Thandu Keerai Sambar Recipe - Amaranth Greens Sambar Recipe
Thandu Keerai Sambar is a very traditional south indian sambar which is a delicious combination of lentils and green leaves such as spinach, fenugreek etc. Serve this with Rice and Raw Banana Roast for a wholesome weeknight dinner.
Thandu Keerai Sambar is a very traditional South Indian lentil curry made from spinach or amaranth leaves or any other green leaf of radish or beet. The sambar is cooked in a tangy tamarind base flavoured with homemade sambar powder. Thandu Keerai sambar is a favourite at home with my children and a variation from the regular dals.
Did you know: Most pulses have a low glycemic index. It helps keep blood sugar in control. Eat frequent meals every three to four hours to prevent fluctuations in blood sugar.
Here are more Sambar recipes to cook for your Indian vegetarian dinner:
- 1 cup Tamarind Water
- 1/2 cup Pearl onions (Sambar Onions) , quartered
- 2 cups Red Amaranth Leaves , chopped
- 2 teaspoons Sambar Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Arhar dal (Split Toor Dal) , cooked and mashed
- Salt , to taste Ingredients for Seasoning
- 1 teaspoon Sesame (Gingelly) Oil
- 1 pinch Asafoetida (hing)
- 1 teaspoon Mustard seeds
- 5-6 Curry leaves , roughly chopped
- 1 Dry Red Chilli
How to make Thandu Keerai Sambar Recipe - Amaranth Greens Sambar Recipe
To begin making the Thandu Keerai Sambar recipe, we will first cook the tuvar dal with 2-1/2 cups of water until it becomes very soft. See video recipe of how to cook lentils using pressure cooker.
Into the pressure cooker, add the tamarind water, amaranth greens (thandu keerai), pearl onions, sambar powder, turmeric powder and salt to taste. Add little water and pressure cook the Keerai for 1 whistle and turn off the heat.
Release the pressure immediately by lifting the weight off with the fork or by running cold water over the pressure cooker.
Once done, add the cooked dal and adjust the consistency of the Thandu Keerai Sambar and give it a taste. Adjust the salt as well according to your taste.
While the sambar is boiling, we will get the seasoning ready.
Heat oil in a small pan; add in the mustard seeds and the red chillies, stir for a few seconds until the mustard crackles and the red chilli is roasted. Finally add in the curry leaves and asafoetida powder and turn off the heat.
Pour this seasoning to the simmering Thandu Keerai sambar and stir. Turn off the heat and transfer the Thandu Keerai sambar to a serving bowl.