sambar recipes like mango sambar, black eyed beans sambar and radish sambar. Today’s recipe is a another variation prepared with amaranth
leaves. This tastes good with cooked rice with a dollop of ghee.
You can also serve with breakfast dishes like idli, idiyappam, millet pongal, wheat pongal, rava pongal and corn dosa.
|Amaranth Sambar, Rice and Vankaya Kobbari Karam|
Thotakoora Sambar / Arai Keerai Sambar Recipe
Preparation & Cooking Time : 25 mins
Serves: 5 persons
Amaranth Leaves / Mulai Keerai : 2 cups, chopped
Toor Dal: ¼ cup
Onion : 1 large
tomato : 1 large
Sambar Powder : 1 tbsp
Dried Coconut Powder: 1 tbsp
Tamarind : gooseberry sized ball
Powdered jaggery: 1 – 2 tsp
Red Chilli Powder: as needed
Turmeric Powder: ¼ tsp
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Dried Red Chillies : 1
Hing : ⅛ tsp
Salt to taste
Oil : 1 tbsp
the tamarind in water and squeeze well
to extract the juice and set aside.
2. Wash the toor dal and cook for 3 – 4
whistles with a half cup of water. Heat a teaspoon of oil in a vessel.
3. Add the onion pieces and fry for a minute. Add the chopped tomato,
chopped amaranth leaves, turmeric and water to it. Cover with a lid and
let it cook completely.
4. Mash the cooked toor dal and set aside.
the amaranth leaves gets cooked, add the mashed dal, tamarind extract,
sambar powder, red chilli powder, jaggery and water (adjust to desired
6. Mix well and allow the sambar to boil and thicken.
add the coconut powder and boil for 1 – 2 minutes. Remove from the
flame and set aside.
8. Heat two teaspoons of oil in a pan for seasoning.
Add the mustard seeds and cumin seeds and let them splutter.
9. Then add
the red chilli and hing and stir for a couple of seconds. Add this to
the sambar and combine well. Serve with rice or idli.
You might also like to check these recipes:
- Aloo Palak Gravy
- Vazhakka Thoran
- Taro Root Fry
- Gujarati Dal
- Drumstick Rasam
- Vellarikka Pulissery
- Aviyal Recipe