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Munakkada Sambar | Munkkaya sambar | Drumstick Sambar | Munakkada Sambar | Vismai Food

Sambar - Rasam Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Servings 6

Ingredients

  • For the Spice Ball:
  • ¼ tsp Fenugreek seeds (Methidana)
  • 1 tbsp Coriander seeds (Dhaniya Sabut)
  • ½ tbsp Bengal Gram (Chana Dal)
  • 1 tsp Black Gram (Urad Dal)
  • ¼ tsp Black Peppercorns
  • 2 Dry Red Chillies
  • ¼ cup Fresh Coconut
  • 1 tsp Khuskhus
  • ½ tsp Cumin Seeds
  • 2 tbsp Oil
  • Sour Gravy (Pulusu):
  • Juice extracted from a lemon sized ball of Tamarind
  • Ingredients for boiling the Dal:
  • ½ cup Toor Dal
  • 7 - 8 cloves Garlic
  • ¼ tsp Turmeric (Haldi)
  • 2 cups Water
  • Ingredients for Sambar:
  • 1 tbsp Oil
  • 20 Sambar Onion
  • 2 Drumstick (Cut into 2” pieces)
  • 2 cups Water
  • 2 sprigs Curry Leaves
  • 2 slit Green Chillies
  • ¼ cup Tomato Pieces
  • Salt - to taste
  • 1 tbsp Chilli Powder
  • ¼ tsp Turmeric
  • 1 tbsp Jaggery
  • Coriander Leaves Chopped- A little
  • 1 litre Water
  • Ingredients for Seasoning:
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds (Rai)
  • 10 cloves Garlic
  • 2 Dry Red Chillies
  • 1/8 tsp Asafoetida (Heeng)
  • ¼ tsp Cumin (Zeera)
  • 1 sprig Curry Leaves
  • 2 tbsp Coriander Leaves chopped

Instructions

  1. Wash the Dal well and soak for at least 30 minutes.
  2. Boil the Dal along with the other ingredients in that section. Mash well.
  3. Heat the oil and fry all the ingredients (except Khuskhus and Coconut) in the Spice Ball section. Let the spices roast well to a brown colour.
  4. Add Khuskhus and fresh coconut at the end and take down the pan. Grind this mixture (with a little water) into a fine spice ball.
  5. Heat oil and fry the Sambar onions, Drumstick pieces, and Green Chillies for 10- 12 minutes. Add water and boil till the vegetable is cooked to 80%.
  6. Add the Tomato pieces to the vegetables. When the tomatoes are well blended, add Tamarind water and Salt. Cook for another 5 minutes.
  7. Now add the Sambar Spice Ball, mashed Dal, Chilli Powder, Turmeric, Jaggery, Kothmir and water to the boiling mixture. Let it cook for another 10 -12 minutes. Keep stirring time to time.
  8. Heat the oil in a seasoning pan. Fry all the items for seasoning to a rich brown colour and add to the sambar. Add a little Kothmir. Let the Sambar cook on for another 5 minutes before taking off the fire.