Drumstick sambar - Swasthi's Recipes
https://www.indianhealthyrecipes.com/drumstick-sambhar-mulakkada-nuggekai-sambhar-recipe/
DirectionsStep1Add toor dal & moong dal to a pressure cooker or bowl. Wash it well a few times and pressure cook with 1 1⁄2 to 2 cups water. If cooking directly cook 2 whistles. If following the pot-in-pot method cook for 3 whistles o…Step2When the pressure releases naturally, remove the cooked dal and mash it well. It has to be smooth without any grainy texture.Step3Pour 2 to 3 cups of water in a pot and add all the chopped drumsticks, onion & tomatoes. Cook all of these till the drumsticks are half cooked. You can add more or less water to adjust the consistency of drumstick sambar.Step4While the veggies cook, take half a cup of hot water pour it to a bowl. Soak tamarind in it. When it cools down squeeze, and set aside.Step5When the drumsticks are half cooked, add salt, turmeric, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully done & tender.Step6Next add coconut, tamarind water. Mash the dal to smooth and pour to the sambar. Mix well. Add coriander leaves. Regulate the flame to low.Step7On another burner add ghee to a small pan and heat it. When the ghee becomes hot add mustard, cumin and methi. When they crackle, add red chilli curry leaves and garlic. Add hing.Step8Pour this tempering over the drumstick sambar. Turn off the stove. If you plan to refrigerate, do it immediately once it cools down. Serve drumstick sambar with rice, papad or idli dosaIngredientsIngredients½ cupToor Dal (or split skinned pigeon peas)2 tablespoonsMoong Dal (or skinned split green gram, optional)1 ½ cupsWater (to cook dal, use as needed)3 Vegetable Drumsticks (cut to finger length)10 Shallots (or 3 medium onions)1 Tomato (large chopped)2 Green Chilies½ tablespoonsGinger Garlic Paste (optional, refer notes)½ teaspoonRed Chili Powder¼ teaspoonTurmeric2 tablespoonsSambar Powderadd Tamarind (Small lemon sized ball)3 tablespoonsCoconut (Fresh grated)¾ teaspoonSalt (or use as needed)1 handfulCoriander Leaves (finely chopped)3 cupsWater (adjust as needed)1 Red Chili (broken)1 sprigCurry Leaves½ teaspoonMustard½ teaspoonCumin (or jeera)¼ teaspoonMethi Seeds (or fenugreek seeds)1 cloveGarlic (crushed slightly)2 tablespoonsGhee2 pinchesAsafoetida (or hing)See moreNutritionalNutritional155 Calories5 gTotal Fat12 mgCholesterol21 gCarbohydrate311 mgSodium6 gProteinFrom indianhealthyrecipes.comRecipeDirectionsIngredientsNutritional
DA: 19 PA: 5 MOZ Rank: 66
