drumstick sambar recipe called as mulakkada sambar in telugu and nuggekai sambhar in kannada and murungakkai sambar in tamil.
sambar is a basic lentil soup from Indian cuisine and is commonly eaten with rice or idli dosa. There are not many variations to making sambar and the sambhar powder as well. Almost made with same ingredients but the quantity differs slightly.
sambhar derives it taste basically from the vegetables that are used to make it. Various vegetables are used to make murungakkai sambar and drumsticks are one among them. The Aroma of this drumstick sambhar – mulakkada (nuggekai) sambhar is great.
Drumstick is very commonly used vegetable in south India for making curries, pulusu or sambar. It is well known for its sweet delectable flavor and their ability to correct digestive disorders.
This is a simple drumstick sambar recipe that tastes great with flavours of drumstick and sambar powder. For the best taste use tender drumsticks. It goes well with rice, idli or dosa. It can be refrigerated and used before 2 days.
you can find more recipes,
radish sambar recipe
south indian sambar recipe
drumstick sambar recipe with step by step photos
1. Pressure cook dal with enough water. You can even cook it in a pot till smooth. While the dal cooks, add the chopped veggies to a large bowl with water. Cook till the drumsticks are half cooked.
2. These are the ingredients we need.
3. Ginger garlic paste is optional and is not used in traditional sambar. But it adds a lot of flavor especially when used with drumsticks and is also healthy. Add ginger garlic paste, sambar powder, red chili powder, salt and turmeric.
4. Add coconut.
5. Add tamarind or tamarind juice.
6. When the sambar begins to bubble, add mashed dal or pass it through a seive. Bring it to a boil.
7. Season with seasoning ingredients as mentioned in the recipe and pour it to the sambar.
drumstick sambar recipe below
- ¾ Cup Toor dal / kandi pappu
- 3 drumsticks (cut to finger length)
- 3 onions halved or 10 shallots
- 1 large tomato (chopped small)
- 1 to 2 green chilies
- ½ tbsp. ginger garlic paste (optional) (refer notes)
- ½ tsp red chili powder
- ¼ tsp turmeric
- 1 tbsp. sambar powder
- Small lemon sized tamarind ball
- 2 to 3 tbsp. Fresh grated coconut
- 1 red chili (broken)
- 1 sprig curry leaves
- ½ tsp mustard
- ½ tsp cumin
- ¼ tsp methi seeds / menthulu(optional)
- 1 garlic crushed slightly
- 1 tbsp. oil
- Pinch of hing
- Coriander leaves
- Pressure cook dal to smooth with 1 ½ to 2 cups water.
- Soak tamarind in warm water, squeeze, and filter the juice.
- Pour 4 cups of water in a pot and add all the chopped vegetables and cook till drumsticks are half cooked.
- Add salt, turmeric, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully done.
- Add coconut, tamarind juice. Mash the dal to smooth or blend it to puree. Alternately can use a colander to filter the dal. Add coriander leaves. Press dal with a big spoon.
- Mix well. Bring it to a boil.Add oil to a small pan, when the oil becomes hot, add mustard, cumin and methi. When they crackle, add red chilli curry leaves and garlic.Off the stove and add hing. Pour this tempering over the sambar.
- If you plan to refrigerate, do it immediately once it is cool.
- Serve with rice and ghee.