DRUMSTICK (MURUNGAIKAI) SAMBAR

INGREDIENTS:

Drumstick/Murungakkai -3
Tur dal -1/3 cup
Tamarind - small gooseberry sized ball
Sambar Powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil -2 1/2 tsp
Pearl Onion- full of 1 hand(chopped)
Tomato-3(Medium size)
 Mustard seeds -1 tsp
 Fenugreek seeds -1/2 tsp
 Asafoetida/hing - 1/4 tsp
 Curry leaves - few
 Garlic-few
 Coriander leaves-for garnishing.
 Salt needed

PRELIMINARY PROCESS:

Cut drumstick into 2 or 3 inch piece removing the outer strings. You need around 10 -12 such pieces.

Soak dal in a cup of hot water for 15 minutes. Pressure cook dal adding turmeric powder,2 pearl onions,1 chopped tomato,2 garlic pieces for 3 whistles. Once the pressure subsides, mash it well and keep it aside.

Soak tamarind in 1 cup of hot water, extract the juice and discard the pulp.If using tamarind paste, just dissolve 1 tsp tamarind paste in 1 cup of water.

PREPARATION METHOD:

Heat oil, add mustard seeds, when mustard splutters, add fenugreek seeds, hing and curry leaves,onions,2 chopped tomatoes.

Then add drumstick pieces and saute for 2 seconds.

Add sambar powder, salt needed, turmeric powder and saute for 2-3 seconds. Add water (around 3/4 cup) and cook the drumstick.

Once the drumsticks are half cooked, add 1 cup of tamarind water. Cook until the raw smell of the tamarind goes. By that time the drumsticks will also become tender.

Add cooked and mashed dal, 1/2 cup of water and simmer for 5-6 minutes. The consistency of the sambar should neither be thick nor runny, so add water accordingly.

Garnish with coriander leaves and serve with hot steamed rice and any vegetable curry.  

OTHER SAMBAR VARIETIES:  

PUMPKIN SAMBAR 

METHI SAMBAR

MIXED VEGETABLE SAMBAR

MANGO SAMBAR

ARACHIVITTA SAMBAR

SAMBAR FOR IDLY/DOSA

BRINJAL RASAVANGI