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KEERAI KUZHAMBU / KEERAI SAMBHAR

Keerai Kuzhambu is the easiest and tastiest sambar variety that can be had with hot steaming rice. This can also be had as a side dish for ragi kali too. Today i made this sambar using spinach . You can make it with the keerai of your choice. Lets see the steps of making this sambar.

Preparation Time : 15 mints | Cooking Time : 30 mints |Serves : 3

 

Ingredients :

 

Spinach - 1 cup chopped

Oil - 2 tbspn + 1 tbspn

Green Chili - 1

Curry leaves - few

Red chili - 1

Mustard seeds - 1 tspn

Garlic - 2 finely chopped

Shallots - 7 chopped

Tomato - 1

Tamarind extract - 1/4 cup

Sambar powder - 1 tbspn

Salt- 1 tspn

Hing - 1 tspn

Turmeric - 1 tspn

Toor dal - 1/4 cup ( cooked and mashed)

 

Steps:

 

1. Wash and shop the spinach. In a pan heat 2 tbspn of oil and add the curry leaves,garlic,g.chili . Once the garlic turns golden add the shallots and cook till it turns pink.

 

2. Then add the tomatoes and spinach mix well. Add the tamarind extract , salt , sambar powder,turmeric,hing. Then Mix well. Cook till the raw smell goes.

 

3. Once the raw smell goes add the pressure cooked toor dal and mix well. Cook for 5 mints. Then turn off the flame. Temper it with mustard seeds and red chili.

 

Serve the Hot sambar with steamed rice.

 

My Notes:

 

1. You can make with keerai of your choice.

2. Instead of shallots you can make it with onions.

 

 

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