Monday, July 11, 2011

Drumstick Sambar

1 cup of Toor
3 cups of water
2 cloves of Garlic (Chopped)
2 Green chillies (Slit)
1 Ripe tomato (Quartered)
A pinch of hing (Perunkayam)
1/4 tsp Turmeric powder
1 Drumstick (Cut into 3 inch pieces)
1 small lime size tamarind ball
1 tbsp Sambar powder
1 tsp Jaggery (optional)

For tempering:
1 tbsp Gingerly oil
1 small onion (thinly sliced)
2 dried red chillies (deseeded and torn into 2)
Few strands of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
Few stalks of coriander leaves for garnishing

  • Boil washed toor dhal, water, garlic, chillies, tomato, turmeric powder, hing and salt in a deep bottomed pan.
  • Soak tamarind in 1/2 cup of warm water. Extract the thick pulp and set aside.
  • When the toor dhal is half cooked, add the drumstick pieces.
  • To the tamarind pulp, add the jaggery and the sambar powder.
  • Add the tamarind extract to the dhal when the drumstick is almost cooked.
  • In a separate pan, heat gingerly oil on medium heat, splutter mustard seeds and urad dhal. Add the onions, dry chillies and curry leaves and fry till golden brown.
  • Add the tempering to the sambar and let it boil for 2 mins. Garnish with chopped Coriander leaves.
  • Serve hot with rice, pickle and pappadam.

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