Sambar is one of the staple in most tamilian households, its like there is no other dish that can be so satisfying and hearty than this humble lentil soup. Here is a simple Madras style sambar that amma makes often with meen varuval on the side…. an awesome combo! Back home, sambar powder is not typically used for everyday sambar recipes at my place and its only reserved for those special occasions or when making tiffin sambar. Today’s recipe is for one such sambar using murungakkai which is very simple yet tasty!
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|Ingredients for sambar|
|Toor dal / Thuvaram paruppu||1/2 cup|
|Drumstick||8 pieces (2 inch each)|
|Onions (preferably sambar onions)||1 cup (chopped)|
|Tomato||1/2 cup (chopped)|
|Green Chili||1 (slit open)|
|Tamarind extract||1 marble size (soak in water and extract the pulp)|
|Turmeric powder||1/4 teaspoon|
|Red Chili powder||1 teaspoon|
|Coriander powder||2 teaspoons|
|Salt||1 & 1/2 teaspoon (or to taste)|
|Water (for cooking dal)||2 cups|
|Water (for gravy)||2 cups|
|Coriander leaves||a few for garnish|
|Ingredients for tempering|
|Mustard seeds||1/2 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Fenugreek seeds||1/4 teaspoon|
|Dry red chili||2|
|Asafoetida powder||1/4 teaspoon|
|Ghee||1 teaspoon (optional)|
To start with soak Thuvaram paruppu / Toor dal in enough water for 15 minutes. Then pressure cook with little water and adding about 1/4 teaspoon turmeric powder. Cook upto 4- 5 whistles and once the pressure settles, open the cooker and mash it well and keep it aside.
I had a chance to see fresh murungaikai here in my local Indian stores… just got lucky! You may use frozen drumsticks if fresh is not available.
Wash them, trim the edges and lightly scrap the sides with a knife, cut into 2 inch pieces and keep them ready.
Heat oil in a kadai, fry the onions, green chili and tomatoes. The onions should becomes translucent and the tomatoes should till soft.
Add in the drumstick pieces and saute.
Add in red chili powder.
Add in coriander powder.
Now comes salt.
Add in tamarind pulp.
Add about 1 & 1/2 cup of water, cover and cook for 20 minutes over low medium flame.
Once done, the drumstick will be cooked perfectly as shown.
Add in the cooked dal and adjust the consistency with little water.
Get the tempering done in a separate pan with little oil, mustard seeds, cumin seeds, dry red chili, fenugreek seeds, curry leaves and little asafoetida. add that to the sambar and bring the sambar to a rolling boil.
Add in some coriander leaves and switch off!
Serve with rice topped with ghee and some kai poriyal and appalam.
Some more sambar recipes to try Butternut Squash Sambar Masoor Paruppu Sambar Tiffin sambar Pongal Sambar/Eggplant Greengram Sambar White pumpkin sambar Mangai vatral sambar Chettinad Pasi Paruppu Sambar Venthaya Keerai Sambar Pepper Sambar Edamame Sambar BitterGourd Dal/Sambar Killi Potta Sambar
- Serves 4
- Sambar powder is not necessary for this recipe and it tastes good without it. If you wish you may add for more intense flavoring.
- Making this sambar with sambar onions will yield a very tasty sambar.
- Adding a teaspoon of ghee while tempering gives the best aromatic sambar.