Sambar is a traditional South Indian kulambu recipe that is used with rice and tiffin items like idly, dosa, vada, pongal etc. South Indian cuisine is incomplete without this sambar. The word Sambar is from Tamil word “Champaaram” meaning spicy condiments. Sambar has several flavours and varies with regions like TamilNadu, kerala and karnataka. Actually this murungakkai sambar recipe is a basic one made with instant sambar powder either homemade or store bought. Although sambar can be prepared with so many vegetables, this drumstick sambar recipe has an unique flavour and aroma. I prepare atleast this sambar twice in a month and it comes out very well every time without fail.
2. While pressure cooking dal, add 1 tsp of sesame oil. It gives nice flavour to this murungakkai sambar recipe.
4. Big onions can also be used but small onions is the right choice.
5. I prefer sesame oil for tempering which is very good for health. Adding ghee also enhances the taste of the sambar.
6. Always add tamarind water only when the veggie is cooked.
7. Add hing and curry leaves for tempering, which gives excellent flavour.
8. Instead of extracting tamarind water, ready made tamarind pulp can be used.
9. This sambar can be stored in fridge for about 3 to 4 days.