Vallarai Keerai Sambar Recipe

• 10 no Shallots / Sambar Onion / Chinna Ulli (peeled)
• 6 cloves Garlic (peeled)
• 3 cups Vallarai Keerai / Brahmi Leaves (chopped - You can use any spinach)
• 2 cups Water (or as needed)
• 3 tbsp Tamarind Pulp
• 2 tbsp Coriander Powder
• 2 tsp Chilli Powder
• 1 tsp Sugar or Jaggery
• 2 tsp Salt (or to taste)

For Cooking Dal

• ½ cup Toor Dal / Tuvaram paruppu
• 1 tsp Turmeric Powder
• 1 tsp Cumin Seeds

For Tempering

• 1 tbsp Oil or Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Split Urad Dal
• ¼ tsp Asafoetida
• 1 no Dry Red Chilli
• 1 sprig Curry Leaves

1. 1

   Take dal, turmeric powder and cumin seeds in a sauce pan, cover it with water. Bring it to boil and simmer for 20 mins till done.

2. 2

   Heat oil in a kadai. Add the tempering spices to hot oil and let it sizzle for a min. Add in shallots, garlic and saute them for a min. Now add in chopped spinach and saute them well. Pour in water and bring it to a boil.

3. 3

   Add in coriander powder, chilli powder, tamarind pulp and mix well. Boil it again.

4. 4

   Add in cooked toor dal mix and mix well. Season with salt and jaggery. Mix well and simmer for 5 to 8 mins. Serve with rice.