Murungaikkai/Drumstick Sambar
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.