Drumstick Sambar (Murungakkai Sambar)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
147 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Drumstick Sambar (Murungakkai Sambar)
Description
This Drumstick Sambar recipe uses tur dal cooked until soft and mashed for a smooth base. Tamarind soaked in hot water contributes a distinct tanginess characteristic of South Indian sambar. The spiced vegetable component includes drumstick pods chopped into lengths and pearl or regular onions gently sautéed in sesame oil to deepen flavor. Sambar powder adds complex warmth combined with turmeric and salt to season.
The tempering of mustard seeds, fenugreek seeds, red chilies, and curry leaves infuses the sambar with fragrant and earthy notes. Simmering the mixture together with water creates a comforting stew with a moderate thickness that can be adjusted by varying water amount.
Serve this sambar alongside rice or with idli/dosa for a filling main meal or lighter accompaniment. Fresh coriander leaves added as garnish brighten the dish with herbaceous freshness. The dish can be adjusted in spice and sourness by varying sambar powder and tamarind quantities.
Using fresh, tender green drumsticks provides optimal flavor and texture. Homemade or your preferred brand of sambar powder will affect the spice level. Alternatives such as lemon juice can replace tamarind if needed. This recipe scales well for different batch sizes and allows flexibility in texture thickness by adjusting water.
Ingredients
For cooking lentils
- ⅓ cup tur dal (pigeon pea lentils or arhar dal)
- 1.25 to 1.5 cups water
- ¼ teaspoon turmeric powder (ground turmeric)
For tamarind pulp
- ½ tablespoon tamarind
- ¼ cup water hot
Other ingredients
- 1 tablespoon sesame oil or coconut oil or any neutral tasting oil
- ⅓ cup pearl onions (shallots) or ⅓ cup chopped onions
- ⅓ cup diced tomatoes or 1 small to medium tomato
- 2 to 3 chicken drumsticks murungakkai) or 175 grams drumsticks, peeled and chopped in 3 to 4 inches pieces
- 1 pinch turmeric powder
- 1.5 to 2 tablespoons sambar powder or add as required
- 1 cup water
- salt as required
For tempering
- 1 tablespoon sesame oil or coconut oil or any neutral tasting oil
- ½ teaspoon mustard seeds
- 1 to 2 red chili broken and seeds removed, dry
- 5 to 6 fenugreek seeds
- 10 to 12 curry leaves - chopped or whole
For garnish: (optional)
- 1 to 2 tablespoon Coriander leaves cilantro, chopped
Instructions
Cooking Lentils
- Rinse tuvar dal (pigeon pea lentils) a couple of times in water. Take the lentils in a 2 litre pressure cooker.
- Add turmeric powder and water.
- Mix well. Then cover and pressure cook the lentils for 7 to 8 whistles or 11 to 12 minutes on medium heat.
- When the pressure settles falls down on its own, then only open the lid and check the lentils. They should be completely cooked and mushy. Mash the lentils with a spoon or wired whisk. Cover and keep aside.
Making tamarind pulp
- Meanwhile in a bowl soak the tamarind in warm or hot water for 20 to 30 minutes.
- Then later squeeze the soaked tamarind pulp in the water. Keep this tamarind pulp aside.
Cooking drumsticks
- In a pan, heat oil (preferably sesame oil made from raw sesame seeds). Add pearl onions or chopped onions or shallots.
- Stir and sauté pearl onions till the onions turn translucent or the edges start to turn light golden. For onions, sauté them till they turn translucent.
- Add chopped or diced tomatoes. Sauté for 1 to 2 minutes.
- Now add drumsticks and mix well. The drumsticks have to be slightly peeled and chopped into 2.5 to 3 inches batons or sticks.
- Then add water and turmeric powder. Stir and mix again.
- Cover the pan and cook the drumsticks on a low to medium heat.
- In between do check when the drumsticks are cooking.
- The drumsticks should be cooked well and tender, but take care that they do not get overcooked.
Making drumstick sambar
- Once the drumsticks are cooked and tender, add the tamarind pulp.
- Then add the cooked and mashed lentils. Also add sambar powder. Stir and mix very well.
- Season with salt as per taste.
- Simmer drumstick sambar on low to medium heat for 6 to 7 minutes. The raw aroma of tamarind should go away.
- After simmering for 6 to 7 minutes, switch off the heat. Cover the pan and keep aside.
Making tempering
- Heat oil (preferably sesame oil made from raw sesame seeds) in small frying pan or tadka pan. Add mustard seeds. Keep the heat to a low while tempering spices.
- Let the mustard seeds crackle.
- When the mustard seeds crackle, then add dry red chilies (broken and seeds removed), fenugreek seeds and curry leaves. Mix well.
- Quickly add asafoetida (hing).
- Mix again and fry till the curry leaves become crisp.
- Switch off the heat and immediately add the tempering mixture in drumstick sambar.
- Cover and let the flavors infuse for 4 to 5 minutes.
- Then serve drumstick sambar with idli or dosa or medu vada or steamed rice. While serving you can garnish the sambar with some chopped coriander leaves.
Notes
- Use fresh, green tender drumstick pods for the best flavor and texture in the sambar.
- If tamarind is unavailable, add about 1 teaspoon of lemon juice at the end for acidity.
- Adjust sambar powder amount according to its potency; homemade sambar powder is recommended.
- Alternative lentils like yellow moong dal or a mix of tur dal and masoor dal can be used based on preference.
- The recipe can be scaled for smaller or larger servings without affecting flavor balance.
- Consistency of the sambar can be customized to thin, medium, or thick by changing the water quantity used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 302mg | 13% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 305IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 164mg | 182% |
| Vitamin E | 3mg | |
| Vitamin K | 3µg | |
| Calcium | 209mg | 21% |
| Vitamin B9 (Folate) | 314µg | |
| Iron | 1mg | 6% |
| Magnesium | 34mg | 9% |
| Phosphorus | 62mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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