It's a TN style sambar which goes good with rice..
Ingredients:
| Drumstick/Muringakka | 2(big) |
| Toor dal | 3/4 cup |
| Small Onion/Shallots | 15 |
| Tomato | 2(medium) |
| Green chilly | 2 |
| Homemade sambar powder | 2&1/2 tspoon |
| Oil | 2 tspoon |
| Salt | to taste |
| Tamarind | 1 gooseberry size(soak in hot water and extract the juice) |
| Asafoetida Powder | 1/4 tspoon |
| Coriander leaves | 1 fistfull |
For seasoning:
| Ghee/Oil | 1 tspoon |
| Mustard | 1/2 tspoon |
| Fenugreek Seed | 1/4 tspoon |
| Dry red chilly | 2 |
| Curry leaves | 1 sprig |
Preparation:
(1) Wash toor dal and add it in a pressure cooker with little salt and pinch of turmeric powder. Pour 1&3/4 cup of water to it. Pressure cook for 5 to 6 whistles. Once pressure is released mash the dal and keep it aside.
(2) Wash drumstick and peel its outer skin. Chop into lengthwise pieces. Peel the skin of onion and also chop tomato, green chillies. Keep everything aside.
(3) Heat oil in a pan. Add onion and saute for a minute. To this add tomato cubes. Saute for a minute so its raw smell will leave.
(4) To this add drumstick pieces with little salt. Saute for 3 to 5 minutes. Pour 3 cup of water to it. Add needed salt too. Once it starts boiling pour tamarind juice and mashed dal. Mix well.
(5) Now add sambar powder. Mix once and close the pan with a lid. Allow the drumstick to cook. It may take some 15 to 20 minutes. Add asafoetida powder in last minute. Now open the lid. Make a salt test here (Add more salt, tamarind juice and water if you want). Let it boil in low flame. Mean while temper with the ingredients shown under "for seasoning" heading. Pour it to the curry.
(7) Top with coriander leaves and switch off the flame. You can top with a tspoon of ghee too. Yummy Muringakka sambar/Drumstick sambar is now ready…
(2) Wash drumstick and peel its outer skin. Chop into lengthwise pieces. Peel the skin of onion and also chop tomato, green chillies. Keep everything aside.
(3) Heat oil in a pan. Add onion and saute for a minute. To this add tomato cubes. Saute for a minute so its raw smell will leave.
(4) To this add drumstick pieces with little salt. Saute for 3 to 5 minutes. Pour 3 cup of water to it. Add needed salt too. Once it starts boiling pour tamarind juice and mashed dal. Mix well.
(5) Now add sambar powder. Mix once and close the pan with a lid. Allow the drumstick to cook. It may take some 15 to 20 minutes. Add asafoetida powder in last minute. Now open the lid. Make a salt test here (Add more salt, tamarind juice and water if you want). Let it boil in low flame. Mean while temper with the ingredients shown under "for seasoning" heading. Pour it to the curry.
(7) Top with coriander leaves and switch off the flame. You can top with a tspoon of ghee too. Yummy Muringakka sambar/Drumstick sambar is now ready…
Tips:
- Sambar tends to thicken once cooled down. Adjust water level accordingly.
- I used home made sambar powder. You can use store bought too. Adjust spiciness accordingly.
Hi!
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