Keerai Sambar - Thotakura Sambar Recipe

Thotakura Sambar Recipe - Keerai Sambar

Keerai sambar is an authentic South Indian Sambar Recipe made with fresh Green leaves simmered in tamarind juice  & spiced with chilli Powder & Sambar Powder. you can make this sambar using either Araikeerai,Mullai keerai,sirukkerai or Ponnanganni keerai. Green leaves are rich in Anti oxidant & Fiber. As Greens are rich in fiber. It keeps your stomach full.As Greens has lot of water content in it, it keeps you hyderated.

Thotakura Sambar

 Prep Time :  10   min. 

Cook Time : 20 - 25  minute.

Recipe Category: Sambar

Recipe Cusine South Indian

Serves:4

Ingredients

Keerai/Thottakura - 1 bunch.
Toor dal - 1/2 cup.
Chilli Powder - 1 tsp.
Sambar Powder - 1 tsp.
Turmeric Powder - 1/8 tsp.
Tamarind - Goosebery size.
Pearl onions - 10- 12.
Tomato - 1.
salt - As needed.

To temper

Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
Methi seeds - 1/4 tsp.
Red chilli - 1.(Broken)
hing - 1/8 tsp.
oil - to fry.

Preparation

• Soak the tamarind in needed water for 1/2 an hour, then squeeze it.Throw the pulp & retain the juice.
• Remove the skin of pearl onions.
• chop the keerai & tomatoes finely.
• To toor dal, add turmeric & needed water. Pressure cook for 4 whistles till soft.

Method

Heat the oil, add mustard seeds.When it splutters add cumin seeds & Red chilli.

When is sizzles add fenugreek seeds & hing.Give a quick mix.

Add  pearl onions saute till it turns pink, then add chopped keerai. Saute for 2 - 3 minutes.

• Then add chopped tomato saute for a minute.
• Then add needed water & boil till keerai is cooked.

                       

• Then add  tamarind juice,Chilli Powder,Sambar Powder & salt.
• Cook for 3 - 4 minutes, till raw smell of tamarind juice goes off.
• Then add cooked  toor dal. cook for few minutes,till it gets sambar consistency.

Notes

• Araikeerai,Mullai keerai,sirukkerai or Ponnanganni keerai can be used  to make this keerai sambar.
• Adjust chilli powder, according to your taste buds.
• While Cooking Greens,don't close the lid, cook it open because volatile acid needs to escape.Greens cooks faster with open lid itself.
• you can use 2, 3 cloves  of Garlic, while cooking.