Drumstick Paradise: Murungakai Sambar (South Indian Drumstick Lentil Soup)

Sambar is an integral part of south indian cuisine. It can become boring unless one attempts to innovate with the ingredients and the recipe. 

One of my family's favourite sambar's is Drumstick Sambar that is a little innovation of mine over the normal Drumstick Sambar recipe. Also, Drumstick is a preferred vegetable in our home due to its health benefits. Drumstick (for those who do not know) is one of the healthiest vegetables known to mankind. It is a rich source of iron, calcium and various vitamins. It is known to be extremely beneficial for pregnant women and lactating mothers, provides warmth and is also a good home cure for common cold, chest congestions and even asthma. Also known as Murungakai in Tamil, it is prepared as many dishes and is an essential part of traditional functions and religious ceremonious. 

Drumsticks

Today, my recipe will have two parts. First a quick guide to make fresh sambar powder and then my Murungakai Sambar recipe. 

Recipe 1: Sambar Powder

Ingredients:

Coriander Seeds - 1 cup measure

Dry Red Chillies - 1 cup measure (substitute with 10-12 Bedige Mirchi, if available, for colour)

Channa Dal - 2 table spoons

Pepper - 1 tea spoon

Fenugreek (Methi) Seeds - 1 tea spoon

Curry Leaves - Handful 

Method:

1. Roast each ingredient separately on a low heat till each ingredient imparts a nice aroma

2. Mix together and grind to fine powder

Recipe 2: Murungakai Sambar (Drumstick Sambar)

Serves 4

Ingredients:

Drumsticks - 2 : washed and cut into 3 inch pieces

Toor Daal - 1/2 cup

Tamarind Paste - 3/4 tea spoon (you can also use the pulp of a small ball of tamarind soaked in water for 20 minutes)

Sambar Powder (of the above recipe) - 1 and a 1/2 spoons

Salt - to taste

For tempering: 

Ghee - 1 spoon

Mustard seeds  - 1/2 spoon

Asafoetida - a pinch

Curry Leaves  - few

Fenugreek (Methi) Seeds - very little 

Dry Red Chillies - 1

Ground to a fine paste: 

Dry Coconut Powder - 2 table spoons soaked in hot water for 5 minutes 

Fresh Coriander Leaves - 1 table spoon 

Method:

1. Pressure cook Toor Daal with half a tea spoon of oil and a pinch of turmeric powder in sufficient water till it cooks to a fine paste - Keep aside

2. Cook the Drumsticks with salt in sufficient water 

3. Add tamarind paste (or tamarind pulp) to the cooked drumsticks and cook further till the raw smell of tamarind goes

4. Add the Sambar powder and the cooked Toor Daal paste and bring the mixture to a boil at medium heat

5. Now add the ground coconut and coriander paste and bring to boil again

6. Taste for salt and add if necessary

7. Remove the Sambar mixture from fire

8. Temper the Sambar with the tempering ingredients (mentioned above)

Serve hot with warm rice and a blob of ghee and enjoy !

Note: The above recipe is an easy to make version of the 'Arachivitta Sambar'.