Keerai Saaru/Uppu Saaru

This dish belongs to the pathiya kuzhambu category. It is very light on your tummy.It is a watery kuzhambu made with sambar onions, vegetables like ladies finger, brinjal, ridge gourd etc and any type of greens/keerai. When it is made with vegetables only it is called uppu saaru. If keerai is the main ingredient then it is called keerai saaru. We don’t make any vegetable poriyal for this kuzhambu. Serve it hot with white rice and ghee, accompanied by paruppu thuvaiyal ( porikadalai thuvaiyal ) and papad.

Keerai Saaru/Uppu Saaru

20 no. sambar onions

7-8 no. ladies finger

1-2 small brinjals

1 bunch of any keerai ( tastes very good with palak/pasalai )

1 small lemon size tamarind

1 small lemon size jaggery

1/4 tsp turmeric powder

2 tsp oil

1 tsp mustard

1 tsp cumin seeds

1 tsp fenugreek

A pinch of asafoetida

1 green chilly slit into two

3 red chillies broken into small pieces

Salt as required


  1. Peel the onions and chop the vegetables. Clean and chop the keerai.
  2. Extract  2-3 cups of juice from tamarind and keep aside.
  3. Heat oil in a pan. Add asafoetida  and fenugreek, followed by mustard and cumin seeds. After you get the aroma of spices, add green and red chillies and sauté. Now add sambar onions and vegetables and sauté for few minutes.
  4. Then add the tamarind juice, turmeric powder and salt. Allow to boil. Now add the chopped keerai. Close the pan and allow to boil till the raw smell disappears and the vegetables are cooked. Add jaggery and allow to simmer for some time. The final consistency is a bit watery ( but thicker than rasam )and not thick as other kuzhambu.

September 29, 2010. Tags: , . chetti veetu samaiyal, Nellai Samaiyal, Pathiya samaiyal.

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