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Keerai Sambar or Palak Sambar Recipe
How to Make South Indian Keerai Sambar Recipe. An easy, healthy and delicious South Indian side dish for rice, idli, dosa or and pongal.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Indian, South Indian
Keyword:
authentic, sambar varieties, South Indian Food, Traditional
Servings:
4
Calories:
80
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
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
Instructions
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.
Nutrition
Calories:
80
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
57
mg
|
Potassium:
149
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1162
IU
|
Vitamin C:
23
mg
|
Calcium:
22
mg
|
Iron:
1
mg