Spinach tamarind gravy (sambar)
Sambar is an everyday affair in a south-Indian home. It is usually made with "stronger" vegetables, but using spinach in sambar is healthy, though uncommon. The tamarind adds a tangy flavor to the spinach and my family loves this!

Ingredients: (serves 2)

spinach - 1 cup (finely chopped)
tomatoes - 2 (finely chopped)
sambar powder - 2 tsp (recipe provided separately)
tamarind paste - 1 1/2 tbsp
yellow pigeon peas (toor dal) - 3 tbsp
red lentils (Masoor dal) - 2 tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram (urad dal) - 1/2 tsp
asafoetida - a pinch
turmeric powder - a pinch
ghee - 1 tbsp
red chilly powder - 1/2 tsp (optional - depending upon how spicy the sambar powder is)
salt - 1 tsp (adjust to taste)


Wash and pressure cook the dals in plenty of water with a little salt and turmeric powder. Heat ghee in a sauce pan and add mustard seeds, cumin seeds, black gram and asafoetida. When it splutters, add tomatoes and fry for a couple of minutes until soft. Add spinach, sambar powder, salt and tamarind paste. Fry for 5 minutes. Add the pressure cooked dals and water if required, to obtain a thick liquid consistency. Boil for a couple of more minutes and serve hot with rice, idly, dosa, chapati, etc.
1 Response
  1. Alexa Says:

    wow this looks epic. so healthy soup. thanks for sharing the recipe.

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