This post is just an attempt to help those poor souls deprived of their mothers’ sambar on a Sunday afternoon. The best part about drumstick sambar is that it tastes extra delicious the next day. So, i always make some extra and we enjoy some steaming hot idlies or crispy dosas or even some rice with this sambar the next day morning.The recipe for sambar powder is here but store bought sambar powder like MTR or Sakti should also work great in this recipe.
In the meanwhile, microwave or cook the drumsticks on stove top until tender.
Soak tamarind in 1/2 c of hot water for 10 mins.
Extract water from this and discard the pulp.
Heat a pan with oil.
Pop the mustard, add curry leaves and hing.
Now add cooked drumstick and saute for a min.
Add tamarind extract to this with salt and turmeric and mix well.
Cook till raw smell in the tamarind goes away. Takes 5 mins on medium flame.
Now add sambar powder and mix well.
Drain and reserve the water from the cooked dal and mash well.
Now add mashed dal and mix well.
If you want a thinner watery sambar, add some of the cooked dal water and mix. I prefer my sambar a wee thicker than the usual one so i dint add the water. I used it to make rasam instead.
Bring the mixture to a rolling boil.
Switch off flame and garnish with coriander leaves.
Drumstick Sambar Recipe With Step By Step Pictures| Easy Bachelor Recipes
Ingredients
- Drumstick 2 large cut into 2" strips
- Toor dal/ Tuvar dal/ Thuvaram Paruppu/ Split pigeon peas 1/2 c
- Tamarind a goose berry sized ball
- Hot water 1/2 c
- Turmeric a large pinch
- Sambar Powder 2 tbsp
- Salt to taste
- Oil 2 tbsp
- Mustard seeds 1 tsp
- Curry leaves a sprig
- Hing a small pinch
Instructions
- Pressure cook dal with 2 cups of water and a pinch of turmeric until soft and mushy.
- In the meanwhile, microwave or cook the drumsticks on stove top until tender.
- Soak tamarind in 1/2 c of hot water for 10 mins.
- Extract water from this and discard the pulp.
- Heat a pan with oil.
- Pop the mustard, add curry leaves and hing.
- Now add cooked drumstick and saute for a min.
- Add tamarind extract to this with salt and turmeric and mix well.
- Cook till raw smell in the tamarind goes away. Takes 5 mins on medium flame.
- Now add sambar powder and mix well.
- Drain and reserve the water from the cooked dal and mash well.
- Now add mashed dal and mix well.
- If you want a thinner watery sambar, add some of the cooked dal water and mix. I prefer my sambar a wee thicker than the usual one so i dint add the water. I used it to make rasam instead.
- Bring the mixture to a rolling boil.
- Switch off flame and garnish with coriander leaves.
- Serve hot with rice and any curry of your choice
Notes
2. Use sesame oil for a nice flavor in the sambar.
3. Feel free to use store bought sambar powder to make this sambar. Or you can use my sambar powder recipe. For the recipe, click on sambar powder mentioned under ingredients.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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