Vallarai Keerai Sambar Recipe

Vallarai Keerai Sambar, also known as Brahmi Leaf Lentil Curry, is a southern Indian Indian sambar Made using from Vallai Keerai and Tamarind curry curry. This Sambar di Spinaci is a comforting recipe often served with hot rice and a spoonful of clarified butter. Traditionally cooked to the and finished with a simple temperament.

Vallarai Keerai Sambar

Vallai Keerai / Brahmi’s leaves are one of the healthiest spinach. This spinach has properties to increase the power of memory. They normally make Thogayal with it. But I wanted to try Sambar with it. So I did it and the result was appetizing. This kerai is a bit bitter but this sambar makes it so delicious that you just want to have it like a soup. Take a look at my other Sambar recipes.

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Information about Vallai Keerai Sambar

Vallaii Keerai’s Sambar’s recipe is a nourishing curry of southern India lentils made with Brahmi’s leaves, to the and a gently spiced tamarind base. It is perfect for those days when something healthy but satisfying, especially after a long or tiring week.

I still remember the first time I did it when I was trying to include more vegetables during pregnancy, it turned out to be nourishing and delicious. Since then, it has become a meal of comfort in my house. It is combined with hot rice and clarified butter, it is a truly satisfying lunch.

Similar recipes

Vallarai Thogayal

Kerai kootu

The wand leaves Thoran

Kerai poriyal

Why does this recipe work?

Base from the rich of protein: Toor from adding a creamy base and full of proteins that makes the dish abundant and healthy, perfect for a complete meal.

Natural Health Boost: Vallarai is known to increase memory, improve digestion and calm the mind, making it an excellent way to include medicinal vegetables in everyday food.

Because I love this recipe – After a heavy weekend or a festival, this is the type of dish I turn to – it is easy to digest, fill and calm down. On demanding days, this is my quick solution. Use simple basic points of the pantry, it is made in a pot and still looks like a complete meal if combined with rice.

Perfect with rice: Its consistency and aromatic profile are ideal for mixing with hot rice and a clarified touch of butter, making it a satisfactory lunch option for the soul.

Balanced bitterness: The mild bitterness of Vallai Keerai is softened by the tangozza of the tamarind and the sweetness of the shallots and a pinch of sugar, making it tasty even for those who usually don’t like vegetables.

Ingredients

SCAROGNO / SAMBAR CIPOLLA / CHINNA ULLI: These small onions add a natural sweetness and a depth to the sambar. When they jumped, they release a rich aroma that forms the base of the dish.

Garlic: The garlic offers a bold and earthy flavor and improves the general taste of Keerai’s sambar. It also helps digestion and adds a rustic touch to the dish.

Vallarai Keerai: This medicine green is the hero of the dish. It is known to increase memory and reduce stress, adds a subtle bitterness and a unique aromas profile.

Pulp of tamarindo: He adds the essential dimensions that balances the bitterness of the green and the wealth of the Dal. Raise the entire flavor of the curry.

Spices – I used coriander powder, turmeric and chilli pepper in this recipe. Or you can use Sambar powder.

Toor from / Tuvaram Paruppu: This is the base of the sambar, giving it a creamy consistency and a delicate and hazelnut flavor. It is rich in proteins and couples magnificently with vegetables and spices.

Timing – For the temperament you can use mustard, cumin, urad Dal, chilling, asfaeitda and curry leaves.

Hack

Chop the vegetables well: Finely cutting Vallai helps to reduce her bitterness and blends it without hitches in sambar. You can also slightly skip the leaves before adding a milder taste.

Balanced the flavors: If the Keerai has too strong or bitter flavor, add a little more tamarind or a small pinch of jaggery or sugar, perfectly balances the flavor.

Add a spoonful of clarified butter: A small tablespoon of butter clarified just before serving improves taste and aroma, especially if children or elderly are needed.

Also use other green: If Vallai is not available, you can exchange it with others Keerai like Arai Keerai, Mulai Keerai or even spinach.

Vallai Keerai Sambar (step by step)

Suggestions for experts

Pressure cook the dal for ease: Instead of boiling from the pan, use a pressure cooker for faster and creamier results, from 3 to 4 whistles usually make makeup.

Lightly fry the vegetables: Always climb Vallai Keerai before adding water. It helps to reduce rough smell and balance its natural bitterness.

Use small shallots for the best flavor: Sambar made with shallot (Chinna Ulli) has a sweeter and rich flavor than regular onions, especially in green dishes.

Use only fresh vegetables: It always uses fresh vallai leaves, widening or yellowed leaves can make the feel excessively bitter and opaque flavor.

Serve immediately: Keerai -based sambars have a better flavor when served warm and fresh, since heating can mitigate the flavor and thicken the consistency too much.

Variations

Vallarai kerai thuvaiyal: A chutney rich in nutrients made with brahmi leaves, lentils and spices. It is slightly bitter, earthy and better served with hot rice and a clarified thread of butter, a great way to include medicinal vegetables in your diet.

Sambar Udipi recipe: This classic Karnataka style sambar is slightly sweet, aromatic and made with a unique mixture of coconut, jaggery and freshly ground spices. It is beautifully combined with rice, ids or dosa.

Tiffin Sambar recipe: A lighter version of Sambar made specifically for breakfast items such as Idli, Dosa and Pongal. Use Moong Dal O Toor Dal and is thinner, slightly spicy and very tasty.

Pumpkin Sambar recipe: Made with yellow or white pumpkin, this Sambar has a natural sweetness and a soft consistency. It is relaxing, mild and perfect for both children and adults.

Sambar recipe: a traditional curry based on Indian lentil south cooked with vegetables, tamarind and spices. It is comforting, full of proteins and a fixed point of everyday for rice or tiffin.

Raw Mango Sambar recipe: This spicy sambar uses Mango Crudi instead of the tamarind, giving it a refreshing and fruity authentor. It is particularly popular in summer and goes well with simple rice.

Bacchetta Sambar recipe: Made with fresh berries (Murungakkai), this Sambar is rich in flavor and slightly spicy. The chopsticks add a unique aroma and are delicious if cooked up to soft.

Faq

Is Vallarai Keerai bitterness of taste?

Yes, it has a slightly bitter taste. But when cooked with tamarind, from and spices, the bitterness is balanced and adds a distinct flavor.

Can I use other vegetables instead of vallai will?

Absolutely! You can replace with spinach, Arai Keerai, Mulai Keerai or any other edible green if Vallai is not available.

Is this Sambar good for children and the elderly?

Yes, it’s fantastic for both. For children, you can reduce the spice level and add a little more than to make it more creamy and milder.

Can I do this sambar without tamarindo?

Yes, you can use a tomato for Venetics or reduce the amount of tamarind if you prefer less acidity. Some people even make a tamarind version.

How can I reduce Vallai’s bitterness?

Use fresh and tender leaves, brown well and balance the flavor with a little jaggery or tamarind more. Do not cook too much, as this can intensify bitterness.

Can I archive this sambar for later?

It has a better fresh flavor, but you can refrigerate the leftovers for a day. He hears gently and add a splash of water if he thickens.

📖 Recipe card

Sambar Vallarai Keerai recipe

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Preparation time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Porze: 4 portions

Calories: 157Kcal

Nutrition

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