Keerai thandu Sambar/Spinach stem sambar is a yummy sambar made with left over Spinach stem.
My Mil gave this idea to use up the stems instead of throwing them and it really clicked as we all loved the Sambar also we are not loosing the nutrients of the stem part. I have used Palak/Pasalai keerai Stem, you can also use Araikeerai, Mulai keerai or Siru keerai (Amaranthus) stems but make sure to select the tender ones.
- 8-10 Left over Spinach Stem (Chopped to 1 inch length)
- 2 Tomatoes (Chopped finely)
- 1 Cup Toor Dal
- A gooseberry size Tamarind
- 2 tsp Sambar powder
- A spring Curry Leaves (Chopped roughly)
- 2 tbsp Coriander leaves (Chopped finely)
- As per taste Salt
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- A small piece Hing/Asafoetida
- 2 tbsp Oil
1) Pressure cook toor dal and keep aside. Also soak tamarind in warm water.
2) Heat oil in a kadai and add Mustard seeds to crackle. Then add fenugreek seeds, Hing and fry.
3) Add chopped keerai thandu and fry till they become tender.
4) Next add tomatoes and fry till they turn mushy.
5) Next add sambar powder and mix well.
6) Add 1 cup water and leave it to boil for 10 mins in medium flame.
7) Add cooked toor dal and leave it to boil for another 10 mins.
8) Extract tamarind juice from tamarind pulp and add this to sambar. Also add enough salt and leave it to boil for 10 more minutes.
9) Finally garnish with chopped Curry and Coriander leaves and switch off the flame.
Tasty Keerai thandu sambar is ready.
1) You can also add 1 tsp of Jaggery for enhanced taste.
2) If you have fenugreek powder, you can skip adding whole fenugreek and add this powder finally.