Murungaikkai Sambar | Drumstick Sambar

Sambar is a regular fare in most South Indian homes. I sometimes can’t make my mind as to what curry to make for rice and I mostly end up making sambar. Also I can finish off the leftover with idli or dosa for dinner and don’t worry about making chutney! I have already posted few other sambar recipes before – ladies finger sambar, pumpkin sambar, vendhaya keerai sambar, radish sambar etc, today I am posting another simple sambar with drumstick / murungaikkai.

Drumstick is available only in a particular season in Indian markets, but after trying the frozen ones I am quite happy that there are good as the fresh ones and I don’t have to wait for the drumstick season in markets. This is a simple and quite easy sambar recipe that beginners and bachelors can try. The sambar goes well with rice and any thoran/poriyal and also with dosa and idli. I served with kothavarangai (cluster beans) fry, rice and papadam. Let’s see how to make this drumstick sambar.

Murungaikkai/Drumstick Sambar

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Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• ½ cup toor dal / yellow pigeon peas
• 1 tsp oil
• 2 murungaikkai / drumstick cut into 3-inch pieces
• 10-12 shallots / chinna vengayam
• 1 medium tomato cut into cubes
• ½ tbsp tamarind paste / gooseberry-sized tamarind
• ¼ tsp turmeric powder
• 2 tsp sambar powder
• Salt to taste

To temper

• 2 tsp oil
• 1 tsp mustard seeds
• 2 dry red chillies
• Pinch of asafoetida / hing
• Few curry leaves

Instructions

• Wash and pressure cook the dal with 1 ½ cup water and a pinch of turmeric powder for 3 whistles. Mash well and set aside.
• Soak the tamarind in 1 cup warm water and extract the tamarind juice. If using tamarind paste, dissolve in 1 cup warm water.
• Heat a kadai and add oil. Add the shallots and fry till they turn pink. Then add tomato and fry for 2-3 minutes.
• Add drumstick, turmeric powder, sambar powder, salt and saute for 1-2 minutes. Then add ½ – ¾ cup water and cook the drumstick.
• Once the drumstick is cooked, add the tamarind extract. Bring to boil and boil till raw smell of tamarind goes. Add dal, required water and simmer for for 4-5 minutes.
• In a small pan, heat oil and add mustard seeds. When it crackles, add dry chillies, asafoetida and curry leaves. Pour over the sambar.

Notes

• Make sure the drumstick is cooked well before adding the tamarind extract.
• Instead of shallots, you can also use 1 medium onion, cut into quarters.

Course: Main Course

Cuisine: Indian

Keyword: Sambar