Spinach Sambar/Keerai Khozambu/Huli Soppu

Ingredients

Red/green Spinach – 1 packet / 2 bundles

Fenugreek leaves (Menthya soppu) – 1 packet / 1 bundle

Green chillies – 6 Nos.

Dry red chilli – 1 No.

Tamarind juice – 1 cup

Turmeric powder – 1 teaspoon

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Fenugreek – 1 teaspoon

Asafoetida – 1 teaspoon

Salt – to taste

Oil – 1 teaspoon

Method

a) Cut spinach & fenugreek leaves into small pieces.

b) Heat the oil in a pan on medium flame.

c) Add mustard, fenugreek & asafoetida with green chillies & red chillies.

d) Include spinach to the pan with little water. The pan should not be closed during this recipe.

e) After 5 mins/spinach is completely cooked, add salt, cooked dhal & turmeric powder. Allow this to boil for 5 mins.

f) Add tamarind juice to the pan.

g) Remove this from heat once the mixture takes to medium consistency.