Have you ever tried drumstick leaves in making sambar? Do try this recipe. Adding drumstick leaves to sambar gives a nice flavor and tastes delicious.
I usually prepare so many recipes using drumstick leaves. Some of them are drumstick leaves poriyal, kootu, vada, rasam, soup, adai, idli podi, cowpeas with drumstick leaves. You can view all the recipes here.
To have these leaves on a regular diet basis is a great practice for good health. To prepare the recipe, remove the drumstick leaves from its stalk carefully. You can add thin stalk but don’t add the thick ones as it is not good for health and because it doesn’t get cooked. Use tender drumstick leaves and also you should add only a handful (tightly packed) of leaves to the sambar. Do not add too many leaves. Use only the required amount for sambar.
Always add sambar powder at last and do not boil for a very long time. Just a boil is enough. Always temper at the last. Serve hot with a dollop of ghee. Now let us see how to prepare this recipe.
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- 1/2 cup Toor dal/Thuvaram paruppu
- 10-15 Sambar Onions/shallots roughly chopped
- 1 Tomato finely chopped
- 1 handful Drumstick leaves/Murungai keerai tightly packed
- Tamarind Lemon size soaked
- 1/2 tsp Turmeric powder
- 1/2 tsp Chili powder
- 1 tsp Sambar powder
- 1 Garlic pod
- 1 strand Curry Leaves/Karuveppilai
- 2 tbsp oil
- salt to taste
- 1 tbsp Coriander leaves finely chopped
- 1 tbsp Ghee
- 1 tbsp oil
- 1/2 tsp Mustard seeds /kadugu
- 1/2 tsp Cumin seeds/Jeera
- 1/4 tsp Fenugreek seed/vendayam
- 1/4 tsp Asafoetida/hing
- 1 strand Curry Leaves/Karuveppilai
- 1 Dry Red Chili
- In a bowl add washed toor dal, turmeric powder, garlic pod, a tsp oil, curry leaves a strand, required water and pressure cook for 4-5 whistles.
- Once done open the lid, mix the dal with a ladle, and set aside. Don't make the dal to a smooth paste keep it coarse.
- In a kadai add 2 tbsp oil. Once the oil gets heated add onion, saute until onion turns translucent. Then add tomato and saute until it becomes mushy. Now add a little salt and chili powder.
- Add cooked dal, required salt for sambar, tamarind water, and cook for 5 mins.
- Once the raw smell of tamarind goes, add drumstick leaves and cook for only 2 mins. After adding drumstick leaves, do not close the lid. Boil it without closing the lid. Then add sambar powder and cook for another min.
- To temper, heat another pan and add a tbsp of oil. Once the oil gets heated, add mustard seeds, cumin seeds, fenugreek seeds, and let it crackle. Then add hing curry leaves, dry red chili, and saute for a min.
- Now add this temper to the drumstick leaves sambar and mix well. Garnish with coriander leaves. Add a tbsp of ghee to sambar. It gives a nice taste to sambar. Drumstick Leaves Sambar is ready.
- Use tender drumstick leaves and also you should add only a handful (tightly packed) of leaves to the sambar. Do not add too many leaves. Use only the required amount for sambar.
- Always add sambar powder at last and do not boil for a very long time. Just a boil is enough.
- Always temper at the last.
- Serve hot with a dollop of ghee.
Healthy and delicious drumstick leaves sambar is ready to relish.
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