January 30, 2017

Keerai Sambar / Greens Sambar

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Keerai / Greens are very rich in nutrients and a very good source of iron and potassium.Inclusion in daily diet is recommended.
Care must be taken to wash and clean the greens very well. Make sure you wash and drain the greens before you cut them. Run them under running water and wash well until the leaves look clean and green.
In case you are buying  greens in packet ,ensure you use it before the expiration date.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Keerai Sambar / Greens Sambar


1 bunch Palak / Spinach (Fenugreek/Methi or any variety of Keerai)
1/2 cup thoor dhall
small sized tamarind ball
medium sized onion chopped
2 tbsp Sambar Powder
2-3 tsp fresh grated coconut
1 tsp grated jaggery
pinch of turmeric
Mustard seeds.
pinch of asafoetida
1 tsp ghee/clarified butter


  • Pressure cook the thoor dhall with a pinch of turmeric until soft and mushy.
  • Wash and chop the greens finely.(I have used Palak/Spinach here for this recipe)
  • Soak the tamarind in warm water and extract the juice.
  • Grind the sambar powder and coconut into a fine paste with a little water.
  • Heat a  little oil in a kadai,and saute the onions until light pink.
  • Put the greens and lightly saute.
  • Pour the tamarind water,add a cup of water,salt,jaggery and bring to a boil.
  • Slowly,add the masala paste and boil till the  raw smell of the tamarind water is lost.
  • Finally,add the boiled thoor dhall ,lower the flame and bring to a rolling boil.
  • Prepare the seasoning using ghee and mustard seeds and pour it all over.
  • Serve hot with steamed rice and a little ghee and some fried/roasted fritters /papad.

1 comment:

  1. Any time green veggies are good for health.thanks for instruction and good recipe as it looks so simple and spicy


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