Sambar Recipe - Drumstick and Shallots Sambar Recipe

Will there be any south indian who doesn't like sambar.  Sambar is a staple part of south indian meals and is quite common among the households of south india. Each household will have their own unique way of preparing it.  Though i kept on postponing, i know any food blogger should have at least one sambar recipe in their blog. So i thought to post my favorite sambar and  blog it here.

As i have already said my inspiration is my mom. Whenever she makes sambar, the aroma of the roasted powders and hing will spread in around the house and there cannot be a single day without sambar in the lunch menu. I find it easy to make and comes out perfect each time without fail. It's easy to follow even for the beginners. It goes well with hot rice, idly's, vada, pongal etc., etc., Our family loves sambar very much and we sometimes visit Saravana Bhavan hotel just for it's sambar.
Drumstick and Shallots Sambar Recipe - Ingredients:
Preparation time: 10 mins | Cooking time: 20 mins | Recipe cuisine: Indian | Category: Side dish

Toor dal  - 1/2 cup
Moong dal  - 2 tbsp
Shallots  - 20
Drum stick  - 1 no
Tomato -  1 large
Green chili  - 2
Tamarind  - 1 gooseberry size ball.
Coriander leaves -  few chopped
Jaggery  - a pinch ( optional)
Salt to taste

To roast:
Coriander powder - 1 tsp
Sambar powder  -  1 tbsp
Chili powder  - 1 tsp
Turmeric -  a generous pinch
Hing  - 3 pinches

To temper:
Oil  -  1 tbsp
Mustard seeds  - 1/2 tsp
Urud dal - 1/2 tsp
Fenugreek seeds  - 1/2 tsp
Curry leaves  - a sprig.

Method:
1.  Clean and pat dry the shallots. Chop the drumstick length wise 2'inches. Cube tomato and slit green chili and keep it ready.
2. Pressure cook the dal for 4 whistles and mash it slightly. Heat a pan with little oil and toast the shallots slightly until brown spots appear.

 

3. Pressure cook all the vegetables (shallots, tomato, drumstick, green chili) along with tamarind, few curry leaves for 2 whistles. Discard the tamarind pulp and set aside.

 

4. Heat a kadai, dry roast all the ingredients under ' to roast' in low flame. Take care not to burnt it. Add the cooked vegetables , followed by the cooked dal.

 

5. Add the required salt and jaggery and boil for few more mins until everything incorporates well and reaches the desired consistency. Finally add some chopped coriander leaves.

 

6. In a pan heat oil  temper the ingredients under' to temper' and season it on prepared sambar.

 

Murungaikkai and Chinna vengayam sambar is ready to serve. While serving you can add a little ghee to it. Perfect for a comfort lunch!!

Note:

• Be generous with hing/asafoetida, which is the main ingredient for the flavor of sambar. 
• You can temper in ghee too as it gives more taste to sambar. 
• My mom used to drizzle some coconut oil finally, which gives a nice aroma. 
• Adding a pinch of jaggery balances all taste and enhances the ultimate taste of sambar. 

Sending this to WTML  hosted by Parchi event of Gayathri

also linking this to South Indian Cooking event hosted by Rafeeda event of Anu's page