An authentic South Indian sambar with gutsy flavors that is so heavenly with just a dollop of ghee on rice, dosa or idli. Trust me! Just thinking about this makes me drool. Gosh! I can't believe this drumstick is an ignored vegetable in some regions.
Eating them is quite an adventure too. I'll try and post a short clip on how to relish then and you'll want to get your fingers to it!
I can go on and on about the nutritional benefits. The one I'd like to mention is that drumsticks and leaves are fully loaded with proteins unlike any other greens. The leaves of this plant provides ideal nutrition for pregnant women and will soon be posting some recipes with Murungakeerai recipes for my bumpy friends :)
Ingredients:
Method:
Eating them is quite an adventure too. I'll try and post a short clip on how to relish then and you'll want to get your fingers to it!
I can go on and on about the nutritional benefits. The one I'd like to mention is that drumsticks and leaves are fully loaded with proteins unlike any other greens. The leaves of this plant provides ideal nutrition for pregnant women and will soon be posting some recipes with Murungakeerai recipes for my bumpy friends :)
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| MURUNGAKKAAI MAANGA SAMBAR |
Ingredients:
- 2 Drumsticks chopped to pieces of about 2 to 3 inches long.
- 3 brinjals chopped (soak in water - else they will brown)
- 1/2 raw mango cubed (Kilimooku maanga)
- 1 cup of toor dal
- 5 - 6 cups of water
- 1 onion medium sized finely chopped
- 1 tomato medium sized chopped
- 4 - 5 garlic cloves
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp mustard seeds
- 7 -8 curry leaves
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- 1 tbsp oil
- rock salt as per taste
- Coriander leaves finely chopped
Method:
- Boil 1 cup of toor dal with 3 cups of water along with tomato, garlic cloves, turmeric powder and asafoetida. Keep aside to cool.
- Strain the water and mash the dal till smooth.
- Add 3 cups of water along with the drumsticks, brinjals, onions, chilli powder, coriander powder and salt to the strained dal water. If you like your sambar to be thick add less water accordingly.
- Now place this on medium flame and allow it to simmer. After 10 to 15 minutes add the mangoes and stir.
- Check if all the vegetables have cooked well only then add the mashed dal. Mix well and taste test it. Yes! You'll smack your lips :)
- Then take it off the stove. Heat oil in a pan for tempering.
- Add mustard seeds wait till it splutters, then add curry leaves and a pinch of asafoetida. If you like you can also toss in a few dried red chillis.
- Add this tempering to the sambar.
- Garnish with chopped coriander. Serve with rice, idli or dosa.
- Come back and let us know how it turned out. :)