Sweet Leaves Sambar

Sweet leaf (Sauropus androgynus) is very much tropic staple in Asia. It is commonly used as leafy vegetable in Malaysia and Indonesia. The purple fruits and flowers are edible. Some are preferred to use young leaf for more taste. It has a sweet and nutty flavours.

In Malaysia, sweet leaves are used for any soup dishes,scrambled eggs,stir fried green,gravies or any seafood dishes. At home,with this green,I used to cook sambar,stir fried or any noodle soup dishes.

Sweet leaf has its good nutrition. Some says it's good to produce breastmilk too.

Botanical Name : Sauropus androgynus

Malay : Sayur Manis

Kera-India : Malay cheera

Hindi - मीठा पत्ता Mīṭhā pattā (edited as my friend request)

Today I would like to share a recipe with sweet leaves...

Sweet Leaves Sambar

Ingredients 

Sweet leaves - handful..washed

Dhall - 1 1/2 cups

Garlic - 6 cloves...

Tomatoes - 1 1/2..sliced 

Onion - 1..sliced

Red dry chilies - 4 nos..

Water 

Turmeric powder - 1/2 tsp

Salt

Coconut milk - 1/4 cup

To Boil

Dhall - 1 1/2 cups

Garlic - 6 cloves...

Water

Oil - 1 tsp 

Salt

To Temper

Oil

Mustard seeds - 1 tsp 

Cumin - 1/2 tsp

Curry leaves - 1 stick 

Preparation

1. Washed and soaked dhall for 1/2 hour.
2. Drain and filled a pot with generous water,garlic,salt and oil.
3. Let it to boil until dhall cook well and smashed.
4. Once the dhall has cooked well, heat oil in a pan. 

5. Temper with mustard seeds and cumin until pop-

6. Add in onion slices ..sauté until turn golden brown.

7. Throw in curry leaves and tomato slices,stir well until tomatoes are well smashed.

8. Now, add in sweet greens into sauted mixture. Stir for 2-3 seconds.

9. Then, gently dropin the mixture into well cooked dhall pot.

10. Add in some water,salt and turmeric powder. Stir well and let the gravy to boil.
11. When the gravy becomes semi thicken, slow down the flame and pour in the coconut milk while constantly stir for seconds. Switch off immediately after all incooperated.