Drumstick Sambar

Murungakkai Sambar, also known as Drumstick Sambar in Tamil, is a classic South Indian dish that features the unique and nutritious drumstick vegetable. Drumsticks, referred to as “sahjan ke phalli” in Hindi, are the pods of the moringa plant, and they are widely used in various Indian cuisines. This versatile drumstick sambar pairs wonderfully with rice, idlis, dosas, uttapams, crepes, or medu vada. Depending on your preference, you can adjust the consistency of the sambar, making it slightly thicker for rice or a bit more liquid for idlis and dosas.

Cooking Time: 35 minutes

Serving Size: 4 

INGREDIENTS:

For Sambar Powder:

• 20 dried red chilies
• ¼ cup coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• ½ teaspoon methi (fenugreek) seeds
• Pinch of hing (asafoetida)
• Few curry leaves
• 1 teaspoon coconut oil

For Sambar:

• 20 pieces drumstick (cut into 2-inch pieces)
• 2 cups toor dal (split pigeon peas)
• 2 cups water
• ½ cup tamarind extract
• 1 tomato (chopped)
• 7 shallots (small onions)
• 3 dried red chilies
• Few curry leaves
• ½ teaspoon turmeric powder
• Pinch of hing (asafoetida)
• 3 teaspoons oil
• 1 teaspoon mustard seeds
• 2 tablespoons coriander leaves (chopped)
• 1 teaspoon salt

INSTRUCTIONS:

Preparing Sambar Powder:

1. Heat a pan and add 1 teaspoon coconut oil.
2. Add chana dal, urad dal, cumin seeds, coriander seeds, methi seeds, dried red chilies, curry leaves, and a pinch of hing.
3. Roast the ingredients on low heat until they turn aromatic and the dals become golden brown.
4. Allow them to cool, then grind into a fine powder. Set aside.

Making Sambar:

1. In a wide pan, heat 3 teaspoons of oil and splutter mustard seeds.
2. Add shallots and sauté for about 2 minutes until they become translucent.
3. Add chopped tomatoes and cook until they turn soft.
4. Now, add garlic, sambar powder (2 tablespoons), turmeric powder, and 1 teaspoon of salt. Mix well.
5. Add drumstick pieces and cook for 2 minutes.
6. Pour 2 cups of water, cover, and let it simmer over medium heat for 20 minutes or until the drumsticks are tender.
7. In the meantime, pressure cook 2 cups of toor dal with enough water until it’s soft and mashable.
8. Once the drumsticks are cooked, add the tamarind extract and allow it to boil for 5 minutes.
9. Add the cooked toor dal and mix well. Simmer for another 5 minutes.
10. Finish by adding chopped coriander leaves and a pinch of hing. Mix thoroughly.
11. Your Murungakkai Sambar is ready to be served hot with steamed rice.

TIPS:

• Tamarind Extract: To prepare tamarind extract, soak tamarind in warm water and then extract the pulp. You can adjust the quantity of tamarind extract based on your desired level of tanginess.
• Choosing Drumsticks: When selecting drumsticks, look for fresh and tender ones. Ensure they are not overly mature, as they can be tough.
• Tempering: The tempering, or tadka, is an essential step in South Indian cuisine. It involves heating spices and seasonings in oil to release their flavors and aromas. Be careful not to burn the spices during tempering.

Now, savor the rich flavors of this traditional South Indian Murungakkai Sambar, featuring the delightful drumstick vegetable. Whether enjoyed with rice or paired with idlis and dosas, this dish is a delightful addition to your culinary repertoire.