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Paruppu Keerai Sambar|Keerai sambar Recipe(No Tamarind)

Paruppu Keerai sambar, a no tamarind sambar with fresh green leaves and tuvar dal. A delicious combination with steaming hot rice and ghee.
Course Main Course, Side Dish, Sides
Cuisine Indian
Keyword Keerai sambar, Keerai sambar recipe, Paruppu keerai recipe, Purslane leaves recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • Pressure cooker for cooking tuvar dal
  • Sauce pan for cooking sambar


  • 2 nos medium bunches of paruppu keerai/purslane leaves approximately 3 cups when chopped
  • ½ cup tuvar dal/toor dal/split pigeon peas
  • 2 nos medium-sized tomatoes chopped or 3 tbsp tomato puree
  • 2 tsp sambar powder homemade/storebought
  • 2 tsp fresh coconut
  • ¾ tsp salt or to taste


  • 1 tsp oil any vegetable oil
  • ½ tsp mustard seeds/kadugu
  • ¼ tsp methi seeds /fenugreek seeds
  • 2 nos red chilies i used round variety, crushed
  • ¼ tsp hing/asafoetida
  • a sprig of curry leaf


  • Wash and soak tuvar dal for 15 minutes. Drain, add fresh water and pressure cook it with little turmeric for 3 whistles or until soft. 
  • Wash, Clean and Chop Paruppu Keerai/Purslane Leaves. 
  • Heat oil given under "Tempering" in a kadai/thick bottomed pan. Splutter mustard seeds, add hing, curry leaves, methi/fenugreek seeds, crushed red chilies and saute for a minute.
  • Add chopped tomatoes or tomato puree, add 1/2 cup of Water. Add sambhar powder and cook until tomatoes are soft and oil separates.
  • Add chopped paruppu keerai/purslane leaves and another 1/2 cup of water. Add salt and coconut, mix well.
  • Let this cook for 10 minutes. By this time, the spinach will be almost cooked, add the soft cooked tuvar dal to this and let it cook for another 10-15 minutes.
  • After the said time, the sambar would have reached a thick consistency, if not let it sit for another 5 minutes.
  • When thick gravy consistency is reached, switch off the flame. Serve hot with rice or roti's too, i prefer this delicious gravy with both.