Palak sambar

PALAK  SAMBAR

INGREDIENT

• Palak / spinach – 1 medium bunch
• Toor dal – ½ cup
• Tamarind – gooseberry  size
• Shallots – 10 or 12 chopped OR  1 onion chopped
• Curry leaves – few
• Tomato – 1 chopped
• Green chilli chopped – 1
• Fenugreek seeds – ¼ tsp [optional ]
• Sambar pwdr – 1 ½ tbsp or 2 tbsp
• Red chilli pwdr – ½ tsp
• Turmeric pwdr – ¼ tsp
• Asafoetida – a generous pinch
• Oil – 1 tbsp
• Ghee – 1 tsp
• Freshly grated coconut – 1 or 2 tbsp
• Salt to taste

PREPARATION

1. Pluck the leaves and tender stalk .Soak in water for sometime so that soil or dirt loosens .Wash ,rinse in several waters .Drain the excess water by keeping in a colander . Chop it finely and neatly .[I usually see people chopping it roughly ]
2. Clean ,wash ,rinse and soak the dal for sometime .Pressure cook it with salt + turmeric till soft .Mash it .
3. Soak the tamarind in ½ cup hot water and extract juice .

METHOD

Heat oil in a pan ,add mustard seeds + fenugreek seeds and let it crackle .[don’t allow fenugreek seeds to burn ]

Add shallots + green chilli + curry leaves + asafoetida and fry till

Add tomatoes + salt and fry till tomatoes soften.

Add sambar pwdr + turmeric pwdr + chilli pwdr and fry for sometime .

Add palak ,mix well and stir fry for  1 or 2 minute till it shrinks completely and there is no water .

Add tamarind juice + ½ cup of water and mix well.[water as per the consistency you want ]

Allow to boil for sometime .[raw smell of tamarind as to leave ]

Add cooked mashed dal and mix well .

Simmer on low flame for 2 mins.

Add coconut+ ghee and mix.

Off the flame .

Palak sambar is ready to serve.

NOTES

1. *** this sambar has to be thick and not thin , whenever u make sambar of leafy veg ,it has to be thick .
2. You can try it with drumstick leaves , methi and chowli leaves.
3. Adjust chilli pwdr according to the taste of sambar pwdr ,as it has chilli .

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