Keerai Thandu Sambar Recipe – Authentic Tamil Nadu Amaranth Stem Stew

Last Updated on 2 months by Neha Deshmukh

Keerai Thandu Sambar Recipe – Authentic Tamil Nadu Amaranth Stem Stew

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Keerai Thandu Sambar. It’s a comforting, flavorful stew from Tamil Nadu, and honestly, it’s one of those dishes that just feels like home. I first learned to make this from my auntie, and it’s been a family favorite ever since. It’s a little different from your typical sambar, focusing on the earthy goodness of amaranth stems. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Keerai Thandu Sambar isn’t just delicious; it’s packed with nutrients! Amaranth stems are incredibly good for you, and the sambar itself is a wonderful source of protein and fiber. It’s a relatively easy dish to make, perfect for a weeknight meal, and it’s a fantastic way to explore the diverse flavors of South Indian cuisine. Plus, it’s a great way to use up those amaranth greens if you’re growing them!

Ingredients

Here’s what you’ll need to make this flavorful sambar:

• 2 cups Tender keerai thandu (stems)
• 1/3 cup Tur Dal (split pigeon peas)
• Gooseberry-sized ball Tamarind
• 5-6 Pearl onion
• 1 Tomato
• 1/2 tsp Turmeric powder
• To taste Salt
• 1/2 tsp Oil
• 1 tbsp Coriander seeds
• 3 Dry Red Chillies
• 2 tsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds
• A pinch Asafoetida (hing)
• 1 Red Chilli
• 1 sprig Curry leaves
• 2 tbsp Coriander leaves, finely chopped

Ingredient Notes

Let’s talk about a few key ingredients!

• Keerai Thandu (Amaranth Stems): These are the stars of the show! They have a slightly earthy, spinach-like flavor. Look for bright green, tender stems. They’re becoming more available in Indian grocery stores, and sometimes even farmers’ markets.
• Sambar Podi: This is a homemade spice blend that adds a ton of depth to the sambar. While you can buy it pre-made, making your own is so rewarding! (I’ll link my favorite recipe at the end).
• Tamarind: Tamarind provides that signature sourness in sambar. I prefer using a small block of tamarind and making the extract myself, as it gives the best flavor. But tamarind paste works in a pinch!
• Tur Dal: This lentil cooks quickly and adds a lovely creaminess to the sambar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tsp oil in a pan. Once hot, add 1 tsp mustard seeds and let them splutter – that’s when you know they’re ready!
2. Next, add 1/2 tsp fenugreek seeds, a pinch of asafoetida (hing), 1 red chilli (broken into pieces), and a sprig of curry leaves. Sauté for a few seconds until fragrant.
3. Now, add 5-6 pearl onions and sauté until they turn translucent.
4. Chop 1 tomato and add it to the pan. Cook until the tomatoes soften and become mushy.
5. Time for the keerai thandu! Add 2 cups of chopped keerai thandu (amaranth stems) and 1/4 cup of water. Cover the pan and cook on medium heat until the stems are tender – about 10-15 minutes.
6. Season with salt and 1/2 tsp turmeric powder. Mix well.
7. Pour in the tamarind extract (made by soaking a gooseberry-sized ball of tamarind in warm water and squeezing out the juice) and simmer for 10 minutes to get rid of the raw tamarind taste.
8. Add 1/3 cup of cooked tur dal and 1/2 cup of water. Simmer for another 10 minutes, or until the sambar thickens to your liking.
9. Finally, garnish with 2 tbsp of finely chopped coriander leaves and serve hot with rice!

Expert Tips

• Don’t overcook the keerai thandu! You want it to be tender but still have a little bite.
• Adjust the amount of tamarind extract to your taste. Some people prefer a more sour sambar, while others like it milder.
• If the sambar is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder sambar, reduce the number of red chillies. For a spicier sambar, add more!
• Festival Adaptations: This sambar is often made during Pongal in Tamil Nadu, and it’s a welcome addition to any special occasion meal. My friend makes a slightly sweeter version for festivals, adding a touch of jaggery.

Serving Suggestions

Keerai Thandu Sambar is best served hot with a steaming bowl of rice. It also pairs wonderfully with idli, dosa, or vada. A side of papadum adds a nice crunch!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage.

FAQs

What is Keerai Thandu and where can I find it?

Keerai Thandu are the stems of the amaranth plant. You can usually find them at Indian grocery stores or farmers’ markets, especially if you live in an area with a large South Asian community.

Can I use frozen Keerai Thandu for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the sambar.

What is Sambar Podi and can I make it from scratch?

Sambar Podi is a homemade spice blend used in sambar. Absolutely, you can make it from scratch! It requires roasting and grinding various spices and lentils.

How do I adjust the tamarind extract for desired sourness?

Start with a smaller amount of tamarind extract and taste as you go. Add more, a little at a time, until you reach your desired level of sourness.

Can this sambar be made in an Instant Pot?

Yes! Sauté the spices and onions in the Instant Pot, then add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

What is the best rice to serve with Keerai Thandu Sambar?

A short-grain rice like sona masoori or parboiled rice is traditionally served with sambar. But honestly, any rice you enjoy will work!