ponnanganni keerai sambar recipe
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Ponnanganni keerai sambar recipe

spinach sambar made with water amaranth and drumsticks
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Cuisine: South Indian, Tamilnadu cuisine
Keyword: curry for rice, sambar, south indian curry
Servings: 4 servings
Author: Jinoo Jayakrishnan
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  • 3/4 cup tur dal
  • 1.5 cups water
  • 3 cups Ponnanganni keerai/water amaranth - Chopped
  • 1.5 tsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1 large pinch asafoetida
  • 1 large onion - chopped
  • 1 large tomato - chopped
  • 1 cup drumstick - sambar cut
  • 1/4 cup tamarind water
  • 1/4 tsp turmeric powder
  • salt to taste
  • 2 tsp sambar powder
  • 1.5 tsp ghee


  • Pressure Cook the tur dal with enough water to 3-4 whistles. Mash and keep it ready.
  • Heat oil in a pot and crackle mustard seeds, fenugreek seeds, asafoetida, onions and fry the onions till brown.
  • Further add tomatoes and fry till mushy.
  • When the tomatoes are cooked and soft, add drumstick, salt, turmeric powder, tamarind water and water.
  • Mix well and let it boil for 5 minutes.
  • Open and add the chopped greens and cook till they are soft.
  • When the greens are cooked, add cooked dal, sambar powder, water(if required) and let it boil for 5 more minutes.
  • lastly, add ghee, mix again and serve hot!