How to Make Murungakkai Sambar
Drumstick Sambhar Recipe
Tur dal -1/3 cup
Tamarind - small gooseberry sized ball
Sambar Powder - 2 tsp
Turmeric powder - 1/4 tsp
For the seasoning
Oil -2 1/2 tsp
Mustard seeds -1 tsp
Fenugreek seeds -1/2 tsp
Asafoetida/hing - 1/4 tsp
Curry leaves - few
Drumstick Sambhar Preparation
Cut drumstick into 2 or 3 inch piece removing the outer strings. You need around 10 -12 such pieces.
Soak dal in a cup of hot water for 15 minutes. Pressure cook dal adding turmeric powder for 3 whistles. Once the pressure subsides, mash it well and keep it aside.
Soak tamarind in 1 cup of hot water, extract the juice and discard the pulp.If using tamarind paste, just dissolve 1 tsp tamarind paste in 1 cup of water.
Heat oil, add mustard seeds, when mustard splutters, add fenugreek seeds, hing and curry leaves.
Then add drumstick pieces and saute for 10 seconds.
Add sambar powder, salt needed, turmeric powder and saute for 10 seconds. Add water (around 3/4 cup) and cook the drumstick.
Once the drumsticks are half cooked, add 1 cup of tamarind water. Cook until the raw smell of the tamarind goes. By that time the drumsticks will also become tender.
Add cooked and mashed dal, 1/2 cup of water and simmer for 5-6 minutes. The consistency of the sambar should neither be thick nor runny, so add water accordingly.
Garnish with coriander leaves and serve with hot steamed rice and any vegetable curry.
Drumstick Sambhar is ready
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