Traditional Tamilnadu Sambhar - Murungakkai Mangai Sambar - Drumstick Sambar Recipe

Sambar is one of the essential everyday dish made in each and every South Indian homes. It is also served in every hotels for both breakfast and lunch. The traditional Tamil Nadu Sambar is an excellent side dish for Idli, dosa, poori, vada, bonda and even white rice. Read the recipe to know the preparation.

Murungakkai Mangai Sambar - Drumstick Sambar Recipe

Ingredients for making Murungakkai Mangai Sambar

Toor Dal – 1 cup
Small Onions – 10
Green Chilly - 1
Tomato – 1 big sized
Drumstick – 2 chopped
Raw Mango / Mangai - 2 to 4 pieces
Homemade Red chilli powder - 3 tbsp.
Sambar powder – 1 tbsp.
Tamarind extract – 1/3 cup
Turmeric powder – 1 tsp.
Coriander leaves – just to garnish
Oil – 1 tsp
Salt – to taste

To Temper:
Oil – 1 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Curry leaves – 1 sprig
Hing – a generous pinch
Red Chillies – 1

Method for making Murungakkai Mangai Sambar

1. Soak Toor dal in water for 15 minutes and then Cook with a pinch of turmeric powder and 3 cups of water in a pressure cooker. Allow for 4-5 whistles or until mushy. Mash it well with a laddle, Set aside. In a kadai heat oil add onion, tomato saute till golden brown till tomato raw smell leaves. Then add drumstick and saute for 3 mins.

2.Heat oil in a kadai, splutter the mustard seeds, add all the other ingredients given under to temper. Then add small onions and saute well.

3. Now add green chillies and chopped tomatoes and saute well.

4. Next add drumstick saute for 2 minutes and then add turmeric powder, red chilli powder, required amount of salt and saute well. Then add 1 cup of water and allow this to boil for 5 minutes.

5. Next add the mashed dal and allow it to boil for 2 minutes next add the chopped raw mangoes let it boil and then mix sambar powder in water and add to the boiling content.

6. Now add the tamarind extract allow it to boil for a good 5-10mins till it reaches sambar consistency. Adjust salt at this stage.

7. Add chopped coriander leaves and switch it off.

Serve hot with white rice and any varuval or poriyal of your choice.

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