GravyDrumstick sambar | Murungakkai sambar

Drumstick sambar | Murungakkai sambar

Drumstick Sambar | Murungakkai sambar recipe – Traditional South Indian sambar recipe with detailed step by step pictures and instructions.

Sambar is a very staple South Indian dish. We make different varieties of sambar at home. Sambar is usually served with rice or with Pongal, idli, dosai, and upma. We make sambar using different veggies. The most common ones are radish, vendakai| okra, brinjal, small onions, capsicum, and yellow pumpkin. Some people make Chow chow sambar, turnip samabr and ash gourd sambar too.

This is one of the simple and easy recipes of the South Indian sambar. We are using drumstick | murungakkai in this recipe. You can use any vegetable of your choice. This is a no onion no garlic recipe. We usually don’t add onion | tomato while making sambar. If you want you can add it.

The South Indian sambar is made using the Homemade Sambar podi recipe. Try out this easy and simple South Indian sambar recipe

Also, check out Drumstick masala, Drumstick leaves sambar, Raw mango sambar, and Kalyana sambar.

 
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Drumstick sambar recipe

Simple South Indian sambar recipe
Course Lunch | Dinner, Main Course
Cuisine Indian, South Indian
Keyword South indian gravy, South Indian lunch recipes, South Indian sambar
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Author Jeyashri suresh

Ingredients

  • 2 drumstick
  • 1/3 cup un cooked toor dal
  • A small lemon sized tamarind
  • Sambar powder 2 and ½ tsp
  • 2 tsp oil
  • ½ tsp mustard seeds
  • Curry leaves few
  • 1 red chili
  • Salt as needed
  • ½ tsp turmeric powder
  • Water as needed
  • 2 pinches asafoetida
  • ¼ tsp jaggery

Instructions

  • Wash and cook the toor dal by adding 1 cup of water and turmeric powder.
  • Cook in pressure cooker for 4-5 whistles.
  • Take out and whisk it well and keep aside.
  • Extract tamarind juice using 2 and ½ cups of water.
  • Chop the drumstick and keep aside.
  • In a kadai add 2 tsp oil and add the mustard seeds, broken red chili and curry leaves.
  • Once the mustard seeds splutter add the chopped drumstick.
  • Add in the tamarind water, sambar powder, turmeric powder, salt and asafoetida.
  • Let this boil for 10 minutes in medium flame. Let the drumstick gets cooked well.
  • Add in the cooked toor dal to this and mix well.
  • You can add little water to adjust the consistency of the sambar.
  • Let this boil for 2-3 minutes.
  • You can add ¼ tsp of jaggery to this. This step is optional, but it enhances the taste of the sambar.
  • Drumstick sambar is ready.
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Notes

1. We usually don’t add shallots in all sambar. If you want to add you can add after the mustard splutters.
2. If the sambar is too thin you can mix 1-2 tsp of rice flour in water without any lumps and add in the last and give a nice boil.
3. Don’t add too much rice flour as it will spoil the taste of the sambar. 4. Drumstick sambar pairs well with rice, idli, and dosa too.
  • Wash and cook the toor dal by adding 1 cup of water and turmeric powder.
  • Cook in pressure cooker for 4-5 whistles.
  • Take out and whisk it well and keep aside.
  • Extract tamarind juice using 2 and ½ cups of water.
  • Chop the drumstick and keep aside.
  • In a kadai add 2 tsp oil and add the mustard seeds, broken red chili and curry leaves.
  • Once the mustard seeds splutter add the chopped drumstick.
  • Add in the tamarind water, sambar powder, turmeric powder, salt and asafoetida.
  • Let this boil for 10 minutes in medium flame. Let the drumstick gets cooked well.
  • Add in the cooked toor dal to this and mix well.
  • You can add little water to adjust the consistency of the sambar.
  • Let this boil for 2-3 minutes.
  • You can add ¼ tsp of jaggery to this. This step is optional, but it enhances the taste of the sambar.
  • Drumstick sambar is ready.
  1. We usually don’t  add shallots in all sambar . If you want to add you can add after the mustard splutters.
  2. If the sambar is too thin you can mix 1-2 tsp of rice flour in water without any lumps and add in the last and give a nice boil.
  3. Don’t add too much of rice flour as it will spoil the taste of the sambar.
  4. Drumstick sambar pairs well with rice, idli and dosa too.

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  2. Thanks for such a nice recipe. I tried it but drum sticks won't cook properly when I cook with tamerind juice is there any tip how to make them cook properly.

    Thanks
    suman

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