Spinach Sambar


Category : Sambar/Kuzambu Varieties

Palakoora Puluskoora

This is a thick and hearty spinach sambar. I use my MIL’s sambar powder. Utterly delicious dish. It is also extremely filling. When I make this dish, I usually do not make anything else other than fry papads. We get full very soon. We polish this dish off with a tall glass of cold buttermilk. Again, from my MIL’s kitchen.


  • 100 gm toor dal, ½ cup + 1 Tbsp
  • 200 gm spinach, little less than ½ pound
  • 100 gm tomato, ½ cup when chopped
  • 2 small onions, finely chopped
  • 3 green chilies
  • lime sized tamarind pulp extracted, or 2 big Tbsp
  • Salt
  • Sambar powder, 3 tsp
  • Curry leaves, 3 sprigs
  • Tempering:

  • Urad dal, 2 tsp
  • Black mustard seeds, 1.5 tsp
  • 1 red chili, broken
  • 1 Tbsp Oil
  • Method:

  • Wash spinach and tomatoes very well.
  • Chop spinach very finely.
  • Chop tomatoes into fine pieces.
  • Cut Chilies lengthwise.
  • Heat a large and thick Sauce pan.
  • Add 3 cups water, and washed toor dal.
  • Once toor dal is half boiled, add spinach, tomatoes, onions, and green chilies.
  • When cooked completely add tamarind pulp.
  • Add sambar powder and salt.
  • Add more water and boil.
  • In a separate pan, heat oil and add tempering ingredients.
  • Add curry leaves when spluttering stops.
  • Pour into the Sambar.
  • Put the lid on, let sit 30 minutes before serving with hot rice and papads.
  • Comments (1)

    Not explained Well . 1st line of ingredients 1 Tbsp of what ????

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