Murungakkai Sambar Recipe, Drumstick Sambar. A delicious and flavorful Sambar made with drumstick and mashed toor dal.
Those who read my blog regularly would know how much I love Drumstick/Murungakkai Sambar. Drumsticks adds very good flavor to the sambar, and you can see drumstick sambar served in restaurants as well as wedding ceremonies. Drumstick Sambar is very aromatic too.
When we lived in Pittsburgh and Delaware, we used to get frozen drumsticks regularly. I could not find it here for a long time in my Indian grocery. Last week, I happened to see the frozen drumsticks and the owner said hereafter they would have it regularly at store. Oh! How happy I was! Yeah, you hear me….You are going to see drumstick recipes often in my blog.
I have few drumstick recipes in my blog like Murungakai Poricha Kuzhambu etc. Hope you all like my Drumstick Sambar.
Drumsticks/Murungakkai – 2 no. (Cut into pieces)
Sambar Onions – 1/2 cup
Toor Dal – 1 cup
Tamarind – small lemon-sized
Water – as required
Sambar Powder – 1 and 1/2 teaspoon
Salt – as required
Turmeric Powder – 1/2 teaspoon
Mustard Seeds – 1/4 teaspoon
Curry Leaves – 1 sprig
Oil – 4 tablespoon
Note. The ingredients shown will vary with the original quantity.
1. Pressure cook toor dal by adding 1.5 cups of water for three whistles. It will take about ten minutes. Then wait for some time, release the pressure, and open the cooker lid. The toor dal should be mushy if not just mash it with a ladle. Soak tamarind in a glass of water and extract tamarind juice.2. Heat oil in a pan, and let the mustard seeds splutter. Then add the sambar onions and fry for two minutes.
3. Then add drumstick pieces and curry leaves. Saute for two minutes. Now add a glass of tamarind juice. Cook for a minute.
4. Add a glass of water followed by salt, turmeric powder, and sambar powder and cook for five minutes. 5. Now add the cooked and mashed toor dal and stir well. If you wish, add little water and cook for ten more minutes.
Now, Drumstick Sambar is ready! Serve hot with rice, Idli and Dosa.