Wednesday, September 25, 2013

Keerai sambhar / Spinach sambhar



Ingredients (serves for 2)

Toor dal - 1/2 cup (1 cup size= 150 ml)
keerai (spinach) - 1 cup
oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
fenugreek seeds - 1/4 tsp
cumin seeds - 1/2 tsp
shallots (small onion ) - 6- 10 nos
green chili - 2
tamarind - 1 gooseberry sized
turmeric - 1/4 tsp
coriander powder - 1 1/2 tsp
chili powder - 3/4 tsp
asafoetida - a pinch
salt - as needed
coriander leaves

Method:


  • cut shallots into half and slit the green chilies lengthwise. chop the spinach as well
  • Pressure cook dal by adding enough water for 2 - 3 whistles
  • heat a vessel with oil and add mustard seeds, urad dal, fenugreek seeds and cumin seeds
  • once it splutters, add shallots and green chili
  • saute till it become golden brown in color. 
  • extract tamarind juice in 2 cups of water and add it to the vessel
  • add turmeric powder, salt, red chili powder and coriander powder.
  • Bring it to boil and then add spinach
     
  • let it cook for 5 mins . Mix well for even cooking
  • add cooked toor dal and asafoetida
  • let it boil for 5 mins and then switch off the flame
  • garnish with coriander leaves and serve hot with white rice. 


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