Murungai Keerai Sambhar


Toor dhal – 1/2 cup,
Moong dhal – 1/2 cup,
{both together pressure cooked},
Murungai Keerai – 2 cups,
Tamarind pulp – 3 spn.,
Turmeric powder – 1 spn.,
Chilly powder – 1 spn.,
Sambhar powder – 1 spn.,
Coriander powder – 1 spn.,
Salt – as required.

To grind:

Cumin seeds – 2 spn.,
Black pepper seeds – 1 spn.,
Fenugreek{vendhayam} seeds – 1/4 spn.,
Small onions – 5 or 6,
Grated coconut – 1/2 cup.

Grind all the above into a fine paste & keep aside. Heat the kadai, add 1 spn. oil temper with mustard seeds & urad dhal. First add the washed murungai keerai & saute for 2 min. then add tamarind pulp with required water followed by the cooked dhals & grounded paste. Add all the powders & salt, stir well & cook on medium flame. Once the Sambhar is ready add a pinch of asafoetida powder, garnish with coriander leaves & turn off.



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