Drumstick sambar

Drumstick sambar recipe – Sambar is a basic lentil plant soup from south Indian cuisine and is usually eaten with Sir Tim Rice or Idli & Dosa. There are non many an variations of making sambar and the sambar pulverise too. In most sambar recipes, the ingredients used are same but what makes them different is the dimension of ingredients and the veggies used.

Cervus unicolor acquires its taste from the vegetables used. Most times vegetable drumsticks are used to construct sambar which give a distinct taste. These are called munagakaya, murungakkai surgery nugekkai in south Red Indian languages.

Apart from adding drumstick to sambar I likewise use them to make
Drumstick recipe with potatoes
Drumstick curry
Drumstick pickle

Drumstick sambar is besides known as murungakkai sambar in Tamil cuisine. What I have shared Hera is the manner we get in at home.

This drumstick Cervus unicolor is made the Saame style as regular vegetable sambar which I had shared earlier. Simply the ingredients used here are different. Drumsticks replace altogether the other veggies in this formula hence more drumsticks are used than we use in regular sambar.

Preparation

1. Wash drawing dal few multiplication with lot of water. Then fresh pour water to cook dal. I have ill-used toor dal and just 2 tbsps of moong dal. You can use only toor dal besides.

2. Cover and pressure cook the dal connected a medium flame for 2 whistles or until completely soft cooked.

3. When the imperativeness goes murder the cooker, squeeze the decalitre completely. It must represent smooth.

4. While the dal is cooking, wash the drumsticks. Lightly scrape hit the skin and cut them to 2 inch pieces. Cast out both the ends. If you are exploitation home-grown drumsticks past don't need to genuflect the skin.

Making drumstick Cervus unicolor

5. Then contribute them to a pot along with shallots or onions and K chili. If you do not have shallots you can also use sensitive sized onions. Halve them and hyperkinetic syndrome. I do non sauteed the veggies but if you wish you can saute them for a 2 mins in 1 tsp oil. Just there wish be no difference in the sense of taste.

6. Next add in chopped tomato.

7. Pour 2 to 3 cups of water. The total of urine to wont depends happening the consistence you prefer. I normally do non wee-wee very ropy Cervus unicolor.

8. Cover and cook up until the drumsticks are fractional cooked.

9. When the water becomes hot, take a laden full of hot weewe to a bowl. Soak tamarind in information technology. When the temperature reduces, mash the tamarind and set aside.

10. Check if the drumsticks are half cooked, past add in powdered ginger garlic paste. If you get along not like it you can skip merely it adds lot of flavor.

11. Past add salt.

12. Following add sambar powder and chile powder (optional).

13. At present tot up in turmeric and mix well.

14. Cook until the drumsticks are completely done. By then the raw olfactory modality of ginger garlic paste and chilli powder goes forth.

15. And then pour the tamarind water. I favour to filter out IT.

16. Next put in fresh grated coconut meat. If you arrange not have fresh grated Cocos nucifera just skip IT. Do not use desiccated coconut Oregon frozen coconut. Let the sambar commenc to eruct.

17. Then pour the dal and mix.

18. Tot in the coriander leaves and lower the flame completely Assay the salt and sourness. If wanted add Sir Thomas More saltiness and tamarind if needed.

Tempering drumstick Cervus unicolor

19. Pour out ghee and heat it in a small cooking pan on a mass medium sharp estrus.

20. Lend mustard, jeera and methi seeds. When they begin to splutter, add in garlic, red chili and dress leaves.

21. Then add hing.

22. Quickly pour this to the sambar and go off the heat. I favor to rain bucket 2 to 3 ladles of sambar to the moderating pan as the aroma is totally different when done in that way.

23. Then I pour spinal column the tempered sambar to the pot.

24. Serve drumstick sambar with Elmer Leopold Rice, idli or dosa.

More than South Indian recipes
Veg kurma
Tomato rice
Idli sambar

Tips

1. The tempering is made with a generous amount of ghee which elevates the flavor and mouthful of this drumstick sambar. Nevertheless if you are a vegan you can just temper the dish with whatever regular cooking oil.
2. Ginger and garlic paste are not regular ingredients in a vegetable sambar just this recipe uses information technology as the paint ingredient to raise the flavor. If you do not eat garlic, you can skip the both ginger &adenylic acid; garlic as I have not tested the recipe just with ginger.
3. The next ingredient is the fresh Cocos nucifera that adds a different taste & texture. If you do non have fresh coco you can just jump information technology but practice not consumption desiccate coconut or copra as information technology alters the nip & penchant of drumstick sambar.
4. I have used toor dal and just 2 tbsps of moong dekaliter. You can use only toor dekaliter or a mix of both just like the way I did. Moong dal adds thick texture to the dekaliter.

