Cooking web notes

INGREDIENTS:

TO TEMPER:

METHOD:

1. Pressure cook toor dhal,keep aside and extract tamarind juice.
2. Peel of small onions and slit green chilies.
3. Clean the keerai,and chop it...not too fine.
4. Heat a kadai with oil and add the items under To Temper table in order.
5. Then add onions and green chilies and fry till onions turn golden brown.
6. Add this to the tamarind extract,with salt,turmeric and sambar powder and bring to boil.(Add required water).
7. After 2 minutes add the chopped keerai,and turn the keerai so that it gets immersed .
8. Boil till keerai gets cooked,check the stem for doneness.
9. Lastly add thoor dhal and boil for 2 minutes and now keerai sambhar is ready!

Serve with rice and ghee on top of it..

NOTE:

• We can use any variety of keerai...
• I have used the stem too,you can use leaves alone..
• Water should be added carefully-very less,since this sambhar should be bit thicker in consistency than our usual sambhars.