Things are getting a little hectic around here. For the past couple of months, I had been cooking and clicking for the Blogging Marathon themes two weeks in advance.But since the last week of Jan, everything is going on so fast and so many things need to be done , that I did not even have a single post ready!
In fact, this post is literally piping hot.Yes, it has been clicked right off the stove and posted immediately. I was still unsure what to prepare for the post today with the theme – Cooking from Books until 12 pm! I have loads of books but no time to go through them. I picked one randomly and was glad that I could cook something from that book which would serve the double purpose of having a dish to post and a dish for lunch.
I already have a Keerai sambar recipe.But the author’s version is quite different. She has credited the recipe to her cousin Chitra and calls it Chitra’s Keerai Sambar!
I have followed her recipe and made changes in the quantity of ingredients only.
- Wash both the dals and pressure cook with turmeric, quartered tomato along with 2 cups of water. Cook for 10 minutes or till the dal is soft.Do not discard the water.Mash the dal along with the tomato and keep aside.
- In a pan, put in the washed and chopped spinach leaves, 1/2 teaspoon salt. Sprinkle a little water and cover and cook for 5 minutes. Remove from heat.
- Heat oil for tempering and add the ingredients to temper.
- When the mustard pops, add asafoetida powder,ginger, green chillies and mix well.
- Add the tamarind extract, salt, sambar powder, and simmer for 10 minutes or till the tamarind extract reduces a little.
- Put in the cooked spinach and mix well.
- Add the mashed dal and check the consistency. [Add more water if needed.If it is too watery, let it simmer till you get the desired consistency.]
- Simmer for a few minutes for the flavors to blend and remove from heat.
Before serving drizzle the ghee and coconut oil and sprinkle coriander leaves and serve with steamed rice.
- The original recipe uses Capsicum. Since I did not have capsicum I skipped it. If using cut into 1 ” cubes and add in step 4.
- The flavor is enhanced when served drizzled with coconut oil and ghee. Do not skip that part.
lovely sambar with a twist… i also make it with methi leaves…
Really mouthwatering and healthy as well! I love your little Sambhar bucket 🙂 Gives a kalyanam feeling!
simply wonderful recipe. Mouthwatering here.
That's quite interesting PJ and I like the fact that this is piping hot..:)
NIce sambar. New and different one for me
so delicious and so aromatic!!!
Sowmya
Ongoing Event – Tried and Tasted – Raks Kitchen
Ongoing Event – Know Your Dairy – Cheese
Ongoing Event – Dish it out – Lentils & Garlic
I am gonna try this yummy recipe
Aromatic and delicious sambar, inviting spread.
This sounds so yummy. Almost similar to Andhra version pappu.
Wow! addition of ginger in sambar sounds very interesting!
I too am falling behind in having my posts done in advance…lovely version of sambar
Absolutely healthy and delicious sambar. Love the addition of spinach.
It's different than usual one. Interesting .
Nice way to add greens in diet. I usually prepare it with methi leaves. Need to try it with spinach…
Healthiest sambar dear..Nice presentation too 🙂
I don't know what half of the ingredients are because, just like my home country cooking, I can never get a translation to ingredients that makes sense (yautia anyone), but all your pictures look mouthwatering and I think I am paying more attention to you in the future, to see if I can recreate one of these beauties. Like they would say back home, Salud!
Great Recipe….look fabulous and perfectly done