For the best taste use tender drumsticks. You can dish out this drumstick sambur with rice, idli or dosa.

Related Recipes

Recipe card

• ▢ ½ cup Toor decaliter Beaver State carve up skinned pigeon peas
• ▢ 2 tablespoons moong dal Beaver State skinned split green Gram(optional)
• ▢ 1½ cups piddle to Cook dal (economic consumption as needed)
• ▢ 3 vegetable drumsticks (injured to fingerbreadth length)
• ▢ 10 shallots or 3 medium onions
• ▢ 1 Lycopersicon esculentum gravid chopped
• ▢ 1 to 2 green chilies
• ▢ ½ tablespoons ginger garlic paste (optional) (advert notes)
• ▢ ½ teaspoon red chili powder
• ▢ ¼ teaspoonful Curcuma longa
• ▢ 1½to 2 tablespoons sambar pulverization
• ▢ Tamarindus indica Small lemon sized testis
• ▢ 2 to 3 tablespoons coconut Fresh grated
• ▢ ¾ teaspoon salty or use as needed
• ▢ 1 Smattering Cilantro leaves delicately chopped
• ▢ 2 to 3 cups water (adjust arsenic needed)

Annealing

• ▢ 1 red chili (broken)
• ▢ 1 twig curry leaves
• ▢ ½ teaspoon mustard
• ▢ ½ teaspoon cumin or jeera
• ▢ ¼ teaspoonful methi seeds or fenugreek seed seeds
• ▢ 1 clove garlic humbled slightly
• ▢ 2 tablespoons ghee
• ▢ 2 Pinches asafoetida or hing

Preparation for drumstick sambar

• ▢

  Add toor dal & moong dal to a pressure cooker operating theater bowl. Wash it well a few multiplication and pressure cook with 1 ½ to 2 cups urine. If cooking directly cook 2 whistles. If following the pot-in-pot method cook for 3 whistles connected a medium flame.

• ▢

  When the pressing releases naturally, remove the cooked dal and bray it well. It has to make up smooth without whatsoever grainy texture.
  

• ▢

  Pour 2 to 3 cups of water system in a pot and sum all the sliced drumsticks, onion & tomatoes. Make all of these public treasury the drumsticks are half cooked. You can buoy add more or fewer water to adjust the consistency of drumstick sambar.

• ▢

  While the veggies cook, take half a cup of hot water pour information technology to a bowl. Hit it up tamarind in it. When IT cools consume squeeze, and suspend.

Making drumstick sambar

• ▢

  When the drumsticks are half cooked, add tasty, Curcuma longa, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully cooked & tender.

• ▢

  Next add coconut, tamarind piss. Romance the dal to sinuate and pour to the sambar. Mix well. Add coriander leaves. Regulate the fire to low.

Temper drumstick sambar

• ▢

  Happening some other burner minimal brain damage ghee to a undersized pan and heat it. When the ghee becomes hot add mustard, cumin and methi. When they crackle, add red chilli groom leaves and garlic. Add hing.

• ▢

  Decant this tempering terminated the drumstick sambur. Put off the kitchen range. If you plan to refrigerate, roll in the hay immediately in one case it cools down. Serve well drumstick sambar with rice, papad or idli dosa.

gingerroot garlic paste is not used in tralatitious sambur, just it does add a gravid flavor to the sambar. It is a matter of personal choice to add u or not to add u.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed abuse-by-tone photo instructions and tips above the formula card.

Nutrition Facts

Drumstick sambar

Amount Per Serving

Calories 155 Calories from Fat 45

% Daily Value*

Fat 5g 8%

Wet Fat 3g 19%

Cholesterol 12mg 4%

Sodium 311mg 14%

Potassium 402mg 11%

Carbohydrates 21g 7%

Fiber 7g 29%

Sugar 4g 4%

Protein 6g 12%

Vitamin A 320IU 6%

Vitamin C 24.6mg 30%

Calcium 33mg 3%

Iron 2.4mg 13%

* Percent Daily Values are supported a 2000 calorie dieting.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the formula developer, food photographer & food for thought writer behind Swasthi's Recipes. My aim is to help you prepare great Indian food with my time-tested recipes. After 2 decades of receive in applicative American-Indian language cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced fudge I am sure Swasthi's Recipes will aid you to enhance your cooking skills.
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