Sambar is one of the most popular dishes prepared in South India. It is prepared using arhar dal. The dal is cooked and tempered. Sambar masala, tamarind, and different flavoring agents are used to make sambar. There are plenty of variations of sambar depending upon the use of vegetables, spices, flavoring agents, etc. Drumstick sambar has the flavor and bite of drumsticks along with other vegetables. It tastes great with rice as well as idli etc. Drumstick sambar recipe is pretty simple and easy. Whenever I find drumsticks with my vegetable vendor, I pick a few and make this delish variant of sambar i.e. drumstick sambar. In this post, you will the step by step pictures along with the instruction on how to make drumstick sambar?
Drumsticks: Fresh and tender drumsticks should be used to make sambar. The head and tail of the drumsticks should be chopped off. Further, it should be slightly peeled and then cut.
Other Vegetables: Along with drum sticks, onions and tomato puree have been used. Shallots are used to make sambar. I did not have any; therefore I have used the regular onions. Further, I have used tomato puree as I do not like the bites or chunks of tomatoes in my sambar. You can use chopped tomatoes.
Dal: I have used only arhar dal to make sambar. You can also use a little moong dal along with arhar dal.
Spices: No points for guessing that sambar masala has been used. But the surprise is that homemade sambar masala has been used. It is much more flavorsome.
Other Ingredients: Ginger paste, garlic paste, curry leaves, green chilies, etc have been used to flavor the sambar. Kokam has been used. You can use tamarind pulp as per taste.
You might also like easy sambar recipe, rasam recipe, etc.
Serve it hot with idli or steamed rice.
1.This recipe serves 4-6 persons.
2.In a pressure cooker add ½ cup of arhar dal along with 2 cups of water, salt to taste, a spring of curry leaves and 1 slit green chili.
3.Add in 2 tsp of sambar masala and ¼ tsp of turmeric powder.
4.Next add in 4 kokam. Add more or less as per taste.
5.Pressure cook on high flame till 1 whistle. Thereafter pressure cook on low flame for 10-15 minutes.
6.Let the pressure release. Open the pressure cooker. Let the dal cool down.
7.Blend using a hand blender. Instead you can pass the dal through a large sieve. Keep aside till further use.
Tips:Discard the kokam before blending.
8.To cook the vegetables heat 1 tsp of oil.
9.Add in 3-4 drumsticks and 1 onion.
10.Also add ½ tsp each, garlic paste and ginger paste and a few curry leaves.
11.Cook everything for a couple of minutes.
12.Add in 1 cup of water.
13.Cover and cook till the drumsticks are soft.
14.Add in 1 tomato, pureed or chopped.
15.Mix well.
16.Add the cooked dal to the cooked vegetables.
17.Combine everything properly.
18.Check and adjust the seasoning and consistency.
19.To prepare the tempering heat 1 tbsp of oil. Add in 1 tsp of mustard seeds (raie). Let it crackle.
20.Next add in 2 broken red chilies.
21.Add a handful of curry leaves. Cook for 15-20 seconds.
22.Pour the tempering on the sambar.
23.Serve hot.
24.Bon appetite.
PREP TIME 15 minutes + 30 minutes soaking time
COOK TIME 15 minutes
TOTAL TIME 30 minutes + 30 minutes passive time
To cook dal:
To cook vegetables:
To temper sambar:
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