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November 16, 2012


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I learnt both keerai sambar & raw banana curry recipes from my MIL. Its a nice combination. I usually make this sambar once in a week as its healthy. We love this combo. 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 – 2 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) 
  • 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. You can also pressure cook dal & keerai separately. 
  • 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  cooking 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 – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Tamarind – Berry sized ( less than small gooseberry size)
  • Salt – as needed
To grind
  • Grated coconut – 3 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 !

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  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.

  13. Hi Chitra, you had posted two recipes for Sambhar powder on your website. Which sambhar powder did you use for this recipe ?

    1. I have used my MIL's version. i.e the first version given in that post:)

  14. Awesome website chitra. Very inspiring. I like the combinations u suggest ..... Thanks for sharing lovely, healthy and traditional recipes. Thanks to ur mom in law too. ����

  15. Hi chitra,

    I love ur website a lot....especially interested in the combinations that u suggest.....👍 , interesting recipes in every page. Thank u for sharing healthy , traditional recipes..... 👌

    1. Thank you so much Rizwana :)

    2. You should not pressure cook or in general cook the spinach covered which will make it lose all its nutrients

    3. Yeah, even we used to follow this.But nowadays its all changed just for quick cooking.So if we like to follow the old fashioned way, we can go ahead.


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