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Drumstick Sambar (Murungakkai Sambar)
5 from 10 votes

Drumstick Sambar (Murungakkai Sambar)

Drumstick Sambar combines pigeon pea lentils, fresh drumstick pods, pearl onions, and tamarind pulp within a spiced broth flavored by sambar powder and tempered mustard seeds, fenugreek, curry leaves, and red chili. The dish has a rich and tangy flavor with a mildly thick consistency typical of traditional sambar. The tender cooked drumstick pieces add a subtle sweetness and unique texture to the lentil-based stew.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 147 kcal
Course: Side Dish, Main Course
Cuisine: Indian

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
    Cup of Yum
  1. Rinse tuvar dal (pigeon pea lentils) a couple of times in water. Take the lentils in a 2 litre pressure cooker.
  2. Add turmeric powder and water.
  3. Mix well. Then cover and pressure cook the lentils for 7 to 8 whistles or 11 to 12 minutes on medium heat.
  4. 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
  1. Meanwhile in a bowl soak the tamarind in warm or hot water for 20 to 30 minutes.
  2. Then later squeeze the soaked tamarind pulp in the water. Keep this tamarind pulp aside.
Cooking drumsticks
  1. In a pan, heat oil (preferably sesame oil made from raw sesame seeds). Add pearl onions or chopped onions or shallots.
  2. 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.
  3. Add chopped or diced tomatoes. Sauté for 1 to 2 minutes.
  4. Now add drumsticks and mix well. The drumsticks have to be slightly peeled and chopped into 2.5 to 3 inches batons or sticks.
  5. Then add water and turmeric powder. Stir and mix again.
  6. Cover the pan and cook the drumsticks on a low to medium heat.
  7. In between do check when the drumsticks are cooking.
  8. The drumsticks should be cooked well and tender, but take care that they do not get overcooked.
Making drumstick sambar
  1. Once the drumsticks are cooked and tender, add the tamarind pulp.
  2. Then add the cooked and mashed lentils. Also add sambar powder. Stir and mix very well.
  3. Season with salt as per taste.
  4. Simmer drumstick sambar on low to medium heat for 6 to 7 minutes. The raw aroma of tamarind should go away.
  5. After simmering for 6 to 7 minutes, switch off the heat. Cover the pan and keep aside.
Making tempering
  1. 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. 
  2. Let the mustard seeds crackle.
  3. When the mustard seeds crackle, then add dry red chilies (broken and seeds removed), fenugreek seeds and curry leaves. Mix well.
  4. Quickly add asafoetida (hing).
  5. Mix again and fry till the curry leaves become crisp.
  6. Switch off the heat and immediately add the tempering mixture in drumstick sambar.
  7. Cover and let the flavors infuse for 4 to 5 minutes.
  8. 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

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

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 147

% 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.