Sambar is the most popular south Indian accompaniment which pairs nicely with rice as well as the breakfast idli/dosa varieties.I love all sambar varieties and Drumstick Sambar tops my list among them as drumsticks lend a nice flavor to sambar. At my mom's place it is prepared with the addition of freshly ground spices with fresh coconut paste where as at my MIL's place it is prepared using Andhra style Sambar powder.I usually prefer my MIL's version as it is easy to make and also goes well with idli/dosa varieties.
idli or dosa, I usually prepare it slightly thick and also with less tamarind in the recipe which makes it taste more delicious.You can adapt the same process of preparation for preparing sambar with other vegetables like brinjal, brinjal, yellow cucumber,potato and radish. I have used Andhra style Sambar powder in this recipe which makes it suitable for both rice and breakfast varieties. The preparation process for Karnataka style sambar is slightly different because of the addition of ground paste with freshly roasted spices and fresh coconut, which I would post some time later.
Check out other Sambar recipes in my blog here -
Drumstick Sambar | Mulakkada Sambar Recipe:
Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Side dish for Rice - Main Course
1/2 cup Toor dal
2 long Drumsticks
1 Onion, diced
1 large Tomato, finely chopped
a small gooseberry size Tamarind
1/2 tsp grated Jaggery,optional
1/2 tsp Turmeric powder
2 tbsp. Andhra style Sambar powder
1 tbsp. chopped Coriander leaves
2 tsp Oil
Salt to taste
2 tsp Ghee/Oil
1/2 tsp Mustard seeds
8-10 Shallots ,peeled
1-2 Red chillies
a sprig of Curry leaves
a pinch of Asafoetida
- Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder and pressure cook for 3 whistles. Once the pressure drops slightly mash the dal with a wooden ladle.
- Chop the corners of drumsticks and cut them into 2" pieces by removing the fibre in between with your hands.
- Soak tamarind in water for some time and extract pulp from it and keep it ready.
- Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add drumstick pieces and fry for 4-5 mins and then add chopped tomatoes and fry until they become pulpy.
- Add 1 cup water roughly and boil it for 2-3 mins. Now add tamarind pulp, salt, sambar powder( mix it in 2 tbsp. water before adding to avoid forming lumps), jaggery and mix nicely and boil it until the raw smell of the sambar powder is gone and the vegetables are cooked nicely.
- Add cooked and slightly mashed dal and add some more water if required. Boil it for 3-4 mins until the sambar thickens. Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. Add coriander leaves at the end.
- Heat ghee/oil in a small tempering pan and crackle mustard seeds and add shallots and fry them until it turns transparent and then add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.
Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with Idli/ Dosa.
- One can follow the same recipe and prepare sambar with various vegetables like Brinjal, Radish, Potatoes, Carrots, Sweet Pumpkin, Yellow Cucumber and Bottle gourd.
- After you fry the vegetable pieces you can add tamarind pulp and pressure cook for 1 whistle if you want to make it quick.
- Always add tempering at the end to retain the flavour of sambar and close it immediately.
- I prefer to add ghee for tempering as it lends a nice flavour to sambar.
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