Keerai Sambar is a sambar which uses greens as the main ingredients. The greens can be any like Amaranth, Palak etc. Do not use bitter leaves like Methi etc. It is a very healthy dish.
Coconut Oil – 1 tbsp
Mustard Seed – ¾ tsp
Black Gram (Urad Dal) – 1 tsp
Fenugreek Seed – 1 tsp
Red Chilli – 2 (broken)
Green Chilli – 2 (chopped)
Curry Leaves from 1 twig
Onion – 1 (chopped)
Tomato – 1 (chopped)
Turmeric Powder – ¼ tsp
Asafoetida – ¼ tsp
Sambar Powder – 1 tbsp
Red Chilli Powder – ½ tsp
Salt to taste
Amaranth Leaves (Siru Keerai) – washed, chopped, tightly packed- 1 Cup
Cooked Tur Dal – 1 cup
Tamarind – small goose berry sized ball (soaked in water)
Heat the Oil in a vessel. Add Mustard Seed, Black Gram, Fenugreek Seed, Red Chillies, Green Chillies and Curry Leaves – one after another.
Add the chopped Onion. Sauté it soft for a couple of minutes.
Add chopped tomatoes and saute well.
Add the Tamarind extract. Add a cup of water, Salt, Haldi Powder, Sambar Powder and Chilli Powder.
When everything comes to a boil, add the green leaves. Simmer for 4 to 5 minutes till the raw smell of the masala powders goes away and the Green Leaves are done well.
Add the cooked Dal and mix. If you feel that it is too thick in consistency now, add required water to make it thin.
When it comes to a boil again, cover the vessel with a lid and simmer for 4 to 5 minutes stirring in between.
Transfer to a serving bowl.
Serve with hot Rice.