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Amaranth Leaves / Dantina Soppu Sambar


Amaranth Leaves / Dantina Soppu Sambar

Amaranth Leaves Sambar, a sambar recipe, amaranth leaves tempered and cooked in coconut-fried chana dal paste.
Prep Time10 mins
Cook Time15 mins
Course: Sambar
Cuisine: South Indian
Keyword: Veg Gravy
Servings: 4
Author: Chaya


  • 1 Cup Amaranth Leaves chopped
  • 1 medium Tomato chopped
  • 1 medium Onion chopped
  • 2 tbsp Sambar Powder
  • 4 tbsp Fresh Coconut chopped/grated
  • 1 tbsp Roasted Chana Dal
  • 1/2 tbsp Tamarind Paste
  • 1/8 tsp Asafoetida/Hing
  • 1 string Curry leaves
  • 2 Dry Red Chilly
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Salt
  • 2 tbsp Oil


  • Sambar masala paste:
    In a mixing jar add coconut, roasted chana dal, sambar powder, tamarind paste, blend it to fine paste, add water if required.
  • In a kadai add oil, mustard seeds, as it starts to splutter, add cumin seeds, dry red chilly, curry leaves, chopped onion, saute.
  • Add hing/asafoetida, stir, add salt, turmeric powder, saute.
  • Now add chopped tomato, stir well, add chopped amaranth leaves, saute it for 1 min, close the lid and cook for 3 to 4 mins on low-medium flame.
  • Add sambar masala paste, mix well, add water according to sambar consistency, close the lid and cook for 5 mins on medium flame.
  • Amaranth Leaves / Dantina Soppu Sambar ready to have.


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