Drumstick Sambar (Murungakkai Sambar)

How to Make Drumstick Sambar

Cook Lentils

1. Rinse ⅓ cup of tuvar dal (pigeon pea lentils) a couple of times in water. Add the lentils to a 2-liter pressure cooker.

You can also cook the lentils in a pot on the stovetop or in an Instant pot.

2. Add ¼ teaspoon of turmeric powder.

3. Then add 1.25 to 1.5 cups of water.

4. Mix well. Then cover and cook the lentils for 7 to 8 whistles or 11 to 12 minutes on medium heat.

5. Once the pressure falls down on its own then only open the lid and check the lentils. They should be cooked completely and mushy. Mash the lentils with a spoon or wired whisk. Then cover with the lid and set aside.

Making Tamarind Pulp

5. Meanwhile in a bowl soak ½ tablespoon of tamarind and ¼ cup of warm or hot water for 20 to 30 minutes. Also, prep and chop the veggies and set them aside.

6. Squeeze the soaked tamarind pulp in the water and set the tamarind pulp aside.

Cook Drumsticks

8. Heat 1 tablespoon of sesame oil in a pan. Add ⅓ cup of pearl onions or ⅓ cup of chopped onions or shallots. The pearl onions can be kept whole or halved.

Tip: I prefer to use sesame oil made from raw sesame seeds also called as gingelly oil. You can also use coconut oil, sunflower oil or any neutral-tasting oil.

9. Stir and sauté pearl onions until the onions become translucent or the edges become lightly golden. If you are using onions sauté them until they turn translucent.

10. Add ⅓ cup of chopped or diced tomatoes.

11. Sauté for 1 to 2 minutes.

12. Add 2 to 3 drumsticks or 175 grams of slightly peeled and chopped drumsticks (into 2.5 to 3 inches batons or sticks) to the pan. Try to use drumsticks that are fresh, tender and green for the best taste and flavor.

13. Mix well.

14. Add 1 cup of water and 1 pinch of turmeric powder. Mix again.

15. Cover the pan and cook drumsticks on a low to medium heat.

16. Check the drumsticks from time to time.

17. The drumsticks should be cooked well and tender, but make sure that they do not get overcooked.

Make Drumstick Sambar

18. Once the drumsticks are cooked and tender then add the tamarind pulp.

19. Add the cooked mashed lentils. Also, add 1.5 to 2 tablespoons of sambar powder. Feel free to add less or more sambar powder depending on your preferred taste.

20. Stir and mix very well.

21. Season with salt to taste.

22. Simmer drumstick sambar on low to medium heat for 6 to 7 minutes. The raw aroma of tamarind should go away.

23. After simmering for 6 to 7 minutes switch off the heat. Cover the pan and set it aside.

Temper

24. Heat 1 tablespoon of oil (preferably sesame oil made from raw sesame seeds) in a small pan or tadka pan. 

Add ½ a teaspoon of mustard seeds. Set the heat to a low while tempering so that the spices do not get burnt.

25. Allow the mustard seeds to crackle.

26. Once the mustard seeds crackle add 1 to 2 dry red chilies (broken and seeds removed), 5 to 6 fenugreek seeds and 10 to 12 curry leaves. Mix well.

27. Quickly add 1 pinch of asafoetida (hing).

28. Mix again and fry for 2 to 3 seconds until the curry leaves become crisp.

29. Turn off the heat and add the tempering mixture to the drumstick sambar immediately.

30. Cover and leave the flavors to infuse for 4 to 5 minutes.

31. Serve drumstick sambar with idli, dosa, medu vada or steamed rice. Feel free to garnish murungakkai sambar with some chopped coriander leaves (cilantro) before serving.