Monday, 18 May 2015

Murungai Keerai Sambhar / Drumstick Leaves Sambar !




Drumstick leaves  is rich source of iron and is found abundantly in India. We can see the tree in almost every house garden in villages and sub urban areas. We did have a tree in my house and we get to enjoy the fresh drumstick leaves made into sambhar or stir fry. It gives a nice flavour to the sambhar and tastes heavenly with rice and ghee.


INGREDIENTS
English
English
Tamil
Telulgu
Hindi
Quantity
Drumstick Leaves
Murunga Keerai
Munaga Aaku
sargwa ki phali
3/4 cup tightly packed
Oil
Ennai
Nune
Thel
2 tsp
Mustard seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Mirch
2 Nos
Asafoedita
Perungayam
Inguva
Hing
a pinch
Onion
Vengayam
Ullipaya
Pyaaz
1 Medium
Tomato
Thakkali
Tamata
Tamatar
1 Big
Toor Dal
Thuvaram Parupu
Kandi Pappu
Tuvar / Arhar Dal
1/2 cup
Turmeric Powder
Manjal Thool
Pasupu
Haldi
1/2 tsp
Sambhar Powder
1 1/2 tsp
Salt
Uppu
Uppu
Namak
As Needed
Tamarind
Puli
Chinthapandu
Imli
amla size
Garlic
Poondu
Vellulli
Lehsun
2 Nos


STEPS
  • Separate the drumstick leaves from the stems and wash it well. 
  • Soak tamarind in warm water and extract the juice.
  • Heat a pan and add oil. Once hot add Mustard seeds and when they crackle add cumin seeds and dry chillis. 
  • Then add the onions and saute them.


  • When the onions are well sauted, add the tomatoes and continue to saute.
  • Boil toor dal in a pressure cooker and keep it ready.


  • Once the tomatoes are cooked , add the tamarind extract and combine the cooked and mashed toor dal to it. 
  • Then add turmeric powder , sambhar powder and salt and required water.
  • Let the sambhar come to a boil and let the raw smell of powders fade. 


  • Add the drumstick leaves and keep the vessel open and let it cook for 5 minutes.
  •  Overcooking the leaves will make it bitter. Turn off stove. 


Serve with hot rice.


With Love,

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