Drumstick sambar recipe called as murungakkai sambar in Tamil is the most popular sambar from Tamil recipes. Sambar is made with many vegetables yet drumstick sambar especially is a top favorite.
Sharing the recipe for Tamil nadu murungakkai sambar for rice. Sambar is thick lentil soup or gravy from south Indian cuisine. While different vegetables are used to make south Indian sambar this drumstick sambar is especially popular. The flavor of drumstick sambar is wonderful and loved by the most. While you can serve this sambar with idli or dosa, this sambar tastes especially good with rice.
While in many homes sambar is always made with drumstick, we make it once in a while so I am sharing our way of making the recipe today. This is my mom’s recipe for drumstick sambar and a huge favorite at our home.
Drumstick is a very healthy, flavorful vegetable and often recommended in diet especially to increase iron content. Drumstick is also very good for digestion. It is a very widely used vegetable in south Indian cuisine. The leaves and flowers from drumstick tree (moringa) is also used in Tamil recipes.
Here I am sharing a very simple drumstick sambar recipe that does not require any grinding. So this is yet another easy recipe that you can make for lunch box. I suggest you use homemade sambar powder. In the absence of homemade sambar powder mtr powder is good.
For more tips and variations with sambar recipe please check here.
To make drumstick sambar recipe, try to use tender drumsticks that contain more plump. Pearl onions or small onions improve the flavor of this sambar. I always recommend making any sambar recipe with gingely oil, the flavor and taste is just superb.
My personal touch to this drumstick sambar recipe is adding a generous amount of coriander powder while the sambar is boiling, just try it once to know what I mean :). It is important to cook and mash the toor dal very well to get thick and nice sambar. If your dal is very old, you can soak the dal for 20 minutes before cooking.
Serve drumstick sambar with steamed rice, ghee, potato fry, small potato fry, raw banana fry, carrot curry etc. Add curd, pickle and your meal will be a complete and healthy one!
If you are looking for more sambar recipes do check udupi sambar, pumpkin sambar recipes
How to make drumstick sambar recipe
1. First of all soak a big lemon sized tamarind ball in 3/4 cup of water for 20 minutes. Next, pressure cook toor dal with a pinch of turmeric powder. Finally once the pressure is released mash the dal very well and set aside. Extract thick juice from soaked tamarind and set aside.
2. Heat 1 tablespoon gingely oil in a deep pan. Now add mustard seeds and let it crackle. Next add methi seeds and fry till they turn dark. Add curry leaves and dried red chilies. Saute well for 2 minutes.
3. Add pearl onions and saute till the color changes a bit.
4. Now add the cut drumsticks and saute well.
5. Next add sambar powder and turmeric powder.
6. Mix well and saute till the raw smell of sambar powder goes off.
7. Then add tamarind extract and mix well.
8. Also add about 1 1/2 cups water and bring to rapid boil.
9. Now add cooked dal, salt and 1/2 cup water. Boil for 10 minutes. Finally add coriander powder, mix well and cook for 2 more minutes till the sambar thickens. Remove from flame and serve drumstick sambar hot with rice.
Drumstick sambar recipe, healthy flavorful and delicious stew/sambar made with dal and drumsticks
4 from 2 votes
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Prep Time 20mins
Cook Time 25mins
Total Time 45mins
Course main
Cuisine Indian
Servings 4
Calories 230kcal
1 CUP = 250 ml
Ingredients
3/4cuptoor dal
4drumstickscut into pieces
15pearl onions
1big lemon sized tamarind ball
2tablespoonssambar powder
1/2teaspoonturmeric powder
1tablespooncoriander powder
10-12curry leaves
2-3dried red chilies
1/4teaspoonmethi seeds
1teaspoonmustard seeds
oil
Instructions
Begin making drumstick sambar recipe by soaking a big lemon sized tamarind ball in 3/4 cup of water for 20 minutes. Next, pressure cook toor dal with a pinch of turmeric powder. Once the pressure is released mash the dal very well and set aside. Extract thick juice from soaked tamarind and set aside.
Heat 1 tablespoon gingely oil in a deep pan. Add mustard seeds and let it crackle. Add methi seeds and fry till they turn dark. Add curry leaves and dried red chilies. Suate well for 2 minutes.
Add pearl onions and saute till the color changes a bit.
Add the cut drumsticks and saute well.
Add sambar powder and turmeric powder.
