Keerai sambar is a wholesome South Indian dish made with lentils, tamarind, and fresh greens. It’s flavorful, nutritious, and pairs perfectly with rice for a hearty, comforting meal.
Keerai (Spinach) Sambar
Keerai Sambar was a happy discovery in my kitchen. For the longest time, I never knew greens could go into sambar—until I tried it one day, and the flavor was vera level! The earthy goodness of spinach (or any keerai) blends beautifully with the tangy tamarind and toor dal, making it a wholesome and comforting dish that pairs perfectly with rice. Now, it's a regular at home and a must-try if you're looking to give your sambar a nutritious twist.
Ingredients
- 4 cups Chopped Keerai (Spinach)
- 1/2 Red Onion sliced
- 2 Small Tomatoes cut into pieces (not too small)
- 1 tsp Tamarind paste
- 1/2 tsp Turmeric powder
- 2 tsp Sambar powder depends on the spice level you need
- 1 cup Cooked Toor Dal
- 1/2 cup Milk for smooth texture and reduces the dark color of tamarind
- Salt to taste
- 3 cups Water Mix water with tamarind paste and keep it aside
Seasoning
- 1 tsp Sesame Oil
- 1 tsp Mustard seeds
- 1/2 tsp Methi (Fenugreek) seeds
- 1/4 tsp Hing (Asafoetida)
- 2 Red chilies broken into two
- 1 sprig Curry leaves
Instructions
Now, let's cook!
- Heat a pan, when it's hot, add the ingredients under 'Seasoning' in the order given. Methi (Fenugreek) seeds will give a bitter taste if it turns dark brown. So keep the flame in low while adding it.
- Add the sliced onions and saute for a min. Now add the tomatoes, turmeric powder, saute and cover the pan with a lid for couple minutes for the tomatoes to turn soft.
- Pour in the tamarind water, add sambar powder, salt and cover it with a lid.
- Let the sambar boil for a good 7 to 8 mins till the raw flavor of the tamarind and the spice powders go away.
- Meanwhile mix cooked toor dal and milk together and keep it aside.
- The tamarind liquid would have reduced by now. Add the chopped spinach along with the dal mixture. Stir it well and taste test for salt level.
- Let it boil for a couple mins and turn it off when it starts thickening. I normally like my sambar a little thinner and my husband is the exact opposite of me :0
- Enjoy hot sambar over hot rice and ghee with a side of appalam. Yummm….
Tips
- I added mint along with onion and tomatoes, since I had it in my garden, so why not use it in the dishes I can 🙂 My Appa loves the mint flavor in sambar.
- Sundakkuzhambu – Leftover sambar can be heated up till it becomes a thick paste. You won't believe, it gives a 'semma' taste with thanni saadham (leftover rice mixed with water, little buttermilk, curry leaves and chopped shallots). Guess this tip is a leftover tip 🙂