Vallarai Keerai Sambar Recipe

Vallarai Keerai Sambar, also known as Brahmi Leaf Lentil Curry, it is a wholesome South Indian sambar made using vallarai keerai and tamarind-based dal curry. This spinach sambar is a comforting recipe often served with hot rice and a dollop of ghee. Traditionally cooked toor dal and finished with a simple tempering.

Vallarai Keerai Sambar

Vallarai Keerai / Brahmi Leaves are one of the healthiest spinach. This spinach has properties to increase memory power. Normally they make thogayal with it. But i wanted to try sambar with it. So i made it and the result was mouthwatering. This keerai is a little bitter but this sambar makes it so yummy you just want to have it like a soup. Check out my other sambar recipes.

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About Vallarai Keerai Sambar

Vallarai Keerai Sambar Recipe is a nourishing South Indian lentil curry made with brahmi leaves, toor dal, and a gently spiced tamarind base. It’s perfect for those days when you crave something healthy yet satisfying, especially after a long or tiring week.

I still remember the first time I made this when I was trying to include more greens during pregnancy ,  it turned out to be both nourishing and delicious. Since then, it’s become a go-to comfort meal in my home. It is paired with hot rice and ghee, it makes for a truly fulfilling lunch.

Similar Recipes

Vallarai thogayal

Keerai Kootu

Drumstick leaves thoran

Keerai poriyal

Why this recipe work?

Protein-Rich Dal Base: Toor dal adds a creamy, protein-packed base that makes the dish hearty and wholesome, perfect for a complete meal.

Natural Health Boost: Vallarai is known for boosting memory, improving digestion, and calming the mind, making this a great way to include medicinal greens in everyday food.

Why I love this recipe – After a heavy weekend or festival eating, this is the kind of dish I turn to —, it’s easy to digest, filling, and calming. On busy days, this is my quick fix. It uses simple pantry staples, gets done in one pot, and still feels like a complete meal when paired with rice.

Perfect with Rice: Its consistency and flavor profile are ideal for mixing with hot rice and a touch of ghee, making it a soul-satisfying lunch option.

Balanced Bitterness: The mild bitterness of vallarai keerai is mellowed by the tanginess of tamarind and the sweetness from shallots and a pinch of sugar, making it tasty even for those who don’t usually like greens.

Ingredients

Shallots / Sambar Onion / Chinna Ulli: These small onions add a natural sweetness and depth to the sambar. When sauteed, they release a rich aroma that forms the base of the dish.

Garlic: Garlic brings a bold, earthy flavor and enhances the overall taste of the keerai sambar. It also helps in digestion and adds a rustic touch to the dish.

Vallarai Keerai : This medicinal green is the hero of the dish. It is known for boosting memory and reducing stress, it adds a subtle bitterness and a unique flavor profile.

Tamarind Pulp: Adds the essential tanginess that balances the bitterness of the greens and the richness of the dal. It lifts the entire flavor of the curry.

Spices – I used coriander powder, turmeric & chilli powder in this recipe. Or you can use sambar powder.

Toor Dal / Tuvaram Paruppu: This is the base of the sambar, giving it a creamy texture and a mild, nutty taste. It’s rich in protein and pairs beautifully with greens and spices.

Tempering – for tempering you can use mustard, cumin, urad dal, chillies, asafoeitda and curry leaves.

Hacks

Chop the Greens Fine: Finely chopping vallarai helps reduce its bitterness and makes it blend smoothly into the sambar. You can also lightly saute the leaves before adding for a milder taste.

Balance the Flavors: If the keerai tastes too strong or bitter, add a little extra tamarind or a small pinch of jaggery or sugar, it perfectly balances the flavor.

Add a Spoon of Ghee: A small spoon of ghee just before serving enhances the taste and aroma,  especially if serving kids or elders.

Use Other Greens Too: If vallarai is not available, you can swap it with other keerai like arai keerai, mulai keerai, or even spinach.

Vallarai Keerai Sambar (Step by Step)

Expert tips

Pressure Cook the Dal for Ease: Instead of boiling dal in a pan, use a pressure cooker for faster and creamier results , 3 to 4 whistles usually do the trick.

Saute the Greens Lightly: Always saute vallarai keerai before adding water. It helps reduce raw smell and balances its natural bitterness.

Use Small Shallots for Best Flavor: Sambar made with shallots (chinna ulli) tastes sweeter and richer than with regular onions, especially in green-based dishes.

Use Fresh Greens Only: Always use fresh vallarai leaves, wilted or yellowing leaves can make the sambar overly bitter and dull in flavor.

Serve Immediately: Keerai-based sambars taste best when served hot and fresh, as reheating can dull the flavor and thicken the texture too much.

Variations

Vallarai Keerai Thuvaiyal: A nutrient-rich chutney made with brahmi leaves, lentils, and spices. It’s slightly bitter, earthy, and best served with hot rice and a drizzle of ghee, a great way to include medicinal greens in your diet.

Udupi Sambar Recipe: This classic Karnataka-style sambar is mildly sweet, aromatic, and made with a unique blend of coconut, jaggery, and freshly ground spices. It pairs beautifully with rice, idli, or dosa.

Tiffin Sambar Recipe: A lighter version of sambar made especially for breakfast items like idli, dosa, and pongal. It uses moong dal or toor dal and is thinner, mildly spiced, and very flavorful.

Pumpkin Sambar Recipe: Made using yellow or white pumpkin, this sambar has a natural sweetness and soft texture. It’s soothing, mild, and perfect for both toddlers and adults.

Sambar Recipe: A traditional South Indian lentil-based curry cooked with vegetables, tamarind, and spices. It’s comforting, protein-rich, and an everyday staple for rice or tiffin.

Raw Mango Sambar Recipe: This tangy sambar uses raw mangoes in place of tamarind, giving it a refreshing and fruity sourness. It’s especially popular in summer and pairs well with plain rice.

Drumstick Sambar Recipe: Made with fresh drumsticks (murungakkai), this sambar is rich in flavor and slightly tangy. The drumsticks add a unique aroma and are delicious when cooked till soft.

FAQ

Is Vallarai Keerai bitter in taste?

Yes, it has a slightly bitter taste. But when cooked with tamarind, dal, and spices, the bitterness is balanced and adds a distinct flavor.

Can I use other greens instead of Vallarai?

Absolutely! You can substitute with spinach, arai keerai, mulai keerai, or any other edible greens if vallarai isn’t available.

Is this sambar good for kids and elders?

Yes, it’s great for both. For kids, you can reduce the spice level and add a little more dal to make it creamier and milder.

Can I make this sambar without tamarind?

Yes, you can use a tomato for tanginess or reduce the tamarind quantity if you prefer less sourness. Some people even make a version without tamarind.

How do I reduce the bitterness of vallarai?

Use fresh, tender leaves, saute them well, and balance the flavor with a bit of jaggery or extra tamarind. Do not overcook, as that may intensify bitterness.

Can I store this sambar for later?

It tastes best fresh, but you can refrigerate leftovers for a day. Reheat gently and add a splash of water if it thickens.

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