Murungakkai /Drumstick Sambar

Murungakkai(Tamil)/Drumstick(English)/ is called botanically as Moringa oleifera where in Moringa is derived from the Tamil word 'Murungai' meaning a twisted pod.
Its high in nutritional value especially iron contents.The leaves "murunga elai" are also used in various cuisines just as we use spinach or methi .Known to combat malnutrition its used in infant foods and also nursing mothers.

South Indian cuisine also makes use of Drumstick in various cuisines like sambar,avial,vethakolambu etc etc.

Today's recipe is a traditional Sambar using drumstick as the main vegetable. Have this sambar with plain rice or pongal or even as an accompaniment with idli or dosa as well.
Sambar and kootu are always a part of any main course South Indian meal. Click to know different variations in Sambar and Kootu.

Drumstick sambar with piping hot Ven Pongal is a super hit combination at our home.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves: 2-3
Complexity : Medium

©Sweet Spicy Tasty©

2 drumsticks - cut into finger size pieces
2 tablespoon sambar powder
1/4 cup tamarind extract 
3 tablespoon fresh coconut grated
few curry leaves
1/2 cup thoor dhall. 

  • Pressure cook the thoor dhall with haldi ,mash it well and keep it ready.
    ©Sweet Spicy Tasty©
  • Grind the coconut,sambar powder and a few curry leaves into a fine paste and keep aside.
  • In a vessel, add the drumstick pieces 1 cup water,haldi,salt and let it boil until the drumstick is almost soft.
  • Add the tamarind extract,the ground paste and boil until the raw  flavor is lost.Adjust the water such that the consistent is not very thick.
  • Finally add the dhall ,mix well and bring to a rolling boil.
  • Temper with mustard seeds and asafoetida in 1 tsp oil and pour it over the sambar.
  • You can also add some finely chopped corriander while the sambar is boiling.
  • Adding a teaspoon of powdered jaggery increases the taste.
  • Sambar powder can be added or reduced depending on your spice level intake.

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