August 19, 2014

Keerai (Palak) Sambhar

Keerai sambhar is a popular South Indian Dhal variety used as a side dish for Rotis and also served with rice. Since it is made with less oil and more dhal, obviously its good for health...

Ingredients for making the Keerai Sambhar:

Well washed, drained and chopped greens - 3 cups
Tamarind juice (Thin consistency) - 2 cups. (Take half of usual tamarind you use for daily cooking)
Boiled Thur dhal - 2 cups
Sambhar powder - 2 or 3 tea spoons
Green Chillies slitted into two - 2
Mustard seeds, cummin seeds, Hing, Fenugreek (For seasoning)

Method for making the Keerai Sambhar:

Heat a kadai with 2 tea spoons of oil. Do the seasoning with mustard seeds, cummin seeds, fenugreek 1/2 tea spoon, green chillies and hing. Then add the chopped greens, turmeric powder and 1/2 tea spoon of sugar and stir well for a minute. 

Now add the tamarind juice and salt. Let it boil for 10 to 15 minutes. Now add 2 or 3 tea spoons of Sambhar powder and mix well. Add the boiled dhal. When everything mixes well and boils switch off the stove.

Note: Instead of sambhar powder add 2 tea spoons of dhania powder and 1 tea spoon of red chilli powder. If you want the sambhar to be more spicy, after seasoning add finely chopped onions and tomato and fry well before adding the greens. Rest the same.