DRUMSTICK SAMBAR | MURUNGAKKAI SAMBAR FOR RICE – LUNCH RECIPES

This is my MIL’s method of making drumstick sambar/ murungakkai sambar. for rice. My MIl’s sambar is very easy when compared with my mom’s version. There is no grinding job. A tsp of sambar powder is enough to make this yummy sambar. After many attempts , I got hooked to this measurement. I usually add my MIL’s home made sambar powder for this sambar but you can use store bought sambar powder too. My in-laws are here in my place. I made this sambar last week and it was tasting great. My in-laws loved it. Here I have given the measurements for 4 people. 

U can either half the quantity for two people or make the same quantity and use it for lunch & dinner. This sambar can be converted to idli sambar by adding a powder which I have given in “notes” section. We usually do this for left over sambar.

It tastes similar to hotel sambar.. Do try this sambar & let me know your feedback friends.

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal – 1/3 cup Turmeric powder – 1/4 tsp Asafetida/hing – A pinch Oil – a drop Water – as needed To soak in water: Tamarind – Big gooseberry size To add in tamarind water Drumstick – 2 nos  (medium sized) Sambar powder – 1 tsp Turmeric powder – 1/4 tsp Hing / asafetida – 2 pinches Salt – as needed Curry leaves - few To temper & saute Methi seeds – 1/2 tsp Mustard seeds – 1/2 tsp Red chillies – 2 nos (pinched) Green chillies – 3 nos Big onion – 1 no Curry leaves – few Coriander leaves – to garnish

HOW TO MAKE DRUMSTICK SAMBAR FOR RICE - METHOD

Pressure cook toordal adding turmeric powder , required water , hing and a drop of oil. Cook for 1 to 2 whistles in low flame. After the steam is released , open the lid , mash well and set aside. Soak tamarind in warm water and take the extract using 3 cups of water. To this extract add sambar  powder , salt , turmeric powder , hing & raw curry leaves.. Cut the drumstick into finger size pieces. Slit them half the way. In a wide kadai  heat oil and add the methi seeds. When it starts to splutter add the mustard seeds and let it splutter completely. Then add the pinched red chillies, green chillies, sliced big onion and curry leaves.Saute well. Now add the tamarind extract & drumstick pieces. Cover and cook in medium flame. Allow it to boil till the drumstick is cooked well. To check if it is cooked, take a piece of drumstick , open & remove the seeds. If it comes out easily, it is done. Finally add the cooked and mashed dal , some water if needed and allow it to roll boil twice. Switch off the flame and garnish with coriander leaves. Add a tsp of ghee while serving..Mix with plain rice and enjoy !!

NOTE

How to convert this sambar to idli sambar For converting this sambar into idli sambar , add the below powder & allow it to boil . Add lots of coriander leaves & serve hot with idli , dosa. U can also saute & add small / big onions & one tomato to get additional flavour.. For powder: Methi seeds – 1/2 tsp Dhania – 1.5 tsp Channa dal –  2 tsp Red chillies – 2 nos Hing – A big pinch Method: Roast all the above ingredients in a drop of oil till u get a nice smell. Powder them nicely and add this to sambar. In a kadai , add a tsp of oil and saute the onions & tomatoes. Add 1/2 cup of water and cook them. Then add the sambar. Allow it boil . Garnish with coriander leaves & serve hot adding a tsp of ghee !!

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