I am a big addicted/fan of all types of Keerai. I am ready to prepare Keerai daily at home but being a mother of lil one, i have read, intake of keerai daily will ends up in digestion problem. So, am scared bit. But weekly twice Keerai will be a dish in my weekly food schedule. My hubby was keep on asking to prepare Keerai Sambar for past few weeks which was new to me, as am not a sambar lover, mostly will hesitate to prepare this. One day, i was sceptical to prepare this because of him. So, asked my mom for the recipe and finally PREPARATION DAY came. Here comes my new tried and my hubby favy's sambar dish for your views.
ALL YOU NEED:
| Siru Keerai/Arakeerai | 1 bundle |
| Green chilly | 3 Nos. |
| Chilly powder | 1 spoon |
| Garlic | 6 Nos. |
| Chopped Onion | 2 Nos. |
| Chopped Tomato | 1 No. |
| Tamarind Syrup | 1/4 cup |
| Salt | To Taste |
To Pressure cook:
| Toor Dhall | 1 cup |
| Garlic | 6 Nos. |
| Hing | Pinch |
| Turmeric Powder | Pinch |
To Temper:
| Green Chilly | 2 Nos. |
| Cumin Seeds | 1 spoon |
| Oil | 3 Spoons |
Take a wide vessel, add keerai, garlic and green chillies. Sprinkle some water allow it to cook until keerai gets cooked well by closing with lid. Once cooked, mash it using churner and pressure cook all the items under "
To Pressure cook" section for 10 minutes in simmer. Let Keerai and pressure cooked items sit for sometime.
Keep a pan, heat a spoon of oil. Add chopped onion, saute it for few minutes and add chopped tomato. Now add pressure cooked toor dhall and mix well with onion-tomato mixture. Now add chilly powder and adjust with salt. Then add tamarind syrup. Boil the mixture, until raw smell goes off. Now add mashed keerai, allow it to boil for few minutes. Meantime, temper the ingredients mentioned under section "
To Temper" and add it to the Keerai sambar and put off the flame. Now, serve with hot steamed rice and
Ragi balls. ♬ Sangeetha♡Nambi ♬
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