Saturday, May 11, 2013

முருங்கைக்காய் சாம்பார் / Drumstick Sambar Version - 1

Normally we use toor dhal to make sambar and sometimes we add mashed moong dhal also.But this is an unique recipe where in which both the dhals are used in the preparation of sambar
The procedure is simple so "Beginners" can go ahead and make an attempt

Recipe Courtesy : My Mom

Part 1 -Pressure Cooker
  • Toor dhal - 3/4 cup
  • Moong dhal - 3/4cup
  • Turmeric - 1/2 teaspoon for each dhal
  • Oil - a drop for each dhal
Part 2 - Tamarind Extract
  • Tamarind - small lemon sized ball
  • Water - 1/2 cup
Part 3 
  • Drumsticks - 1 cup (cut into finger length size)
  • Water - to cook drumsticks
Part 4 - Powders
  • Sambar Powder - 2 teaspoons
  • Methi powder - 1/4 teaspoon
  • Salt - 1 teaspoon
  • Hing - a pinch
Part 5- Tadka
  • Ghee - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Curry leaves - few

Step- 1: Pressure cooking dhals
  • Take toor dhal and moong dhal in different separators
  • Pour enough water and put turmeric powder.Add a drop of oil and pressure cook for 4 whistles
  • Once done take it out and mash them well
Step 2- Extraction of tamarind water
  • Soak tamarind in 1/2 cup of luke warm water for 15 minutes
  • Squeeze the pulp and extract juice.Add 1 more cup of water while extracting juice.Discard the pulp
  • Dissolve all the powders in the tamarind extract without any lumps
Step-3 : Boiling Drumsticks
  • Take chopped drumsticks in a separate vessel
  • Pour enough water and boil till it is 3/4th cooked

Step 4: Preparation of Sambar
  • Add the tamarind extract to the drumsticks.Boil for 10 minutes in a medium flame /  till the raw smell of the tamarind and sambar powder disappears
  • Add the cooked and mashed dhals.Mix well and boil for 5 minutes
  • Heat ghee in a small iron ladle and splutter mustard seeds and curry leaves
  • Once done drop it into the sambar and again boil for 3 minutes
  • Swich off the stove
Drumstick Sambar is ready.Mix it with plain rice and top it with ghee.Serve along with Potato Fry / Kovakkai Curry / any subji of your choice