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.
Although sambar can be prepared with so many vegetables, this drumstick sambar recipe / murungakkai sambar recipe has an unique flavour and aroma. South Indian cuisine is incomplete without this sambar.
- 1/2 Cup Toor Dal
- 3 Drumstick
- 10 Small Onion
- 2 Small Tomato
- 1 Medium Tamarind (gooseberry sized)
- 1/2 tsp Turmeric Powder
- 3 tsp Sambar Powder Link for Sambar Powder
- 2 tsp Coriander Powder
- Salt As Needed
- 1 tsp Mustard Seeds
- 1/4 tsp Urad Dal
- 1/4 tsp Fenugreek
- 1 tsp Jeera
- 1 Pinch Thalippu Vadagam
- 1 Red Chilli
- 2 Pinch Hing
- 1 sprig Curry Leaves
- 2 tbsp Oil or Ghee Link for Ghee
Peel the skin of small onions, chop tomatoes and drumstick.
Soak dal in water for 30 minutes. Pressure cook dal for 3 whistles and keep the dal water separately. Mash the dal well.
Soak tamarind in hot water for 15 minutes and extract tamarind water. Heat oil in a kadai and temper with ingredients given in the table 'To Temper'. If you are adding Thalippu vadagam don't burn it, else it will give bitter taste.
Now add small onions and saute till it turns transparent. Then add tomatoes, drumstick and saute again till the raw smell of the drumstick leaves.
Pour dal water and cook the drumstick in it for about 10 minutes. Once the drumstick is cooked, pour the tamarind water.
Now add turmeric powder, sambar powder, coriander powder and salt.
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 drumstick sambar can be stored in fridge for about 3 to 4 days.