Keerai Thandu (Greens Stem) is going to be wasted mostly but if its tender its good to use it. I have mixed this with Karamani(Black eyed beans) and prepared Sambar. This recipe is going straight to Nithu's Best out of waste Event.
Keerai Thandu - Chopped to 2 inch piece(Got out of 1 bunch of Greens)
Karamani (Brown or white) - 1 cup(Soaked and pressure cooked) Toor dal - 1/4 cup ( pressure cooked) Tamarind water - 1 cup
For grinding Dhaniya seeds - 2 tspns Channa dal - 1 tspn Urad dal - 1/2 tspn Dry Red Chilli - 3 nos(As per your taste) Grated Fresh coconut - 1/2 cup
For Seasoning Oil - 1 tspn
Mustard - 1/2 tspn
Hing/Asafotida - 2 pinches Curry leaves - few
Wash and Cook tender Keerai thandu (Greens stem) in tamarind water with turmeric and salt.
Add cooked karamani and boil it.
In a kadai, add 1/2 tspn oil and add for grinding ingredients stated above except coconut and saute till brown. Cool it and grind it to fine paste with coconut in a mixer/blender.
Now add this mixture and boil.
Finally add toor dal with salt and water.(See notes). Keep in low flame and stir occasionally.
Season it with oil, ghee(optional)mustard,(wait till it splutters) hing and curry leaves.
Keerai Thandu and Karamani Sambar is ready to serve with hot rice or chapathis.
Notes - * It can be semi-watery as sambar will become thick after sometime.
* People who have cholestrol and cannot use coconut can exclude it and prepare.
* Can pressure cook Karamani and toor dal at the same time in different vessels to save gas and time.