Murungai keerai sambar | Drumstick leaves sambar
South Indian Drumstick leaves sambar without sambar powder
Servings: 4
Ingredients
- 1 cup drumstick leaves tightly packed
- ½ cup toor dal
- 3 tbsp coconut
- 1 tsp cumin seeds
- 1 tbsp oil
- ½ tsp mustard seeds
- 7 slit green chili
- 3 red chili
- Asafoetida a pinch
- Handful of shallots | small onions
- 5 garlic cloves
- 1 to mato finely chopped
- 1 cup tamarind water from gooseberry sized tamarind
- ½ tsp turmeric powder
- Salt as needed
- Water as needed to cook toor dal
Instructions
- Pressure cook the toor dal with a pinch of turmeric powder and water for 5-6 whistles.
- Mash well and add 1 cup of water to this and keep aside.
- Grind the coconut and ½ tsp cumin seeds into a fine paste.
- In a pan add the oil and add the mustard seeds, ½ tsp cumin seeds and asafoetida.
- Once the mustard splutters add the slit green chilis and red chili.
- Add one handful of small onions and garlic to this.
- Saute till the onion turns golden brown.
- Add the chopped tomato to this.
- Saute well for 2 minutes.
- Add 1 cup of tamarind water.
- Now add in the turmeric powder and salt.
- Let this boil for 7 minutes.
- Add the coconut paste at this stage.
- Boil for 2 minutes.
- Now add the cooked toor dal and mix well.
- Add the washed drumstick leaves | murungakeerai.
- Mix well and boil for 2-3 minutes.
- Murungakeerai sambar is ready.
- Serve with plain hot rice and any spicy curry of your choice.
Notes
1. You can add fennel seeds instead of cumin seeds while making the coconut paste.
2. Ensure the murungakeerai are well cleaned and washed before adding it to the gravy.
3. Drumstick leaves sambar pairs well with Idli | dosa too.
2. Ensure the murungakeerai are well cleaned and washed before adding it to the gravy.
3. Drumstick leaves sambar pairs well with Idli | dosa too.
