Drumstick Sambar ( Murungakkai Sambar)

                                          Drumstick Sambar ( Murungakkai Sambar)

Cuisine: South Indian Vegetarian
Serves: 2
Prep Time: 30 mts.



Grocery List:

1. Drumstick  1 washed and chopped (like shown) into 6 pieces with skin on.

 OR any vegetable like Green bell pepper, murungakkai (drumstick) , chow chow , green beans, carrot can be used.

2. Cilantro leaves a few, washed and chopped finely

3. Curry Leaves a few washed and chopped


From the Pantry:

1. Sambar powder. 2 tspns. ( if no curry podi, add 3 tspns. sambar powder)

2. Curry podi 1 tspn. ( will post how curry podi is made soon)

3. Tamarind paste 1/2 tspn.

4. Salt to taste

5. Cooking oil 1 tbspn.

6. Methi powder 1/4 tspn. or methi seeds 1/8 tspn.

7. 1/2 cup water

8. Rai 1/8 tspn.

9. Asafoetida ( Hing). a pinch

10. Water  1 and 1/2 cups


Pre Prep: Toor Dal

In Slow Cooker :

Wash 1/8 cup toor dal and cook in slow cooker with pinch of oil and pinch of turmeric powder for 3 hours with 3/4 cup of water. Make sure dal is well cooked and add little bit more water as necessary. Note: Dal should not be too thin ( thick consistency best for sambar)
Keep ready beforehand for making sambar. Keep ready beforehand for making sambar. Can whisk dal to make it smooth.

OR

In open deep pot:

Wash 1/8 cup toor dal and cook on slow heat with pinch of oil and pinch of turmeric powder for 45 mts. with 1/2 cup of water.  Make sure dal is well cooked and add little bit more water as necessary. Keep ready beforehand for making sambar. Note: Dal should not be too thin ( thick consistency best for sambar). Can whisk dal to make it smooth.

Method:

1. In a deep pot on slow heat, add 1/2 cup water, washed drumsticks Add salt, sambar powder, curry podi and tamarind paste. Let drumsticks cook well for 10 mts and add little more water if water evaporates too much.

2. Turn off heat and add cooked dal.

3. In a tadka pan, add oil, rai , methi seeds or methi powder and asafoetida. Let rai splutter. Add to Sambar.

4. Garnish with cilantro leaves and curry leaves.

Note: Serve hot with Plain rice and ghee or rotis.