Murungakkai sambar

 

Ingredients

    Murungakkai [drumstick] - 2
    Toor dal – 1 cup
    Tamarind water – 1 ½ tbsp [soak tamarind in warm water, squeeze &extract water]tamarind
    Tomato – 1 [chopped]
    Sambar Onion [Shallots] – 7
    Dry red chilli -1
    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
    Heat pan then dry roast above ingredients & grind to fine or coarse powder

Method

    Wash & chop drumstick then Parboil.
    Boil toor dal with turmeric in cooker for 4 whistles.
    Heat pan with oil then add mustard seeds & let it splutter. Add Bengal gram, urad dal & sambar onion sauté till soft.
    Add garlic, dry chilli, & curry leaves sauté. Then add fenugreek powder, asafetida sauté gently.
    Add tomato sauté till soft. Add parboiled drumstick, sprinkle turmeric & red chilli powder sauté well. Then add freshly ground cumin, coriander & pepper powder sauté well.
    Add boiled toor dal, salt mix well. Then add tamarind water & let it boil.
    When boiling add jaggery mix well & cut off heat.
    Sprinkle coriander leaves & serve hot with rice, idli or dosa.