Vallaarai Sambar Recipe

Vallaarai Keperah Sambar, also known as Brahmi Leaf Lentil Curry, is a healthy South Indian Sambar made using Vallaarai Pegi and Dal Curry based on Tamarind. This spinach is a recipe that is often served with hot rice and a little ghee. Toor Dal is traditionally cooked and finished with simple temperament.

Vallaarai Kelai Sambar

Vallaarai Leaves Pegi / Brahmi is one of the healthiest spinach. This spinach has properties to increase memory power. Usually they make thogayal with it. But I want to try Sambar with that. So I succeeded and the results were tempting. This segisy is a little bitter but this sambar makes it very good so you just want to have it like a soup. See my other recipes.

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About Vallaarai Kerese Sambar

Vallaarai Sambar’s recipe is southern Indian lentil curry made with brahmi leaves, toor dal, and tamarind bases that are gently seasoned. This is perfect for days when you want something healthy but satisfying, especially after a long or tiring week.

I still remember when I first made this when I tried to put more vegetables during pregnancy, it turned out to be nutritious and delicious. Since then, this has been a pleasant food in my house. This is paired with hot rice and ghee, it makes a truly satisfying lunch.

Similar recipe

Vallaarai Thogayal

KOOTU DEPARTE

Drumstick left Thoran

Poryal segis

Why is this recipe functioning?

Protein -rich dal base: Toor Dal adds a protein full cream base that makes a warm and healthy dish, perfect for complete food.

Natural Health Encouragement: Vallaarai is known for increasing memory, increasing digestion, and soothing to the mind, making this is a good way to put green vegetables in everyday food.

Why do I like this recipe – After eating weekends or heavy festivals, this is the type of dish that I go to -, easy to digest, fill, and calm. On busy days, this is my quick improvement. It uses simple kitchen staples, done in one pot, and still tastes like complete food when paired with rice.

Perfect with rice: The consistency and profile taste is ideal to mix with hot rice and a touch of ghee, making it a lunch choice that satisfies the soul.

Balanced bitterness: Light bitterness from Vallaarai Remarks is moisturized by sour sour and sweet taste of shallots and a pinch of sugar, making it delicious even for those who usually don’t like green.

Ingredients

Shallots / Sambar onions / Chinna Ulli: This small onion adds to the sweet taste and natural depth of Sambar. When sauteed, they release the rich aroma that forms the base of the dish.

Garlic: Garlic carries a bold and modest feeling and increases the overall taste of Sambar. It also helps digestion and add rural touch to dishes.

Vallaarai Pegi: This green medicine is a hero of dishes. Known to improve memory and reduce stress, this increases the subtle bitterness and unique taste profile.

Acid pulp: Add essential tanginess that balances the bitterness of green vegetables and wealth. It raises all curry.

Herbs and spices – I use coriander powder, turmeric & chili powder in this recipe. Or you can use sambar powder.

Toor Dal / Tuvaram Paruppu: This is the basis of sambar, giving cream texture and light and crazy taste. This is rich in protein and beautifully paired with vegetables and spices.

Tempering – For temperature you can use mustard, cumin, urad dal, chili, asafoeitda and curry leaves.

Hacking

Cut fine green: Vallaarai chopped subtly helping to reduce his bitterness and make him mingle smoothly to Sambar. You can also saute the leaves before adding a lighter taste.

Balance the taste: If the segisy tastes too strong or bitter, add a little additional acid or a little jaggery or sugar, it is very balanced.

Add a spoon ghee: Ghee’s small spoon before serving increases taste and aroma, especially if serving children or elders.

Use other green too: If Vallarai is not available, you can exchange it for other segisy such as Arai Pegi Pegi, starting to be selected, or even spinach.

Vallaarai Keregi Sambar (step by step)

Expert tips

Cooking pressure dal for convenience: Instead of boiling dal in a pan, use a pressure cooker for faster and thicker results, 3 to 4 whistles usually do tricks.

Saute green vegetables lightly: Always stir -fry vallaarai peg before adding water. This helps reduce raw odors and balance natural bitterness.

Use small onions for the best taste: Sambar made with shallots (Chinna Ulli) tastes sweeter and richer than ordinary onions, especially in green -based dishes.

Use fresh green vegetables: Always use fresh Vallaarai leaves, withered or yellowing leaves can make sambar too bitter and dull in taste.

Serve immediately: Sambars based in the segisy feels the best when served hot and fresh, because re -heating can make the taste and thickening too much texture.

Variation

Vallaarai Pegi Thuvaiyal: Chutney which is rich in nutrients is made with leaves, lentils, and Brahmi spices. This is a little bitter, modest, and best served with hot rice and drizzle, a good way to put green vegetables in your food.

Udupi Sambar recipe: Sambar Karnataka classic style is rather sweet, aromatic, and made with a unique combination of coconut, jaggery, and newly ground spices. This is beautiful in pairs with rice, idli, or sin.

Tiffin Sambar Recipe: The lighter version of Sambar is made specifically for breakfast items such as Idli, Sin, and Pongal. It uses a dal or toor dal and thinner, slightly seasoned, and very scented.

Pumpkin recipe: Made using pumpkin yellow or white, this sambar has a natural sweet taste and a soft texture. It is soothing, light, and perfect for toddlers and adults.

Sambar recipe: South Indian traditional curry based on lentils cooked with vegetables, acids, and spices. It is entertaining, rich in protein, and daily staples for rice or typhin.

Raw Mango Sambar Recipe: This sharp sambar uses raw mango as a substitute for acid, giving it a refreshing acid and fruit. This is very popular in summer and paired with plain rice.

Drumstick recipe: Made with fresh drum sticks (Murungakkai), Sambar is rich in taste and a little sharp. Drum sticks add a unique and delicious aroma when cooked until soft.

FAQ

Is Vallaarai Keerii Bitter Taste?

Yes, it feels a little bitter. But when cooked with acid, dal, and spices, the bitterness is balanced and adds a different taste.

Can I use other green vegetables not Vallaarai?

Very! You can replace with spinach, arai pegi Pegi, starting to be seamy, or other green that can be eaten if Vallaarai is not available.

Is Sambar good for children and elders?

Yes, this is good for both. For children, you can reduce the spice level and add a little more to make it more mustache and lighter.

Can I make this sambar without acid?

Yes, you can use tomatoes for tanginess or reduce the amount of acid if you prefer less acid. Some people even make a version without acid.

How to reduce the bitterness of Vallarai?

Use fresh leaves, tender, saute well, and balance the taste with a little jaggery or extra acid. Don’t be too ripe, because it can intensify bitterness.

Can I save this sambar for later?

It tastes fresher, but you can cool food leftovers for a day. Reheat gently and add splashes of water if it thickens.

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