Drumstick Sambar is one of the delicious South Indian Sambar . Drumsticks also called as Nuggekai or moringa is a most common vegetable that is used in preparations of Sambar. In this recipe I have used only Drumsticks to make Sambar . But other vegetables like carrot , potato , brinjal and pumpkin can also be used in combination with Drumstick to make Sambar .
Drumsticks along with shallots (sambar onion ) makes a wonderful combination and sambar tastes delicious. Its very easy to make delicious sambar , provided you have a good Sambar Powder. The most important ingredient to make as tasty sambar is its sambar powder . You can dry roast the spices , instantly , grind to fine powder and use it or else can use readymade store bought Sambar Powder . I too have shared the recipe of easy homemade sambar powder , you can refer for making a small batch.
Health Benefits: Drumsticks are a boon for diabetics as they are known to reduce spiked blood sugar levels . Also it is high content in calcium and iron, promotes a healthy bone structure . Rich in B vitamins help breaking down the foods and make it easier to digest them smoothly .The vitamin C content helps stave off various infections, boosts immunity , relieves respiratory disorders and also helps in purifying blood. So add more drumsticks to your diet and make the most of it!
Other Varieties of Sambar recipes on blog are : Massida Soppu Saaru , Urali Bassaru and also Tiffin Sambar .
RECIPE CARD FOR DRUMSTICK SAMBAR
Drumstick Sambar
Ingredients
For Pressure cooking Dal
- ¾ Cup Toor Dal
- 2 cups Water
- ½ teaspoon Turmeric powder
- ½ teaspoon Oil
For Sambar
- ½ Cup Shallots / Sambar Onions , roughly sliced
- 250 grams Drumsticks
- 1 no Tomato large , finely chopped
- 2 no Green Chillies
- ¼ teaspoon Asafoetida
- ½ teaspoon Turmeric Powder
- 2 tablespoon Sambar Powder
- ½ Cup Tamarind juice Extract from 1 tablespoon Tamarind
- ½ tablespoon Oil
- ½ teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 1 ½ teaspoon Salt or as required
- ¼ teaspoon Methi Seeds
- ½ teaspoon Jaggery
- 1.5 - 2 Cup Water or as required to adjust the consistency
For Tempering
- 1 tablespoon Clarified Butter / Ghee
- ½ teaspoon Mustard seeds
- ½ teaspoon Jeera Seeds ,optional
- 2 Sprigs Curry Leaves
- 1-2 no Dry Red Chilli
- 1 pinch Asafoetida
Instructions
- Rinse and wash ¾ cup toor dal with water twice.
- Add 2 cups of water , ½ teaspoon turmeric powder and ½ teaspoon oil and pressure cook for 4-5 whistles.
- Allow pressure to settle down on its own, dal should be cooked completely , lightly mash and keep aside.
- Soak 1 gooseberry size tamarind in ½ cup hot water for 15-20 minutes , extract the juice and set aside.
- Whilst ,heat ½ tablespoon of oil in a broad pan or vessel ,add ½ teaspoon mustard seeds , ¼ teaspoon methi seeds allow it to crackle and add 2 sprigs curry leaves .
- Now add ½ cup roughly sliced shallots and fry for 3-4 minutes till shallots looks transparent. If using regular onion , use 1 medium size onion, chopped.
- Add 1 chopped tomato and 2-3 slit green chillies and continue to saute for 2-3 minutes.
- Clean the drumsticks ,trim the edges, remove the fibre and cut into 21/2 -3 inch long . Add drumsticks and saute for 5 minutes.
- Now add ½ teaspoon turmeric powder , ¼ teaspoon asafoetida , 2 tablespoon sambar powder and mix well.
- Now add in ½ cup of extracted tamarind juice and mix well .
- Add salt and bring it to boil.Once it comes to boil , add in cooked dal ,1.5 cups of water and mix well.
- Add ½ teaspoon of jaggery powder and bring it to boil.Turn off the heat and add in fresh chopped coriander leaves .
- In a season pan ,heat 1 tablespoon of Ghee, add ½ teaspoon of mustard seeds , ½ teaspoon jeera seeds , curry leaves ,dry red chilli and pinch of Asafoetida , mix well and pour it over the prepared sambar.
- Serve it hot along with steamed rice ,papad and pickle.
Step by step directions for making Drumstick Sambar:
Rinse and wash ¾ cup toor dal with water twice.
Add 2 cups of water , ½ teaspoon turmeric powder and ½ teaspoon oil and pressure cook for 4-5 whistles.
Allow pressure to settle down on its own, dal should be cooked completely , lightly mash and keep aside.
Soak 1 gooseberry size tamarind in ½ cup hot water for 15-20 minutes , extract the juice and set aside.
Heat ½ tablespoon of oil in a broad pan or vessel ,add ½ teaspoon mustard seeds , ¼ teaspoon methi seeds allow it to crackle and add 2 sprigs curry leaves .
Now add ½ cup roughly sliced shallots and fry for 3-4 minutes till shallots looks transparent.
Add 1 chopped tomato and 2-3 slit green chillies and continue to saute for 2-3 minutes.
Clean the drumsticks ,trim the edges, remove the fibre and cut into 21/2 -3 inch long . Add drumsticks and saute for 5 minutes.
Now add ½ teaspoon turmeric powder , ¼ teaspoon asafoetida , 2 tablespoon sambar powder and mix well.
Now add in ½ cup of extracted tamarind juice and mix well .
Add salt and bring it to boil.
Once it comes to boil , add in cooked dal ,1.5 cups of water and mix well.
Add ½ teaspoon of jaggery powder and bring it to boil.Turn off the heat and add in fresh chopped coriander leaves .
In a season pan ,heat 1 tablespoon of Ghee, add ½ teaspoon of mustard seeds , ½ teaspoon jeera seeds , curry leaves ,dry red chilli and pinch of Asafoetida , mix well and pour it over the prepared sambar.
Serve it hot along with steamed rice ,papad and pickle.
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