Sambar Keerai is a herb we usually find here in South India. Sadly, I do not know it's biological or English name.
We usually make sambar with this leaf and I have not had it in any other form. Since it does not grow at home frequently and is unavailable in the market, we have it utmost once or twice a year.
The traditional recipe is very simple. Make sambar without any vegetables. Then just add this leaf to the hot gravy and cover the vessel.
But at home, my husband loves vegetables in sambar, so I make the sambar with all vegetables and add this herb in at the very end. Anyway, the quantity of this keerai available is quite less. And it wilts in the hot gravy. So it makes sense.
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Make sambar either with or without any vegetables.
Method of making sambar without any vegetables.
Boil tamarind water with salt, turmeric powder until the raw smell of tamarind goes. Now add the sambar powder and asafoetida. Boil for 2-3 minutes and add the boiled dal. Cook for 3-4 minutes more and turn off flame. Splutter and add mustard seeds, red chilli and curry leaf.
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After your sambar is ready, this is what you do.
Pictorial for the rest of the process.
Remove leaf from stalk and wash well
Cut the leaf, not too small.
Prepare Sambar either with / without vegetables
After you turn off flame, add the cut leaf into the hot gravy and cover.
Look how the leaves have wilted after 10-15 minutes.
Final product!
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