Sambar, the recipe of the Southern Part of India, has many varieties – the most common being the mixed vegetable Sambar. Another variety is the Radish Sambar. The recipe which follows is the Drum Stick Sambar popularly known as Muringa kai Sambar. Drum Stick is another healthy vegetable and many varieties of dishes can be prepared with this vegetable.
Ingredients
Drum Stick (Muringa Kai) – 4 (Peeled, Chopped into 2 ½ inch long Pieces)
Tur Dal (Pigeon Pea Lentil) – ½ cup
Oil – 1 tbsp
Mustard Seed (Rai) – 1 tsp
Fenugreek (Methi) – ¼ tsp
Cumin Seed (Jeera) – 1 tsp
Onion – 2 (chopped)
Green Chilli – 3 (Chopped into two)
Curry Leaves – 2 strand
Asafetida – ¼ tsp
Tomato – 2 Nos (cut into pieces)
Sambar Powder – 1 tbsp
Jeera (Cumin Seed Powder) – ½ tsp
Tamarind – small lemon size (without seed)
Turmeric (Haldi) Powder- ¼ tsp
Salt to taste
Sugar – 1 tsp
Cilantro (Dhania) Leaves – 1 tsp for garnishing
Preparation:
Wash and rinse the Lentil and pressure cook it with 2 cups of water for 4 to 5 whistles or till the Lentil becomes soft. Keep aside.
Soak the Tamarind in 2 tbsp of water to extract the juice.
Heat the oil in a pan. Add Mustard and Cumin Seed. When it crackles, add Onion, Green Chilli, Curry Leaves and Asafetida.
Add Tomato and cook for 3 to 4 minutes.
Add Drum Stick Pieces, Sambar Powder, Jeera Powder, Salt and Tamarind Water.
Add one more cup of water. Mix and allow to boil. Cover with a lid and cook for 4 to 5 minutes.
Mash the cooked Dal with a ladle and add to the Sambar. Mix well.
Add Sugar. Adjust Salt if required. Allow to boil. When the Sambar starts boiling, cover with a lid and cook for 5 to 6 minutes in low to medium flame.
Transfer to a serving bowl. Garnish with Cilantro Leaves.
Note: Water quantity can be adjusted to make the Sambar thin or thick to suit the taste.
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