A sambar is a sambar is a sambar.....right???? Well, no - not exactly
Most sambar lovers will tell you that there is something special about muringakka (drumstick) sambar. The unique smell and taste that the drumsticks lend to the sambar is something that has to be experienced to be understood.
The flower of the tree, the vegetable and the leaves - all can be eaten and are exceptionally rich in nutrients. Iron and Vitamin A are the chief nutrients present in these. Eating drumstick leaves is said to be good for lactating women.
Sambar with drumsticks is made just like any other sambar is, but the taste is very distinct and different.
What you need:
Drumsticks - 2 or 3 medium sized, cut into finger sized pieces
Tamarind - a lemon sized ball
Sambar powder - 2 tsp (heaped)
Turmeric powder - 1/2 tsp
Tuar dal - 3/4 cup, cooked well and mashed with the back of a ladle
Salt - to taste
Corriander leaves and curry leaves - a few, to garnish
Oil - 1 tsp
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Red chillies - 2
Soak tamarind in about 2 -2.5 cups of hot water for 10 minutes. Extract the juice into a large kadai. Add the drumstick pieces, turmeric powder, salt and sambar powder to this. Let it come to a boil and then cover and simmer until the drumstick is well cooked and the raw smell of the tamarind is gone. Bruise curry leaves between your fingers and add it in. Add the cooked tuar dal. Stir well and switch off heat just before it starts boiling.
Heat all the tempering ingredients until mustard seeds pop and pour it over the sambar. Garnish with chopped corriander leaves.
Enjoy with rice/dosa/idli.
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