Drumstick Sambar
Simple drumstick sambar made with dal, vegetable drumsticks or murungakkai, sambhar powder & spices. This Andhra style stew is so delicious, flavorful & easy to make when you have some surplus drumsticks in hand. For best results use a good aromatic sambar powder. Serve this with plain steamed rice or any south Indian breakfasts like idli, pongal & vada.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- ½ cup Toor dal or split skinned pigeon peas
- 2 tablespoons moong dal or skinned split mung lentils (optional)
- 1½ cups water to cook dal (use as needed)
- 3 vegetable drumsticks (cut to finger length)
- 10 shallots or 3 medium onions
- 1 tomato large chopped
- 1 to 2 green chilies
- ½ tablespoons ginger garlic paste (or 1 teaspoon each grated ginger and garlic)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric
- 1½to 2 tablespoons sambar powder
- tamarind Small lemon sized ball
- 2 to 3 tablespoons coconut Fresh grated
- ¾ teaspoon salt or use as needed
- 1 Handful Coriander leaves finely chopped
- 2 to 3 cups water (adjust as needed)
To Temper
- 1 red chili (broken)
- 1 sprig curry leaves
- ½ teaspoon mustard
- ½ teaspoon cumin or jeera
- ¼ teaspoon methi seeds or fenugreek seeds
- 1 clove garlic crushed slightly
- 2 tablespoons ghee
- 2 Pinches asafoetida or hing
How to make the recipe
Preparation
- Add dal to a pressure cooker or bowl. Wash it well a few times and pressure cook with 1½ to 2 cups water. If cooking directly cook for 2 whistles. If following the pot-in-pot method cook for 3 whistles on a medium flame.
- When the pressure releases naturally, remove the cooked dal and mash it well. It has to be smooth without any grainy texture.
- Pour 2 to 3 cups of water in a pot and add all the chopped drumsticks, onion & tomatoes. Cook them until the drumsticks are half done. You can add more or less water to adjust the consistency.
- While the veggies cook, take half a cup of hot water to a bowl. Soak tamarind in it. When it cools down squeeze well , and set aside.
Make drumstick sambar
- When the 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 & tender.
- Next add coconut and tamarind water. Mash the dal to smooth and pour to the sambar. Mix well and taste test to adjust salt and tamarind. Bring to a gentle boil and turn off. Add coriander leaves.
Temper
- Add ghee to a small pan and heat it. Add mustard, cumin and methi. When they splutter, add red chilli curry leaves and garlic. Add hing.
- Pour this tempering over the drumstick sambar. Turn off the stove. If you plan to refrigerate, do it immediately once it cools down. Serve drumstick sambar with rice, papad or idli dosa.
NUTRITION (estimation only)
Calories: 155kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 311mg | Potassium: 402mg | Fiber: 7g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 24.6mg | Calcium: 33mg | Iron: 2.4mg
