Occasionally the local Asian shop has Chilli Leaves and we are always excited to bring a bunch home. We have a few favourite ways of using them – they are so unusual in Australia. One of our favourite ways is to make a Chilli Leaf Sambar. It is a standard sambar with an onion tadka, into which the cooked leaves are stirred. The flavours are allowed to develop and the sambar is served with rice.
I have topped it with melted ghee mixed with some Indian chilli powder for a spicy lift to the dish. This isn’t necessary, but a small pat of ghee on top of the sambar makes a delightful finishing touch.
This sambar can be made with Mustard Greens, Drumstick leaves or Amaranth Greens too.
Browse our Sambar recipes, and Chilli Leaves dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring dishes.
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