Keerai Sambar

In Singapore we get different type of Keerai. This one is same as Arai keerai we get it back in India. My kids like selective sambar varieties,  this is one of them


  • Keerai  -  3 cups
  • Thuvar dhal – Half cup
  • Garlic - 5 pods
  • Sambar powder – 1 tablespoon
  • Turmeric powder – ¼ teaspoon
  • Tomato -1 (Chopped finely)
  • Sambar (Small) onion – 10 cut length wise
  • Salt as per taste
For seasoning:
  • 2 teaspoon oil
  • Half teaspoon mustard
  • 1/4 teaspoon fenugreek seeds
  • cumin seeds - 1/2 teaspoon
  • A pinch of asafetida
  • Dry Chillies - 2


  • Wash thuvar dhal and add 1 cup of water and cook it  (3/4 cooked). If you are using pressure cooker cook till 2 whistle
  •  When ready (sound completely off from pressure cooker) open the lid. Add  turmeric powder, Garlic pods, Onion, Tomato and pressure cook till soft. (completely cooked. One more Whistle)
  • In a kadai put the oil and when it is hot, add mustard. When it pops up, add fenugreek seeds, cumin seeds,dry chillies and asafetida and fry for just a second 
  • Add Keerai and little water and cook it for 10 mins
  • Add cooked dhal along with sambar powder stir well. When it starts boiling, add salt
  • Allow to boil for 2 mins.
  • Switch off and now it is ready to be served
Tips: After adding Keerai don't cover with lid to keep the color of the keerai
         When I was Dieting I was eating this (3/4 Cup) without rice