I am here today with a very healthy and a tasty south Indian dish Drumstick Sambar!! It’s a very common dish served in all South Indian households, so much so that the meal is actually considered incomplete without the addition of Sambar!! Here is a simple recipe for drumstick Sambar which I prepare whenever I crave for South Indian food. It tastes great with Idlis as well as Rice. Try it today and do let me know how it was! Happy cooking!!
All the recipes posted in my blog have my personal touch, they may not be authentic of the region or community but taste equally good. And as i always say they are the recipes with minimum spices but maximum taste.The Sambar powder I have used in the recipe is from “MTR” spice brand. Over the years I have relished the taste of their masalas. I have tried their Vangi bath masala, Besi belle bath masala, Puliogrey masala they all impart the desired taste to the food and the Samabar masala is no exception.
Prep time: 30mins Cooking time: 20-30mins Serves: 2-3 people
- Drumstick (200gm cut into small pieces)
- Arhar / tur dal (1 cup pre soaked in hot water for 1/2 hour)
- Curry leaves (8-10 leaves)
- Sambar masala (2 tsp)
- Tamrind / imli pulp (1/2 cup)
- Jaggery / gur (1tbsp)
- Salt / namak (as per taste)
- Asafoetida / hing (1 /2 tsp)
- Oil (2 tbsp)
- Water (as per requirement)
- Mustard / rai seeds (1/2 tsp)
- Garlic / lehsun (1 tsp, finely chopped)
- Kashmiri red chillies / lal mirch (2-3 whole)
- Heat oil in pressure cooker and add drumsticks to it and stir fry for 5 mins.
- To this now add curry leaves and sauté for another 3-5 mins
- Add spices at this stage; sambar masala, salt, jaggery, asafoetida (hing) and cook for 3-5 mins. Now add the tamrind pulp and 3 cups water and let it come to boil
- Once the
mixture starts to boil add the pre soaked dal to it and close the pressure cook
and cook for 2-3 whistles.
- Prepare the tadka by heating oil in a small pan, once hot throw in the mustard seeds, chopped garlic and red chillies.
- Pour it over the sambar and serve hot with rice or idlis.
- If you prefer to make the Sambar more spicy a tea spoon of red chilli powder can be used along with the other spices at step 3.
- 1 cup = 200ml