Drumstick sambar|Murungakkai Sambar|how to make shektachya shengancha sambar recipe

Sambar is an South Indian dish . Sambar/Sambhar/Sambaaru is a side dish with steaming hot Idli/Dosa/Vada.

 Each south Indian state has its own recipe for sambar.



In Kerala Sambar  is made with mixed vegetables. In Tamil cuisine, the sambar uses specific vegetables and each one renders its unique taste to the sambar Like brinjal Sambar, Venkaya (onion Sambar),drumsticks sambar etc. 



Murungakkai is basically drumstick and gives an amazing flavour, smell and taste to Sambar. One of my favourite Tamil sambar.

This recipe uses sambar powder. when making sambar either make your own homemade sambar powder or buy a good quality one. you can also quickly roast the spices for the sambar powder and grind them


















Ingredients :

Drumstick / Shektachya shenga - 2 cup
Tomatoes : 1 (medium,)
Toor Dal /Yellow Pigeon Pea/tuvar -arhar  dal-1/2 cup
Green chilies : 2-3 (slit)
Turmeric Powder : 1/2 tsp
Tamarind /imli/chinch : Lemon sized ball
Red Chilli powder : 1 tsp
Coriander Powder : 2 tsp
Sambar Powder : 3 tsp

Tempering/tadka/phodni

Mustard Seeds : 1/2 tsp
Dry Whole Red Chillies : 3
Asafoetida (hing) : A pinch
Curry Leaves : A sprig
Oil :2 tbsp 
Water as needed

Chopped Coriander Leaves – 2 tsp
 Salt to taste



Method  :

1. Pressure cook toor daal with water,  turmeric powder and salt for 4-5whistle. After the pressure settles open the cooker and keep it aside.

2. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.

3. Heat 1 tbsp of oil in a pan and add small onions and green chillies and saute for 2 minutes till onions are transparent,now add chopped tomatoes,add the drumsticks and saute for 2-3 minutes, add 1 cup water cover and cook for 4-5 minutes or until drumstick gets almost cooked. 

4. When drumsticks is cooked and done, remove the lid of the pan and add in the tamarind juice,red chilli powder,sambar powder ,jaggery,water and cooked dal. 






5. Stir and simmer on low flame for some more time and add more salt if needed.



6. Heat oil in a tadka pan add Asafoetida (hing) and allow mustard seeds to splutter, throw the dried red chillies and curry leaves and fry for a minute.


 7. take care not to burn tadka

 8. Pour the tadka to the  sambar and mix well. Remove from flame and garnish with coriander leaves and keep covered till served. 

9.Serve with Idli or Dosa or with rice and Enjoy!