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Saturday, May 28, 2011

Muringakka (Drumstick) sambar

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
For tempering:
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.

Check out the Blogging Marathoners doing BM#5 along with me  Curry in a hurry under 30 min: Aarthi, Divya, Me, Kaveri, Pavani,Seven Days of Indian Sweets:Gayathri, Priya Suresh,Seven Days of Microwave Meals: Monika,Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ Seven Days of Colorful Dishes Kid's Special: KalyaniSummer Coolers: Jayasree, Kamalika, Srivalli

9 comments:

Aarthi said...

i love the smell of sambar..my mum used to make this..i love it

jayasree said...

My most favorite sambhar. Agree that the veggies determine the taste and flavor of the sambhar. And I terribly miss my muringa maram here.

Harini said...

I cannot deny the flavor of drumstick. As u said drumstick leaves are very good for us. Traditionally drumstick leaves were eaten in jun-jul before the onset of monsoon as they are supposed to increase your immunity against the various monsoon related illnesses.

Chandrani Banerjee said...

Very testy sambar.... I love this.

Rachel said...

I make sambar in a similar way and been so ever since I was small.

And you can use agar for gelatin.

Vimitha Anand said...

Muringakka sambar is my favorite... I just drink it when my mom prepares it... Looks so delish...

Priya said...

Flavourful and my fav sambar..yumm love simply with papads and rice..

Suparna said...

drumstick tastes best in sambar!!ur preparation looks yummy...

Priya (Yallapantula) Mitharwal said...

Yum, love the flavor of drumstick in sambar.