Amatekayi Sambar (also known as Amati) is a traditional Indian dish made with colocasia leaves and lentils. It is a savory dish that is often served as a side dish with Indian meals, typically with rice or roti. Here is a recipe you can use to make Amatekayi Sambar at home:

 Amatekayi Sambar (also known as Amati) is a traditional Indian dish made with colocasia leaves and lentils. It is a savory dish that is often served as a side dish with Indian meals, typically with rice or roti. Here is a recipe you can use to make Amatekayi Sambar at home:

Ingredients:

  • 2 cups of finely chopped colocasia leaves
  • 1 cup of toor dal (lentils)
  • 1 onion, finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • 2 cups of water

Instructions:

  1. In a pan, heat oil and add mustard seeds and cumin seeds, fry until they start to splutter.
  2. Add the onions and garlic and sauté until they turn golden brown.
  3. Add the toor dal and 2 cups of water, bring it to a boil and then reduce the heat and let it simmer for 20-25 minutes or until the lentils are soft and cooked through.
  4. Add the colocasia leaves, turmeric powder, red chili powder, and salt to taste. Mix well and bring it to a boil.
  5. Reduce the heat and simmer for another 10-15 minutes or until the colocasia leaves are cooked through.
  6. Your Amatekayi Sambar is now ready to be served.

This dish is a perfect combination of spicy and tangy flavor. It's a great way to add some flavor to your meal and also a good source of vitamins and minerals. You can adjust the amount of chili powder as per your preference to make it more delicious. You can also garnish it with some coriander leaves before serving. It can be served as a side dish with rice or roti.

Please note that it's important to use fresh and tender colocasia leaves for this dish, as older or tough leaves will not have the same flavor or texture. Also, use good quality toor dal for this recipe.

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