Keerai sambar recipe, spinach sambar recipe
I’ve been planning to post this keerai sambar recipe for a year or so. For some reason, it never happened though I make sambar quite often at home. I have very few sambar recipes like capsicum sambar, avaraikkai sambar, tiffin sambar, mango sambar in my blog.
Day before yesterday, I made this keerai sambar/greens sambar and wanted to post it right away. I was running out of time, so I managed to take only one or two pictures of the dish. I have used spinach, but you can use any variety of greens you want. It goes well with rice and also as a side dish for idli and dosa. Here comes the recipe of keerai sambar.
How to make keerai sambar or spinach sambar:
1. Pressure cook toor dal by adding 1.5 cups of water for three whistles. It will take about ten minutes. Then wait for some time, release the pressure, and open the cooker lid. The toor dal should be mushy if not just mash it with a ladle.2. Heat oil in a pan and splutter mustard seeds. Then add cumin seeds and once cumin seeds sizzle, add small onions followed by green chillies. Now add chopped tomatoes. Fry for two to three minutes.3. Add sambar powder and fry for two more minutes. Then add cooked toor dal and a cup of water. Stir well.4. Add keerai/greens and salt. Cook in low flame for another 10 minutes or until it reaches the consistency of Sambar. Keerai Sambar should be lightly thicker than the regular sambar.Now, keerai sambar is ready!