Mix well and saute till the raw smell of sambar powder goes off.
Add tamarind extract and mix well.
Add about 1 1/2 cups water and bring to rapid boil.
Add cooked dal, salt and 1/2 cup water. Boil for 10 minutes. Add coriander powder, mix well and cook for 2 more minutes till the sambar thickens. Remove from flame and serve drumstick sambar hot with rice.
Notes
1. You can add small tomato, finely chopped along with drumsticks 2. You can add a small bit of jaggary while the sambar is boiling. 3. Add more/less water to make thick/thin sambar as per preferance
Nutrition
Calories: 230kcal
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Adding chili powder, coriander powder, turmeric powder, and asafoetida in equal proportions along with sambar powder would make the dish even more delicious. More than curry leaves, coriander leaves should be added in sambar to make it more flavoursome. In Kerala, curry leaves are more preferred than coriander leaves.
- If you want a dash of sweetness, add a small piece of jaggery while preparing Sambar. - If the consistency is too runny, balance it by adding a few spoons of rice flour to thicken it.
Sambar is high on vitamins, minerals iron, zinc, folate, magnesium and antioxidants which can enhance the immune system of the body. It is low in glycemic index- If you are a diabetic and are advised to follow dietary control, then including sambar in your diet will be a good idea.
Pressure cook the Lentils with enough Water and a pinch of Turmeric. Mash the Cooked Dal. Heat oil in a vessel, add Mustard seeds, Fenugreek, when Fenugreek seeds turn dark, add Curry Leaves and Asafoetida and fry. Meanwhile, add Sambar Powder and Red Chilli powder to Tamarind juice and set aside.
To make the sambar tasty, you need to focus not only on the preparation process but also on the ingredients. You need to concentrate on fine details such as “Tuvar dal should be boiled but it should not melt”. Sambar powder also plays an important role in making the authentic taste.
On another note, sambar is mainly made of tomatoes and tamarind. Sugar is added to balance out the sourness of those two things by bringing out the flavor and contrasting it. This brings out an interesting flavour.
As tamarind is used to add sourness in stews, chutneys and curries, you can easily substitute tamarind with lime or lemon juice. You will get a sweeter sourness using lime or lemons. Also, you will not get the darker brown color but it will work very well in most recipes.
Its the daal itself which acts as a thickener at the first place. Adjust the quantity of daal instead of pouring more water to make more in quanity. Simple logic - more water, more quanity but diluted! Less water, extra daal, thick sambar 😋 the next thing you need to take care of is the veggies that go in.
If your sambar powders taste bitter, it's likely due to the natural bitterness of methi (fenugreek). When consumed plain, it might appear sharp or taste bitter. However, once incorporated into a sambar recipe, it should balance out.
Sambar is a highly nutritious dish that can be added to your daily diet. However, having too much of anything may not be a healthy choice. So, all you need to take care of is controlling your portion.
Potato bonda, chilly bajji, onion pakoda, uddina vada and masala vada. And many more such as panner, rajma, dry grains fry would go well with sambar amd rice.
a dish made with lentils (= very small dried beans that are cooked and eaten) that is popular in South India and Sri Lanka: Serve the dosa with piping hot sambar and coconut chutney. Lunch and dinner typically include rice, two vegetables and a spicy lentil dish called sambar.
Tamil sambhar has more dhania and hing (kayam) and brown fried in sesame oil with some chana Dal but with fresh grated coconut (kadalaparuppu). Kerala sambhar has less dhania and they also add tamatoes while grinding the masala sometimes the coconut is fried too with coconut oil.
Sambar Powder: The main flavor and aroma of sambar come from using a good and fresh sambar powder. So always use a homemade sambar powder or you can use your favorite brand of sambar powder. Type of vegetables: Another flavor and taste elements in the sambar recipe come from the addition of vegetables.
Adding spices and herbs is an easy way to fix bland dishes. Experiment with different spice blends, such as curry powder, cumin, or chili powder, to add a depth of flavour. You can also add in some fresh herbs like basil, cilantro, or thyme can also add a burst of freshness to your dish.
Garnish with fresh herbs and fried onions: To enhance the presentation and flavors, garnish your dishes with a sprinkle of fresh cilantro, mint leaves, or fried onions. These add a burst of freshness and texture to the final dish.
Is there anyway to fix this? Add more sambar powder, salt, and dal. If you'd like you can also sauté and add an onion and potato- depending on how sour it is.
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