Palak sambar recipe | How to make palak sambar | Palak huli | Palak koddel | Palak huli saaru

By Latha on April 11th, 2017

Palak sambar recipe

Palak sambar recipe explained with step by step pictures. Palak sambar is prepared using palak leaves, lentils, coconut and fresh ground masala. This is a very tasty sambar recipe prepared using palak leaves or spinach leaves. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places.

Palak is very healthy. It has numerous health benefits. If you are looking for more palak recipes then check our palak soup, palak paratha, massoppu, upsaru and bassaru recipes.

If you are looking for more sambar recipes then do check my amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.

Palak sambar recipe

Preparation time: 5 min
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 1 bunch palak leaves
  2. 1/4 cup black eyed beans or lobia or alasande kalu
  3. 1/4 tsp turmeric powder
  4. 2 tsp crystal salt (or as per your taste)
  5. A marble sized tamarind

Ingredients for masala: (measuring cup used = 240ml)

  1. 1/2 cup grated coconut
  2. 2 - 4 red chili
  3. 2 tsp coriander seeds
  4. 1/2 tsp mustard seeds
  5. 2 cloves of garlic
  6. 1 tsp cooking oil

Ingredients for tempering:

  1. 1 red chili
  2. 5 - 6 curry leaves
  3. 1/4 tsp mustard seeds
  4. 1 tsp cooking oil

Instruction for making palak sambar:

  1. Soak the black eyed beans or lobia or alasande kalu or cowpea for 2 hours. If you are in hurry, just pressure cook it for 2 whistles.
  2. Clean, wash and chop the palak leaves.palak or spinach leaves for palak sambar
  3. Take chopped palak leaves, soaked lentils, salt and turmeric powder in a pressure dal for palak sambar
  4. Add in a cup of water and cook by making 1 or 2 vegetabes for palak sambar
  5. Take the ingredients listed under "for masala" and fry until mustard seed splutters using a tsp of oil. Please note, garlic should not be fried. Fry red chili, coriander seeds and mustard seeds.spices for palak sambar
  6. Grind roasted spices and grated coconut using a mixer grinder. Use required water and grind until smooth.grinding masala for palak sambar
  7. At the end add in peeled garlic and coarse grind it.garlic for palak sambar
  8. Then add this ground masala into the cooker, which has cooked leaves. Add in required salt and tamarind extract.salt and masala for palak sambar
  9. Add in tamarind extract.tamarind for palak sambar
  10. Add in required water, mix well and bring it to boil.boiling palak sambar
  11. Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty palak sambar with hot rice.tempering palak sambar

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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