Murungai keerai sambar

 

Ingredients

    Murungai keerai [Drumstick Leaves ] – 1 cup [plucked & washed]
    Toor dal – ¼ cup
    Tamarind water – 1 ½ tbsp [soak tamarind in warm water, squeeze &extract water]
    Tomato – 1 [chopped]
    Sambar Onion [Shallots] - 7
    Dry red chilli -1
    Green chilli – 1 [slit]
    Garlic – 2 cloves
    Curry leaves – 1 spring
    Coriander leaves – 2 springs [chopped]
    Turmeric powder – ¼ tsp
    Red chilli powder – ½ tsp
    Mustard seeds – 1 tbsp
    Bengal gram – 1 tbsp
    Urad dal – 1 tbsp
    Jaggery – 1 tbsp [grated]
    Asafetida a pinch
    Salt to taste
    Oil – 2 tbsp
    Water as needed

For roasting and grinding ingredients

    Fenugreek seeds – 1 tbsp [dry roast-grind separately]
    Coriander seeds - 1 tbsp
    Cumin seeds – 1 tbsp
    Peppercorns – 4
    Coconut – 2 tbsp [Grated]
    Heat oil in a pan then roast above ingredients & grind to fine paste

Method

    Boil toor dal with turmeric in cooker for 4 whistles.
    Heat pan with oil then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal & sambar onion sauté till soft.
    Add garlic, dry chilli, green chilli & curry leaves sauté. Then add fenugreek powder, asafetida sauté gently.
    Add tomato sauté till soft. Add drumstick leaves, turmeric & red chilli powder sauté well. Then add water cook till soft.
    Add boiled toor dal, freshly ground paste mix well. Then add tamarind water & let it boil.
    When bubbles comes out add jaggery and salt mix well.
    Cut off heat & sprinkle coriander leaves, serve hot with rice, idli or dosa.