen
looks good
Flavors of Indian Kitchen
looks good
Zatheela
I just love your website 🙂
Valsa Tiwari
Lovely combo Rajeswari. Thank you so much for sharing this. Although when I tried this out I may have added a little too much Tamarind in my Keerai Sambar and for some reason my Urad Dhal was overly tempered in the potato curry. Is there something you could advise me on this or can I omit the Urad in future? Will this significantly change the taste to dish?
Raks anand
You can omit no problem 🙂 Once mustard splutters, put the flame to low and add urad dal with constant stirring. Keep the curry leaves or onion ready to add so that you can add immediately as it turns golden.