Venthaya Keerai Kuzhambu

Ingredients

1.Fenugreek Spinach – 1 bunch

2.Shallots – 10-12

3.Tamarind – 1 gooseberry size

4.Sambar powder – 2 teaspoons

5.Salt as per taste

6.Toor dhal – 1.5 handfull

To Temper

1.Mustard – 1 teaspoons

2.Curry leaves

3.Red chillies – 2 big pieces

4.Oil for frying – 3 to 4 teaspoons

Procedure

1.Soak tamarind in water and prepare tamarind solution.

2.Cook toor dhal(aleast 4 whistles). Smash it and keep it ready.

3.Clean spinach/keerai and chop them.

4.Heat kadai and temper above given items in oil. Fry shallots in the oil.

5.Add sambar powder and salt to the tamarind solution. Pour the tamarind solution to the Kadai. Add keerai to it when it starts to boil. Let it boil till the raw smell goes.

6.Once it boils for some time, add smashed toor dhal and let it boil for some more time, till

sambar becomes thick.

7.Serve the sambar hot with plain rice and vegetables. Any spinach can be used for this sambar.

You can call this Fenugreek Spinach curry(non tamil name) as well.This is a very healthy and delicious curry for the meal.