Drumstick Sambar
August 20, 2014

A delicacy you will find in every South Indian home and restaurant. You can eat it with idli, dosa and rice to have a complete mouth watering meal.

Cuisine Indian
Course Breakfast
Serves 4
Method Pressure Cooker
Difficulty Hard
Cook Time 1   hour(s)
  • Cuisine Indian
  • Course Breakfast
  • Serves 4
  • Method Pressure Cooker
  • Difficulty Hard
  • Cook Time 1   hour(s)
toor dal
1   cup
2   teaspoon
mustard seeds
1   teaspoon
1   pinch
goose berry sized tamarind
red chilli powder
2   teaspoon
sambar powder
2   teaspoon
salt to taste
coriander leaves
1   tablespoon
sprig of curry leaves

1. Wash the dal and pressure cook with 2 glasses of water and little salt. I leave mine for 3 whistles for the dal to cook. You can change the number of whistles according to your cooker. Make sure to cook it well. Once it is cooked mash it.

2. Soak the tamarind in hot water for around ten minutes. Heat oil in the tawa. Once it is hot, add mustard seeds. After it splatters, add hing and sprig of curry leaves.

3. Meanwhile cut onion and tomato into small pieces. First add the onions and cook them followed by tomatoes. Add little salt and let it cook for a few mins.

4. Cut the drumstick 2 inches long and add to the tawa. Add red chilli and sambhar powder and let it cook. I use store bought sambar powder like MTR or Aachi as I am quiet happy with the taste. It is just easier that way. I will add another recipe on how to make your own sambar powder. After you add the powder make sure you don't burn the bottom. Add water if necessary.

5. You can also squeeze out the tamarind and pour the water into the tawa while it is cooking. You can also start boiling the dal again. Once the drumstick is well cooked and soft, transfer everything to the dal. Make sure to start boiling the dal a few minutes before you are ready to transfer.

6. Mix it properly and bring it to boil. Add salt. You can check now for the salt content and add if necessary. If you need more spice you can add sambar powder.

7. Finish it of by adding finely cut coriander leaves to the sambar. You can serve it hot with idli, dosa, rice and so many other dishes.