Keerai sambar recipe | Easy sambar recipes

Keerai sambar recipe with step by step photos. Sharing a healthy and tasty sambar recipe with amaranth leaves that I make once in a while. We all like amaranth leaves and I make few variations with to make it more interesting. This keerai sambar recipe is a family favorite and I make it with spinach leaves, amaranth leaves or methi leaves. All variations taste awesome. Today I am sharing this easy keerai sambar recipe with amaranth leaves.

To make keerai sambar recipe I have used toor dal and homemade sambar powder. This is a no onion garlic, vegan sambar recipe with greens. You can even use moong dal or moong and toor dal combination.

Serve keerai sambar hot with rice or as side dish for idli.

Here is how to make keerai sambar recipe with step by step photos.

Also check south Indian sambar recipe, udupi sambar, tiffin sambar recipes

Step by step keerai sambar recipe

1.Soak tamarind in 1/2 cup water for 20 minutes. Pressure cook toor dal until fully cooked and mash it very well.

2. Pick and thoroughly rinse and wash the amaranth leaves. You can chop the stems and use them as well.

3. Heat 2 teaspoons gingely oil in a pot. Add mustard seeds and let them splutter. Add methi seeds and saute well.

4. Add chopped greens, sambar powder, turmeric powder and saute very well.

5. Extract thick juice from soaked tamarind and add it to the greens. Mix well and bring to a boil.

6. Add 1 1/2 cups water and cook for 10 minutes.

7. Add mashed dal and mix well. Season with salt. Bring to a boil and simmer for 10 minutes. Add corainder powder, mix well and remove from flame. Serve keerai sambar hot with rice or idli.

Keerai sambar recipe card below:

Keerai sambar recipe | Easy sambar recipes

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Harini

Keerai sambar recipe with step by step photos. healthy, vegan sambar recipe with greens

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course main

Cuisine Indian

Servings 4

Calories 234 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 2 cups amaranth leaves/ mulai keerai tightly packed
• ▢ 1/2 cup toor dal cooked and mashed thoroughly
• ▢ 1 small lemon sized tamarind soaked in 1/2 cup water OR 3 tablespoons tamarind paste
• ▢ 2 tablespoons sambar powder
• ▢ 2 teaspoons coriander powder
• ▢ 1/2 teaspoon turmeric powder
• ▢ 1 teaspoon mustard seeds
• ▢ 1/4 teaspoon fenugreek seeds
• ▢ 2 teaspoons oil
• ▢ Salt

Instructions

 

• Soak tamarind in 1/2 cup water for 20 minutes. Pressure cook toor dal until fully cooked and mash it very well.
• Pick and thoroughly rinse and wash the amaranth leaves. You can chop the stems and use them as well.
• Heat 2 teaspoons gingely oil in a pot. Add mustard seeds and let them splutter. Add methi seeds and saute well.
• Add chopped greens, sambar powder, turmeric powder and saute very wel.
• Extract thick juice from soaked tamarind and add it to the greens. Mix well and bring to a boil.
• Add 1 1/2 cups water and cook for 10 minutes.
• Add mashed dal and mix well. Season with salt. Bring to a boil and simmer for 10 minutes. Add corainder powder, mix well and remove from flame. Serve keerai sambar hot with rice or idli.

Notes

1. You can use spinach or methi instead of amaranth greens. If using methi leaves leave out methi seeds.
2. You can saute 10-15 shallots along with greens.

Nutrition

Calories: 234kcal

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