I am not a big lover of Sambar. But when it is with Drumstick, OMG ! immediately i'll follow in love. You know, LOVE IS BLIND :P You know even it will drink this sambar when it is in excess amount. I love to taste it with softy chapathi rather than hot steamed rice. This recipe was looted from my MIL. Moreover, this is the another "Our family's favorite"... :)
METHOD:
Pressure cook Toor dhall and keep it aside. Heat a spoon of oil in a pan, add chopped onion and chopped tomato. Saute it for a while. Now pour the pressure cooked toor dhall, tamarind syrup, sambar powder and salt. Add required amount of water. Let it boil until raw smell goes off. Once done, add the cleaned drumstick leaves and give a hard stir. Adjust with salt. Close the pan with lid. Leave it until the leaves gets cooked. Make sure, not to cook much, b'cos it will give bitter taste. Meantime, take a pan, heat a spoon of oil, add all the ingredients under section "To Temper" and pour it into sambar. Allow it to cook and check whether the leaf got cooked. Put off the flame. Now transfer it to serving bowl and serve hot with some perfect combo Pototo fries like THIS and THIS
Note: Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.
♬ Sangeetha♡Nambi ♬
ALL YOU NEED:
| Drumstick leaf | Handfull |
| Chopped Onion | 2 Nos. |
| Chopped Tomato | 1 No. |
| Sambar Powder | 1 1/2 spoon |
| Toor Dhall | 1 cup |
| Turmeric Powder | Pinch |
| Tamarind syrup | 1/4 cup |
| Water | 1 cup |
| Salt | To Taste |
| Oil | To prepare |
To Temper:
| Oil | 2 spoons |
| Mustard | 1 spoon |
| Cumin Seeds | 1 spoon |
| Red Chilly | 2 Nos. |
| Garlic | 6 Nos. |
| Hing | Pinch |
METHOD:
Pressure cook Toor dhall and keep it aside. Heat a spoon of oil in a pan, add chopped onion and chopped tomato. Saute it for a while. Now pour the pressure cooked toor dhall, tamarind syrup, sambar powder and salt. Add required amount of water. Let it boil until raw smell goes off. Once done, add the cleaned drumstick leaves and give a hard stir. Adjust with salt. Close the pan with lid. Leave it until the leaves gets cooked. Make sure, not to cook much, b'cos it will give bitter taste. Meantime, take a pan, heat a spoon of oil, add all the ingredients under section "To Temper" and pour it into sambar. Allow it to cook and check whether the leaf got cooked. Put off the flame. Now transfer it to serving bowl and serve hot with some perfect combo Pototo fries like THIS and THIS
Note: Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.
♬ Sangeetha♡Nambi ♬
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