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.
