Keerai saambar | How to make Keerai saambar

By Vimala Sethuraman  |  20th May 2016  |  
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  • Keerai saambar, How to make Keerai saambar
Keerai saambarby Vimala Sethuraman
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Video for key ingredients

  • Sambhar Powder

About Keerai saambar Recipe

Tasty healthy easy to prepare

Keerai saambar is delicious and authentic dish. Keerai saambar by Vimala Sethuraman is a great option when you want something interesting to eat at home. Restaurant style Keerai saambar is liked by most people . The preparation time of this recipe is 17 minutes and it takes 15 minutes to cook it properly. Keerai saambar is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Keerai saambar. Keerai saambar is an amazing dish which is perfectly appropriate for any occasion. Keerai saambar is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Keerai saambar at your home.

Keerai saambar

Ingredients to make Keerai saambar

  • One small lime size tamarind soaked in water and juice extracted
  • Any keerai/paalak amaranth methi, manathakali etc,well washed and chopped
  • One tomato.for added flavour
  • 1 1/2 tsp sambar powder 3/4thtsp salt
  • 3/4 cup pressure cooked dal with little turmeric powder
  • methi seed - 1/ teaspoon
  • brinjal - 2
  • Drumstick - 2
  • Sliced onions - 2
  • mustard seed - 1/2 teaspoon
  • jeera - 1/2 teaspoon
  • asafoetida
  • curry leaves
  • coriander leaves

How to make Keerai saambar

  1. Take a kadai . Pour 2tsp of oil. When heated add methi seed,jeera one or two red chilly splitted, asefotida and mustard seed.
  2. Now add the tomato and kerrai of your choice. Stir for a second and pour the tamarind juic. Add the sambar powder and salt
  3. In addition add the brinjal or drumstick peices. let everything get cooked and veg turn soft. Add the pressure cooked dal. Allow it to boil for another 2 to 3 minutes and put of the fire.
  4. Lastly add corriander leaves and curry leaves. Serve hot with rice or use for dosa idly

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