Drumstick Sambar

Most of the veg.lovers may always crave for sambar. It's similar to regular ones but different in taste which is beacuse of key ingredient, grounded paste of coconut and fennel seeds. This also enhances the taste. Very comfort and easy recipe.

Ingredients:

Toor dhal – 1/2 cup
Drumstick – 2no
Shallots – 12 or 15nos (peeled)
Tomato – 1 small
Turmeric powder – 1/4tsp
Sambar powder – 1tsp
Tamarind pulp – 1tbsp
Coriander leaves few

To Grind:

Grated coconut – 2tbsp
Fennel seeds – 1tsp

To temper:

Mustard seeds – ½tsp
Urad dhal – 1tsp
Red chilli – 1
Hing – ¼tsp
Curry leaves few

Method:

• Pressure cook the toor dhal with turmeric powder for 3-4 whistles and keep it aside.
• Grind coconut and fennel seeds into smooth paste.
• Heat oil in a pan add mustard seeds, urad dhal, curry leaves, red chilli and hing after it splutters add shallots fry them till it becomes translucent.
• Then add the drumstick and chopped tomato, salt and fry for few minutes till tomato becomes soft.
• Now add the pressure cooked toor dhal, sambar powder and a cup of water and allow boiling in simmer for 10 minutes.
• Once the drumstick cooks, add the tamarind pulp and bring to boil well.
• Finally add the ground paste and leave for 2 more minutes to get thicken.
• Remove from heat and garnish with coriander leaves.

Serve hot with rice!!

Note:

• This sambar's taste matches to arachuvitta sambar..
• Even tastes good with idli and dosa too.
• By adding grounded paste towards the end, the flavour and aroma of sambar lasts long.

Green Chilli / Pachai Milagai Sambar

For vegetarian, meals is incomplete without Sambar. I learned this receipe from my friend Mrs. Vanitha. She prepared this delicious Sambar for lunch. Though there are many variations in sambar, it is different from regular ones, its very spicy and yet mouth watering. I am sure, trust me.

Ingredients :

Chow Chow - 1 no
Drumstick-1no
Thoor dhall - 1/4 cup
Small onions - 10 no
Turmeric Powder - ¼ tsp
Tamarind paste - 2 tbsp
Green Chillis - 8 nos (slit in corner)
Jeera - ¼ tsp
Asafoetida - a pinch
Aniseed - ½ tsp
Coconut - 2 tbsp
Curry leaves - few
Coriander leaves - few
Salt - for taste

Method :

• Grind the coconut & aniseed together into smooth paste and keep it aside.


• Now pressure cook thoor dhall with jeera & turmeric powder and keep it aside.


• Heat a tsp of oil in a pan, crackle mustard seeds and then add the chow chow, drumstick (can add any veggies you want) and small onions, g.chillies slit and saute for a while.


• Now add cooked thoor dhall to veggie and cover the lid until the veggie cook in low flame.


• After few minutes add tamarind pulp, asafoetida, salt.


• If it’s too thick, you can add some water to thin.
  When the sambar start boiling, add the coconut and aniseed ground paste immediately & boil for few minutes. switch off the stove.


• Now last but not least, let me tell you my little tip to make any sambar to be more flavoured, i.e., add a tsp of ghee, fresh curry leaves & coriander leaves to the hot sambar.
  

And there you are.... Aroma rich Sambar is ready to serve with rice & potato fry :) Enjoy eating. :)