Murungai Keerai Sambar | Drumstick Leaves Sambar Recipe

Drumstick Leaves Sambar Recipe / Murungai Keerai Sambar with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. It is a basic yet delicious and flavourful sambar prepared in almost all South Indian homes. I used homemade sambar powder which elevated the aroma of the sambar to the next step. The only tough part is removing the leaves but I always follow a shortcut method by wrapping them in a plastic cover and refrigerating for 2 to 3 days, after that the leaves will fall out automatically. Moringa leaves are considered the most nutritious plants and it is the queen of all spinach varieties. As it is a very rich source of iron content, it helps to boost stamina, controls diabetes, lowers cholesterol, detoxify the body, mainly stimulates hair growth, and increase lactation in nursing mothers. If interested, check my Moringa Leaves Powder Recipe, Drumstick Leaves Poriyal Recipe, Ragi Adai with Drumstick Leaves Recipe, Saravana Bhavan Keerai Kootu Recipe, etc.

Check my other Sambar Recipes like
1. Kerala Sambar
2. Festive / Kadhambam Sambar
3. Drumstick / Murungakkai Sambar
4. Arachuvitta Sambar
5. Mixed Vegetables Sambar
6. Capsicum Sambar

Drumstick Leaves Sambar Recipe

Murungai Keerai Sambar | Drumstick Leaves Sambar Recipe

Priya Santhamohan

Drumstick Leaves Sambar Recipe / Murungai Keerai Sambar is a basic yet delicious and flavourful sambar prepared in almost all South Indian homes. I used homemade sambar powder which elevated the aroma of the sambar to the next step.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Kuzhambu Varieties, Sambar Varieties

Cuisine South Indian

Servings 4 people

Calories 174 kcal

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ½ Cup Toor Dal / துவரம்பருப்பு
• 2 Cups Water / தண்ணீர்
• 2 Cups Drumstick Leaves / முருங்கை இலை
• 1 Onion / பெரிய வெங்காயம்
• 2 Small Tomato / தக்காளி
• 1 Medium gooseberry sized Tamarind / புளி
• ½ tsp Turmeric Powder / மஞ்சள்தூள்
• 3 tsp Sambar Powder / சாம்பார் தூள் Link for Homemade Sambar powder
• Salt / உப்பு As Needed

To Temper

• 2 tbsp Oil or Ghee
• 1 tsp Mustard Seeds / கடுகு
• ¼ tsp Urad Dal / உளுத்தம்பருப்பு
• ¼ tsp Methi Seeds / Fenugreek / வெந்தயம்
• 1½ tsp Jeera / சீரகம்
• 2 Pinch Hing / பெருங்காயம்
• 1 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

 

• Remove the drumstick leaves one by one from the stem, be sure there is no stalks or sticks left over, as it creates indigestion. Wash it 2 to 3 times, squeeze all the moisture and keep by side. Chop the shallots and tomatoes roughly.
• In the meantime soak tamarind in 1/2 cup of hot water for 20 minutes. Extract the tamarind juice then discard the pulp and keep aside. Rinse the dal well. Pour 1.5 cups of water, then add 1/4 tsp of jeera and 1 pinch of methi seeds.
• Pressure cook dal for 4 to 5 whistles and mash it well.
• Then, measure and keep the ingredients ‘To Temper‘.  Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, jeera, methi seeds and give a quick stir.
• Now, add the curry leaves, onion and saute till translucent. Add the tomatoes and saute till mushy.
• Then, add the drumstick leaves and saute for 3 to 4 minutes in low flame, it shrinks in volume now. Ensure there is no raw smell in the drumstick leaves, before going to the next step.
• Pour the dal water (used for cooking dal). Once it starts to boil, add the turmeric powder, sambar powder, and required salt.
• Cook covered for about 2 to 3 minutes until the drumstick leaves turn soft. Add the mashed dal, mix well and let it boil for 2 minutes.
• Pour the tamarind juice and give a final boil for 2 minutes. Mix everything and switch off the flame.

  Serve this Murungai Keerai Sambar with rice and Raw Banana Fry.

Video

Notes

Tips for Drumstick Leaves Sambar Recipe

1. Always choose fresh and tender leaves, as it tastes good and cooks fast.
2. Also, remove the leaves one by one from the stem. Ensure there are no stalks or sticks left over, else it creates indigestion and not good for the tummy.
3.  For easy cooking of dal, soak it in water for 30 minutes. Equal quantity toor dal and moong dal can also be used.
4. Onion can be replaced with shallots/small onion (10 nos) which adds more taste to the Murungai Keerai Sambar.
5. Use ghee or sesame oil for tempering which lends an excellent aroma to the Drumstick Leaves Sambar Recipe.
6. Use curry leaves and hing generously in seasoning for more aroma.
7. Sambar powder can be replaced with 2 tsp of chilli and coriander powder.
8. Always add tamarind juice only after the keerai is cooked. It can be replaced with 2 tsp of readymade tamarind paste too.
9. For removing drumstick leaves easily: just wrap in a plastic cover and keep it in the refrigerator for 2 to 3 days, the leaves will fall out automatically.

Keyword Drumstick Leaves Sambar Recipe, Murungai Keerai Sambar

Murungai Keerai Sambar Recipe

Method for Murungai Keerai Sambar Recipe

1. Remove the drumstick leaves one by one from the stem, be sure there is no stalks or sticks left over, as it creates indigestion. Wash it 2 to 3 times, squeeze all the moisture and keep by side. Chop the shallots and tomatoes roughly.

2. In the meantime soak tamarind in 1/2 cup of hot water for 20 minutes. Extract the tamarind juice then discard the pulp and keep aside. Rinse the dal well. Pour 1.5 cups of water, then add 1/4 tsp of jeera and 1 pinch of methi seeds.

3. Pressure cook dal for 4 to 5 whistles and mash it well.

4. Then, measure and keep the ingredients ‘To Temper‘.  Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, jeera, methi seeds and give a quick stir.

5. Now, add the curry leaves, onion and saute till translucent. Add the tomatoes and saute till mushy.

6. Then, add the drumstick leaves and saute for 3 to 4 minutes in low flame, it shrinks in volume now. Ensure there is no raw smell in the drumstick leaves, before going to the next step.

7. Pour the dal water (used for cooking dal). Once it starts to boil, add the turmeric powder, sambar powder, and required salt.

8. Cook covered for about 2 to 3 minutes until the drumstick leaves turn soft. Add the mashed dal, mix well and let it boil for 2 minutes.

9. Pour the tamarind juice and give a final boil for 2 minutes. Mix everything and switch off the flame.

Serve this Murungai Keerai Sambar with rice and Raw Banana Fry.

Moringa Leaves Sambar Recipe