Keerai Sambar or Palak Sambar or Spinach Sambar Recipe – An easy, delicious and wholesome South Indian side dish made with lentils, spinach and spices.
What is Keerai Sambar?
Keerai Sambar is one of the delicious variations of the traditional South Indian sambar. Sambar is a traditional lentil-based stew made with tamarind, spices and vegetables. Sambar can be made with a wide range of vegetables or leafy greens. Keerai Sambar is made with spinach as the main ingredient. It is also known as Palak Sambar and Palakura Sambar.
Can I use frozen spinach for Palak Sambar?
Absolutely yes, it can be made with frozen spinach.
What can be eaten with Spinach Sambar?
Spinach sambar is one of the versatile side dishes that can be served with plain cooked rice, idli, dosa, pongal, upma or vada.
How long can Keerai Sambar be stored?
It can be stored for 2 days in the refrigerator. If you want to store it for a longer time, store in the freezer for 3-4 months. Do not refreeze again once it is thawed.
Can I replace spinach with any other greens?
If you are looking for more South Indian recipes check the below recipes:
Few More South Indian Recipes on the blog:
- Ponnaganti Majjiga Pulusu
- Mango Sambar
- Kakarakaya Pulusu
- Rava Upma
- Tomato Rice
- Cabbage Pakoda
- Senagala Pulusu
- Kathirikai Sambar
- Nimmakaya Pulihora
How to Make Palak Sambar Recipe below:
Keerai Sambar or Palak Sambar Recipe
- 1.5 cups Spinach chopped
- ¼ cup Toor Dal
- 1 Onion large
- 2 tsp Sambar Powder
- 1 Green Chilli
- Tamarind marble-sized ball
- 1-2 tsp Jaggery
- ⅛ tsp Turmeric Powder
- ½ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- 1 Red Chilli
- 5-6 Fenugreek Seeds
- A pinch of Hing
- 2 tsp Oil
- Salt to taste
- Wash and pressure cook the toor dal with ½ cup of water for 3 whistles.
- Soak the tamarind in water for some time and squeeze the extract from tamarind. Keep it aside.
- Mash the cooked dal and set aside.
- Peel and chop the onion into medium size pieces and set aside.
- Heat oil in a vessel and add the mustard seeds, cumin seeds and fenugreek seeds. Let them splutter.
- Add the hing, red chilli, chopped green chilli and saute for a couple of seconds.
- Then add the chopped onion and fry until they are transparent.
- Add the spinach, water and turmeric to it and combine.
- Cover and cook until tender.
- After the spinach gets cooked, add the mashed dal, salt, jaggery, sambar powder, tamarind extract and required water.
- Let it boil and thicken for about 10 minutes.
- Turn off the flame and serve hot with rice.