Banana Spinach sambhar

Name: Banana Spinach sambhar
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 25 leaves Spinach; 1 raw banana; 1 spoon coriander seeds; 1/2 spoon urad dal; 1/2 spoon chana dal; 5 byadigi chillies; 3 pinches asafoetida; 4 pinches Turmeric powder; 10 fenugreek seeds; 1/4 spoon jeera seeds; 1 small pease Jaggery; to taste Salt; 1/2 lemon sizeTamarind; 3 spoons Coconut oil; 1/2 spoon mustard; Few Curry leaves; Few coriander leaves (optional); 1 small cup cooked dal; 1 cup fresh coconut

Usha V Bhat @Anugrahakitchen

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One of the famous sambhar in Temple style sambhar. Which is served in coastal Mangalore temples, prasadam is served in the form of afternoon lunch. It is a simple lunch.
Here freshly roasted and ground masala has been used and no onion or garlic

Usha V Bhat @Anugrahakitchen

Saved

Ingredients

15 minutes

4 servings

25 leavesSpinach
1raw banana
1 spooncoriander seeds
1/2 spoonurad dal
1/2 spoonchana dal
5byadigi chillies
3 pinchesasafoetida
4 pinchesTurmeric powder
10fenugreek seeds
1/4 spoonjeera seeds
1small pease Jaggery
to tasteSalt
1/2lemon sizeTamarind
3 spoonsCoconut oil
1/2 spoonmustard
Few Curry leaves
Few coriander leaves (optional)
1 small cup cooked dal
1 cupfresh coconut

Saved

Steps

15 minutes

1

Assemble all the Ingredients
2

Heat a pan, add 2 spoons coconut oil, add fenugreek seeds, urad dal and chana dal. Little fry them.
3

Add coriander seeds and byadigi chillies. Mix and little fry them
4

Add jeera seeds, turmeric powder, asafoetida and mix.
5

Add curry leaves and mix.
6

Finally add grated coconut and mix. Switch off the flame.
7

Cool the mixture,and grind into paste by adding water.
8

Add tamarind and grind them
9

Grinded masala ready.
10

Add salt
11

Add boiled dal and mix well.
12

Add grinded masala
13

Add small piece Jaggery,and check for salt and adjust.
14

Heat coconut oil mustard, red chilli,when mustard splutters, and add curry leaves
15

Pour over the prepared sambar. And switch off the flame.
16

Finally add little coriander leaves.
17

Serve with hot rice