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November 16, 2012


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I learnt both the recipes from my MIL. Its a nice combination. I usually make this sambar once in a week. We love this. My MIL says , keerai sambar needs less tamarind and more dal. This sambar should be little bit thicker than our usual sambar. I used Arai keerai ( Amaranthus) here.U can try Mulai keerai & siru keerai , karisilankanni keerai too..If u r using siru keerai or karisilankanni keerai  add little more tamarind as those leaves tastes slighlty bitter..
  • Arai keerai ( amaranthus) – 1 cup
  • Tamarind – Big gooseberry size
  • Toor dal – 1/2 cup
  • Green chillies – 3 nos
  • Sambar powder – 2 tsp
  • Sambar onions – 12 nos ( use whole onions, no need to chop)
  • Turmeric powder – 1/2 tsp
  • Hing – 1/2 tsp
  • Salt & water – As needed
To temper:
  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Methi seeds –3/4 tsp
  • Urad dal – 1/2 tsp
  • Red chilli – 1 no ( pinch & add) ( i dint use here)
  • Wash & chop the keerai ( use the stem too ) roughly ..Pressure cook toor dal along with greens , 1/4 tsp of turmeric powder & a drop of oil till the dal is nicely mashed and set aside.
  • Extract the juice from the tamarind and set aside.
  • Now in a kadai ,heat oil and all the tempering items one by one  in the same order. Add the sambar onions & green chillies and saute till it turns transparent.
  • Now add the tamarind extract , 1/4 tsp of turmeric powder ,sambar powder , salt & hing. Let it boil well for few minutes with a nice aroma. Then add the mashed dal & greens mixture.Add little water if the sambar is too thick. Boil for 3 –4 minutes and serve hot.
NOTE: Greens can be cooked in the tamarind extract instead of adding with dal. But i follow this  method to reduce the cooking time.
Sometimes my MIL adds only red chillies ..
Adding sambar onions is a must for this sambar. This gives a great smell & taste. If u dont have sambar onions in hand, u can use roughly chopped big onions too..

  • Raw banana – 1 no ( big)  OR 2 nos ( if very small)
  • Sambar powder – 1.5 – 2  tsp
  • Turmeric powder – 1/4 tsp
  • Tamarind – Berry sized ( less than small gooseberry size)
  • Salt – as needed
To grind
  • Grated coconut – 2 tbsp
  • Big onion – 1 no
  • Jeera – 1 tsp
To temper
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – few
  • Wash , peel the skin and chop the raw banana in circles and soak in water. ( to avoid color change)
  • In a vessel, cover cook the raw banana along with salt , a piece of tamarind, sambar powder , turmeric powder , salt with required water.Cook for 5 mins & check the banana is done.Do not over cook them..
  • Now drain the excess water & set aside.Grind the coconut in a mixie, then add the big onion & jeera and run the mixie once or twice to crush the onions.( Onion pieces will be visible)
  • In a kadai , temper all the items given above and add the cooked raw banana pieces & the coarsely ground coconut- onion mixture..Saute in a low flame till u get nice aroma and the golden brown layer forms at the bottom.Add oil if needed..
  • While sauting make sure u don’t break the banana pieces and becomes mushy.
  • Serve with sambar rice !


  1. Awesome platter dear :) Super healthy sambar with a super delicious side-dish!! Keerai sambar pic looks so delectable :)
    Egg Rasam

  2. Such a healthy and delicious combo!!! so delicious and yummy!!

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  3. I love greens sambar very that simple home kind of meal anyday

  4. A very delicious & healthy sambhaar!!!
    Prathima Rao
    Prats Corner

  5. Healthy sambar and love the combo...

  6. Nice healthy and tasty sambar !! wonderful combo !!

  7. Chitra,
    same pinch. I made mullangi sambar and valaikai poriyal. Wonderful combination they are!!!!

  8. yummmmm yummm... tqs for sharing..

  9. oh wow....Lovely platter..My fav :)

  10. Keerai sambar n vazhakkai fry makes a perfect combo,
    s we too make paruppu keerai without tamarind or less tamarind :)

  11. Delicious sambar & poriyal.. great combo! woww


  12. Inviting combo, both sambar and poriyal makes me hungry.


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