Kirai Sambar (Recipe in Hindi)
A diabetic friendly South Indian Recipes recipe with spinach - cut and steam oil, asafoetida - a pinch, salt - as per taste. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
14 steps- 1
To make Kirai Sambar, firstly pour the tur dal in a cooker in 2 cups of water
- 2
Cook until the city comes 2 and let it cook on low heat for 3 to 4 minutes
- 3
Turn off the gas and let the pressure drain
- 4
If the lentils become thick, add some water and mix it
- 5
Cut the spinach into the cooker with a little water and cook till 1 city comes
spinach - cut and steam oil(250 g) - 6
In a saucepan add dal, spinach, tamarind water, salt and sambar powder
spinach - cut and steam oil(250 g)salt - as per taste - 7
Cook for 5 minutes and let it boil
- 8
Add salt and mix
salt - as per taste - 9
Now heat the oil in a talla pan for tempering
- 10
Add mustard seeds and dry red chilies
- 11
Cook for 10 seconds and then add curry leaves and asafoetida
asafoetida - a pinch - 12
Turn off the gas
- 13
Add the sambar and add it to the tempering after boiling it
- 14
Serve the kirai sambar with cumin rasam, chow chow thoran and rice for dinner
Rate this recipe
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Kirai Sambar (Recipe in Hindi)
A diabetic friendly South Indian Recipes recipe with spinach - cut and steam oil, asafoetida - a pinch, salt - as per taste. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
14 steps- 1
To make Kirai Sambar, firstly pour the tur dal in a cooker in 2 cups of water
- 2
Cook until the city comes 2 and let it cook on low heat for 3 to 4 minutes
- 3
Turn off the gas and let the pressure drain
- 4
If the lentils become thick, add some water and mix it
- 5
Cut the spinach into the cooker with a little water and cook till 1 city comes
spinach - cut and steam oil(250 g) - 6
In a saucepan add dal, spinach, tamarind water, salt and sambar powder
spinach - cut and steam oil(250 g)salt - as per taste - 7
Cook for 5 minutes and let it boil
- 8
Add salt and mix
salt - as per taste - 9
Now heat the oil in a talla pan for tempering
- 10
Add mustard seeds and dry red chilies
- 11
Cook for 10 seconds and then add curry leaves and asafoetida
asafoetida - a pinch - 12
Turn off the gas
- 13
Add the sambar and add it to the tempering after boiling it
- 14
Serve the kirai sambar with cumin rasam, chow chow thoran and rice for dinner
Rate this recipe
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