I love this simple Drumstick Sambar recipe. We have friends who grow drumsticks, so there are always some in the freezer. We also grow our own limes now, so this dish is quite precious – using fresh and home grown produce.
This recipe is so very simple, using a minimum of spices. I hope you enjoy.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Murungakkai Elumicham Sambar | Drumstick Sambar with Lime
250g toor dal
2 tspn ghee
0.25 tspn mustard seeds
0.25 tspn fenugreek seeds
0.5 tspn turmeric powder
3 green chillies
8 – 10 curry leaves
coriander leaves, to garnish
sea salt to taste
Cook the toor dal until tender and disintegrating. Mash a little – a few pulses of an immersion blender is perfect.
Cut the drumsticks into 4 – 5cm pieces. Slice the chillies lengthwise.
Heat the ghee in a kadhai or heavy pan. Add the mustard seeds and allow them to pop. Add the asafoetida and fenugreek seeds. As the fenugreek turns golden, add the green chillies and saute for a moment then add the curry leaves with the drumsticks. Saute them for a minute.
Add 2 cups water and simmer until the drumsticks are tender, adding additional water as necessary to keep to 2 cups. Add the toor dal and mix well, bringing back to a simmer. Season with salt and cook for 3 or 4 minutes.
Just before serving, add the juice of the limes and garnish with coriander leaves. Serve with rice, pickle and idli or chapati.