1:26:00 PM
Vallarai Keerai Sambar
Ingredients:
Shallots / Sambar Onion / Chinna Ulli - 10
Garlic - 6 cloves
Vallarai Keerai / Brahmi Leaves- 3 cups chopped ( You can use any spinach)
Water as needed
Tamarind Pulp - 3 tblspn or a small lemon size
Coriander Powder / Malli Podi - 2 tblspn
Chilli Powder - 2 tsp
Salt to taste
Sugar - 1 tsp
For Cooking Dal:
Toor Dal / Tuvaram paruppu - 1/2 cup
Turmeric Powder / Manjal Podi - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Tempering Spices:
Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Asafoetida / Kaya Podi / Hing - 1/4 tsp
Dry Red Chilli - 1 broken
Method:
Take dal, turmeric powder and cumin seeds in a sauce pan, cover it with water. Bring it to boil and simmer for 20 mins till done.
Heat oil in a kadai. Add the tempering spices to hot oil and let it sizzle for a min.
Add in shallots, garlic and saute them for a min.
Add in chopped spinach and saute them well. Pour in water and bring it to a boil.
Add in coriander powder, chilli powder, tamarind pulp and mix well. Boil it again.
Add in cooked toor dal mix and mix well. Season with salt and sugar. Mix well and simmer for 5 to 8 mins.
Serve with rice.
Pictorial:\
 |
| Take all your ingredients |
 |
| I used vallarai keerai |
 |
| Chop spinach finely, peel shallots and garlic |
 |
| You have to boil, toor dal, turmeric and cumin seeds |
 |
| Add them to water and cook |
 |
| Cook it till done |
 |
| Heat oil in a kadai |
 |
| Add in cumin, mustard, urad dal, asafoetida and dry red chilli |
 |
| Add in shallots and garlic |
 |
| saute them well |
 |
| add in chopped spinach |
 |
| saute them well |
 |
| add water and mix well |
 |
| boil them |
 |
| add in coriander powder |
 |
| add in chilli powder |
 |
| add in tamarind pulp |
 |
| mix well |
 |
| bring it to boil |
 |
| add the dal mix |
 |
| mix well |
 |
| season with some salt and sugar |
 |
| Simmer for a while |
 |
| Serve |
0 comments:
Post a Comment