India Food Network India


Murungakkai Sambar Recipe

May 08, 2018







Can you imagine idli or dosa without a bowl of steaming sambar? Drumsticks Sambar made with dal, coconut, drumsticks and tangy tamarind is an integral part of every south Indian meal.


    1 tablespoon oil
    1 teaspoon mustard seeds
    Curry leaves
    3 Drumsticks, cut into finger length pieces
    Turmeric powder- pinch
    Lime Size tamarind, soaked in water
    ½ cup cooked toor dal
    Jaggery (optional)
    For powder:
    1 ½ teaspoon oil
    6-7 dried red chilies
    1 tablespoon chana dal
    1 ¼ tablespoon dhania seeds
    ¼ teaspoon fenugreek seeds
    ¼ teaspoon cumin seeds
    1 small piece Hing
    1/3 teaspoon black pepper
    Curry leaves
    2 tablespoons grated coconut


In a kadhai, heat oil and crackle mustard seeds.
Add curry leaves and drumstick.
Saute on a medium flame for a minute.
Add tamarind, turmeric and salt.
Boil till tamarind aroma evaporates.
Meanwhile in another pan, heat oil and add dry red chillies.
Just when they start to brown, add dhania seeds and chana dal sauté till done.
Transfer to a bowl.
Add rest of the ingredients in the pan one by one and sauté till you get a pleasant aroma.
Transfer to bowl and cool.
Grind to a semi fine powder and keep aside.
Once drumstick is cooked, add dal and simmer for few minutes.
Add the freshly ground powder, mix and simmer for 8 to 10 minutes.
Add water if required while simmering.
If the sambhar is spicy, you can add jaggery.
Serve hot with rice and ghee.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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