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Tuesday, July 31, 2018

Keerai Sambar - Thotakura Sambar Recipe

Thotakura Sambar Recipe - Keerai Sambar

Keerai sambar is an authentic South Indian Sambar Recipe made with fresh Green leaves simmered in tamarind juice  & spiced with chilli Powder & Sambar Powder. you can make this sambar using either Araikeerai,Mullai keerai,sirukkerai or Ponnanganni keerai. Green leaves are rich in Anti oxidant & Fiber. As Greens are rich in fiber. It keeps your stomach full.As Greens has lot of water content in it, it keeps you hyderated.



Thotakura Sambar

 Prep Time :  10   min. 
Cook Time : 20 - 25  minute.
Recipe Category: Sambar
Recipe Cusine South Indian
Serves:4

Ingredients

Keerai/Thottakura - 1 bunch.
Toor dal - 1/2 cup.
Chilli Powder - 1 tsp.
Sambar Powder - 1 tsp.
Turmeric Powder - 1/8 tsp.
Tamarind - Goosebery size.
Pearl onions - 10- 12.
Tomato - 1.
salt - As needed.

To temper

Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
Methi seeds - 1/4 tsp.
Red chilli - 1.(Broken)
hing - 1/8 tsp.
oil - to fry.

Preparation

  • Soak the tamarind in needed water for 1/2 an hour, then squeeze it.Throw the pulp & retain the juice.
  • Remove the skin of pearl onions.
  • chop the keerai & tomatoes finely.
  • To toor dal, add turmeric & needed water. Pressure cook for 4 whistles till soft.



Method

  • Heat the oil, add mustard seeds.When it splutters add cumin seeds & Red chilli.
  • When is sizzles add fenugreek seeds & hing.Give a quick mix.
  • Add  pearl onions saute till it turns pink, then add chopped keerai. Saute for 2 - 3 minutes.





    • Then add chopped tomato saute for a minute.
    • Then add needed water & boil till keerai is cooked.
                           

    • Then add  tamarind juice,Chilli Powder,Sambar Powder & salt.
    • Cook for 3 - 4 minutes, till raw smell of tamarind juice goes off.
    • Then add cooked  toor dal. cook for few minutes,till it gets sambar consistency.


    Notes
    • Araikeerai,Mullai keerai,sirukkerai or Ponnanganni keerai can be used  to make this keerai sambar.
    • Adjust chilli powder, according to your taste buds.
    • While Cooking Greens,don't close the lid, cook it open because volatile acid needs to escape.Greens cooks faster with open lid itself.
    • you can use 2, 3 cloves  of Garlic, while cooking.

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