Spinach Sambar | Palak Sambar | Sambar recipe | Tamilnadu Style Sambar
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Spinach Sambar | Palak Sambar | Sambar recipe | Tamilnadu Style Sambar- Tamil Nadu has many kinds of Sambar. They use virtually every vegetable to make Sambar. A Tamil friend taught me this Spinach Sambar. It is a simple recipe with just 4-5 ingredients, and it tastes lovely with Rice, Idli, Dosa and most other items.
Before you get into the recipe, read the tips and find out how to make the best Spinach Sambar.
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Tips
Split Pigeon Pea/Tur Dal:
This Sambar can be made not just with Tur Dal but also with Green Gram, raw Bengal Gram or split Green Gram.
Usually, we wash, soak and cook Tur Dal for Sambar. But I roasted it until it turned aromatic and then cooked. This makes the Sambar also fragrant.
In Tamil Nadu, they soft cook the Dal. I have also blended the Dal in the mixie to get a thick consistency.
Spinach:
You could use any other green leafy vegetable as per your taste.
Seasoning:
The Sambar can be started with seasoning. Or you could add the seasoning at the very end, bring to one more boil and then remove it from fire. I started with the seasoning.
Jaggery:
Usually, a small piece of Jaggery added to the Sambar balances the flavours nicely. But if you do not like the taste, you could drop it.
Spinach Sambar | Palak Sambar | Sambar recipe | Tamilnadu Style Sambar - Recipe Video
Spinach Sambar | Palak Sambar | Sambar recipe | Tamilnadu Style Sambar
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 5
Ingredients
- 1/2 cup Split Pigeon Pea/Tur Dal
- 200 gms Spinach leaves
- 300 ml Tamarind paste (Paste extracted from a big lemon-sized Tamarind ball)
- 3 Green Chillies
- 10 - 12 Sambar Onions/Sliced Onions
- Salt
- 1 tsp Mirchi Powder
- 1/2 tsp Turmeric
- 2 tbsp Sambar Powder
- 2 tbsp Green Coriander
- 1/2 liter Water
- 2 tsp Oil
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 3 Red Chillies
- 2 Sprigs Curry Leaves
Instructions
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Roast Tur Dal in pan on a low flame until it gives out an aroma. Remove and wash and cook in a pressure cooker until it is soft.
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Blend the cooked Tur Dal in a mixie.
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Heat Oil and add Mustard Seeds, fenugreek Seeds and Red Chillies and fry.
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Add onions. Green Chillies, Salt and Turmeric and cook until the onions are soft.
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Add chopped spinach and fry until the raw smell goes.
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Once Oil separates from Spinach, add the Tamarind Paste and ½ liter Water and let it boil.
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Add the Sambar Powder to the boiling mixture and let it boil on a medium flame
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Add the cooked Tur Dal and Mirchi Powder and let it simmer more.
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Add Green Coriander finally and remove it from fire.
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