Keerai Sambar

                         Keerai Charu is popular in our families but Keerai Sambar is rare.

                        Keerai Charu meaning Keerai gravy is a version of our unique Puli Thanni with just the Keerai ,coconut and cooked Toor Dhal added. In Keerai Charu, only sliced onions with broken red chillies are used.

                        Keerai Sambar is a little concentrated gravy using Sambar powder instead of broken red chillies.This tastes perfect to be mixed with white rice and Ghee. This can also be taken with Idli and Dosai.

                     Keerai Kuzhambu is a gravy without Dhal.

                    Araikeerai is best.If not Mulaikeerai can be used.

                    In US, the Spinach leaves, cleaned and packed are very ideal

Keerai Sambar

Ingredients :

Chopped and cleaned Araikeerai / Spinach      2 cups.
Toor Dhal   0.5 cup.
Onion     1
Tomato   1
Tamarind    1 lemon size
Grated coconut ( optional ) 2 tbsp.
Zeera / Cummin   1 tsp.
Sambar Powder    3 tsp.
Salt, Turmeric Powder

To temper :

Oil, Hing
Mustard, Urad Dhal, Curry leaves

Method ;

1. Pressure cook the Toor Dhal. If left over cooked Dhal is in the fridge, take about 1 cup.

2. Heat the Kadai, temper with the given ingredients, add the coarsely chopped onion, small onions are best.I f not Big onion can be used. Add the chopped tomato. Saute till the onion becomes brown.

3. Add 3 cups of Tamarind extract, salt and Turmeric powder.Mix well. When the gravy starts boiling, add the Keearai and let the gravy boil on medium flame.

4. When the gravy becomes thick ,mix the Toor Dhal and the paste of coconut ground with Zeera and a few pieces of small or big onion.When the Sambar consistency is reached, switch off the stove.


Note :

Our elders insist that seasoning with the Mustard and Urad Dhal must be done only in the end for a rich aroma and that the Mustard is not cooked in the gravy while boiling.