Drumstick - Onion Sambar

Sambar - A staple of South India,prepared  mostly with tuvar dal, and is served for the main course. Every district has its own way of making sambar, only the masala which goes into it slightly differ. There is Tanjore style sambar, tirunelveli sambar , Chettinads kathiri- murungai sambar, Andhra sambar, the quite popular Udupi sambar , Kerala sambar to name a few. Sambar goes well with any tiffin item,be it idli, dosa, upma or pongal. Sambar can be prepared in many ways - with Dal ,without Dal, without tamarind, with tomato, with a combination one or more dals, with coconut etc. This is similar to arachuvitta sambar recipe and uses freshly ground masala with coconut.

Key ingredients:

Drumstick and bellary onion. You can use shallots also, or a combination of shallots and bellary variety. 

Lentils: Tuvar dal, chana dal is used.

Seeds - Fenugreek, mustard,coriander are used.

Souring agents: Tamarind is used

Herbs - Curry and Coriander leaves are used

Spices - Chillies are used.

Hing - Katti perungayam or powdered one can be used. If using katti perungayam, pinch a little , add at the time of seasoning, in the beginning. Allow to get roasted in oil.

Salt - Fine salt (pink or white) as well as crystal salt(pink or white) can be used.

Oils and fats - Sesame oil and ghee suits the best is used though any oil can be used.

Coconut - fresh ones tastes best.

Method:

• Do the seasoning.
• Cook the veggies in tamarind extract.
• Add the ground masala, cooked dal .
• Garnish.

Equipment Used: Saucepan/kadai, blender.

Pre-Preparation: 

Soak tamarind in warm water for 30 minutes. Squeeze for several times and extract the juice. Use a filter to discard the pulp and collect the juice.

Check out if you like:

Murungaikai Mangai Sambar

Recipe:

Preparation time: 30 minutes

No. of servings : 4

Ingredients:

Drumstick - 2

Onion - 1

Salt - to taste

Tamarind - small lemon size

Tuvar dal - 1/2 cup

Turmeric powder - 1/2 tsp

To saute, roast and Grind:

Oil - 1 tbsp

Coriander seeds - 1.5 tbsp

Chana dal - 1 tbsp

Red chillies - 6

Methi seeds - 1/2 tsp

Coconut - 1/4 cup

Tempering:

Mustard - 1/2 tsp

Red chillies - 2

Methi seeds - 1/4 tsp

Asafoetida  - 1/4 tsp

Curry leaves - 1 sprig

Garnish:

Coriander leaves

Directions:

1.Pressure cook the dal. Cut the Vegetables. Extract juice from tamarind. 

2.Heat oil in a frying pan. Add the ingredients given in the 'To saute and grind'. Fry till golden. Grind to a paste in mixer  grinder. 

3.Heat oil in a kadai. Add mustard,methi seeds, red chillies, curry leaves,asafoetida. Add onion . Saute tiil pink in colour. 

4.Add drumstick. Saute for 2 minutes.

5.Add tamarind extract,turmeric powder and ,salt.Cook till the vegetables get tender.

 

6.Now add the cooked dal. Allow to boil for 5 minutes. Finally add the ground paste. Cook for 5 minutes.Remove from fire.

Garnish with coriander leaves.

Notes:

• Avoid  red chillies, add 1 green chilli when tempering.