We use greens
in Masiyal, Poriyal Mor Keerai. Another way to include greens is in sambhar. I
have used Mullai keerai here. You can use, Vendheya keerai too
1/4 cup(Soak in warm water for 10 mins)
marble sized(Soak in 1 cup of warm water)
2 -3 tsp
the green if it very thick. Else use both the leaves and the stalk. Cut into small
pieces and wash thoroughly.
Soak the dal and Tamarind in warm water
for 10 mins
Squeeze the tamarind and take out
the extract. Add more water and again take the extract.
Heat oil in a small pressure pan. Add
mustard seeds. when it splutters add the fenugreek seeds and asafoetida. Saute
Now add the cut greens and green chillies.
Saute for 1 minute
Now add the tamarind extract.Add salt,
sambhar powder,,curryleaves and turmeric
Let it boil for 1 minute
Now add the soaked dal, add another 1/2
cup of water, close the lid, pt the weight on and cook it upto 3 whistles
Perfect sambhar is ready!!
and cutty of your choice. I have served it with broad beans curry