A South Indian meal can never be complete without the Sambar. It can be made with a variety of vegetables but the Murungakkai Sambar which is made with drumstick and toor dal has a distinct flavor, making it more special. Its the most common Sambar in South Indian and can be served with idli, dosa and rice. Add a dash of ghee (clarified butter) while serving the Murungakkai Sambar and make it irresistible.
Murungakkai Sambar - Drumstick Sambar
By December 31, 2012Published:
- Yield: 1 bowl (4 Servings)
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
Tasty drumstick cooked with shallots and tomatoes with tamarind pulp and dhal.
- 10 Shallots
- 1 Tomato
- 1 Drumstick cut into 2 inch pieces
- 1 tablespoon Tamarind extract
- 1 teaspoon Sambar powder
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 Cup Toor Dal
- 1 teaspoon Mustard seeds and urad dal
- 1/2 teaspoon Cumin
- 1/4 teaspoon Fenugreek seeds
- few Curry leaves
- few coriander leaves
- a pinch Asofoetida
- Pressure cook the toor dal with 2 cups of water along with the turmeric powder and asofoetida. Once the pressure subsides, open and slightly mash the dal and keep aside.
- Heat oil in a kadai, add the mustard seeds and urad dal along with the cumin and fenugreek. Once they splutter add the shallots and curry leaves and saute.
- Now add the chopped tomatoes and saute. Then add the drumstick and saute.
- Add the sambar powder.
- Now add the salt.
- Pour the tamarind extract and mix well.
- Add a cup of water and allow the mixture to boil for 3 - 5 minutes.
- Once the mixture boils, add it to the cooked dal in the pressure cooker. Cover and pressure cook for 5 minutes or 2 whistles. This is done to cook the drumstick.
- Once the pressure subsides, transfer to a serving bowl, add a teaspoon of ghee and freshly chopped coriander leaves. Now the hot and tasty Murungakkai Sambar is ready to be served.
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The drumstick can be replaced with brinjal, raddish, bottle gourd or even capsium.