Murungakkai Sambhar/ Sambar
Sambar a lentil based stew is a popular South Indian delight. Each part of South India have their own version based on the taste preference and vegetables available during the season. The Sambar powder is prepared well in advance and used on a daily basis to create the wonderful tasting Sambar. Sambar is served any time of the day for breakfast, lunch and dinner in a typical south Indian home. Commonly with idli, vadai or dosai during breakfast and mixed with rice with some sort of poriyal or varuval for lunch and dinner.
Today`s Murungakkai Sambar recipe is Amma`s version~ a recipe derived from the spices and vegetables available from her native Trichy. Murungakkai imparts a great flavor to the Sambar, making it the most sought after among all other vegetables.
- Thuvaram Paruppu/ Thur Dhal-1/2 cup
- Cut drumsticks about 10 to 12 pieces
- Shallots or pearl onions-1 cup
- Finely cut tomatoes-1/2 cup
- Small lime sized tamarind
- Sambar powder 2 teaspoon
- Turmeric powder-1/2 teaspoon
- Salt to taste
- Mustard-1/2 teaspoon
- Fenugreek 4 to 5
- A pinch of asafoetida.
- Cook the paruppu/dhal in a pressure cooker with turmeric until nice and smooth. When cool mash well and set aside.
- Soak the tamarind in lukewarm water and extract pulp.
- In a heavy bottomed vessel, heat a cup of water and add the drumsticks, shallots, tomatoes, sambar powder and salt. Cook covered until the drumsticks are done.
- Add the tamarind extract, mashed paruppu and bring to a boil. Season with mustard, fenugreek and asafoetida. Simmer for about 3 minutes and garnish with fresh cut cilantro.