Drumstick Sambar
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Murungaikai (Drumstick) Sambar

Drumsticks are the most popular (number 1) sambar vegetable, and who is here to disagree? Make and enjoy this awesome drumstick sambar with a spicy potato fry!

Course Side Dish
Cuisine Indian
Keyword Dal, Drumstick, Drumstick Sambar, Moringa, Murungai, Murungaikai, Sambar
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 3 Drumsticks 3 inch pieces
  • 2 tbsp Sambar powder Sambar powder substitute given below
  • Tamarind juice to taste

To pressure cook dal

  • 1 cup Tool dal
  • 1 Tomato
  • 4 cloves Garlic
  • 1 tsp Turmeric powder
  • 1 tsp Hing powder
  • 1 tsp Sesame oil

For tadka

  • 1/2 tbsp Mustard seeds
  • 1/2 tbsp Methi seeds
  • 1 Green chili sliced
  • 1/2 tbsp Jeera seeds
  • 1 Red chili
  • 1 sprig Curry leaves
  • 1 cup Onion (or shallots) sliced
  • 1 cup Tomatoes chopped

Sambar powder substitute

  • 1 tbsp Chili powder
  • 1/2 tbsp Coriander powder

To garnish

  • 1/4 cup Coriander leaves chopped

Instructions

  1. Wash and cut drumsticks to around 3 inch long pieces.

  2. Wash and pressure cook dal for three whistles with 1 tomato, 4 cloves garlic, 1 tsp each turmeric powder, hing powder and sesame oil with three cups water.  Mash the dal and keep it separate.
  3. On a big pot, heat oil and add mustard seeds.  When they splutter, add methi seeds and let them brown slightly.  Quickly add jeera seeds, and after few seconds, add 1 red chili and fry for some time.  Add curry leaves, then sliced onion and green chili and fry well.

  4. Add enough water, cut drumsticks, 2 tbsp. sambar powder, salt and mix well and cover and cook for about 10 mins.

  5. Add mashed dal to the pot, mix well, adjust salt level and cover and cook for another 10 mins or until the vegetable pieces are soft and tender.

  6. Add tamarind juice and let it cook for another couple mins.

  7. Garnish with chopped coriander leaves and enjoy with hot rice, homemade ghee, a spicy side dish fry (Potato, Plantain or Suran) and a papad!

Recipe Notes