"Keerai' means Amaranth and as the name of the recipe suggests, this is a sambar made using Amaranth . This is my mother's special recipe and I am so happy to share the same with you all. Even children who do not like amaranth /keerai will love this recipe. It has the right balance of spiciness and tanginess . It tastes so delicious with hot rice and ghee.
I have used Amaranthas Aritis ( Arai Keerai) to make this sambar. But you can use any seasonal greens that are available in your area.
Recipe Courtesy : Mrs. Prabhavati
Preparation time : 10 minutes
Cooking time : 20-25 minutes
Serves : 4
1 cup = 250 ml cup
2 cups amaranth ( finely chopped)
2 tomatoes ( finely chopped, optional)
gooseberry size tamarind ( soak in 1/2 cup warm water and extract the juice)
1/4 teaspoon turmeric powder
1 teaspoon sambar powder
2-3 green chillies ( slit length wise)
1/4 cup tuvar dal/arhar dal/ pigeon peas ( cooked and mashed)
salt to taste
To temper :
2 teaspoons oil ( I use sesame oil)
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
pinch of asafoetida
1. Heat a kadai/pan with oil and temper with ingredients given under ' to temper'.
2. Now add tomatoes, turmeric powder, salt and cook till tomatoes turn mushy.
3. Add the washed and finely chopped amaranth , green chillies and cook over low flame till they are cooked.
Chef tip : This step will take 6-7 minutes.
4. Once the spinach is cooked, add sambar powder and tamarind water.
5. Mix well and cook for 2-3 minutes over medium flame.
Chef tip: Adjust water quantity.
6. Now add the cooked and mashed toor dal and adjust salt quantity.
7. Let it simmer for another 3-4 minutes and then switch off.
Delicious and healthy Keerai Sambar is ready to be served along with lunch .
Happy Cooking !