Drumstick leaves Sambar is my mom’s signature recipe. During childhood days I used to hate to eat these leaves when it’s done as Poriyals.
Drumsticks, drumstick leaves, flowers are used in cooking and dishes are made using them as the main ingredient. Drumsticks are made use in poriyal or masala varuval or sambar or kurma or avial. This Murungai Keerai Sambar is one of the most loved dishes in our family. This is a very tasty and healthy dish. The preparation is quite simple and can be served with hot idly and dosa or plain rice. Drumstick leaves are the rich sources of iron and is found abundantly in India.Check out some sambar recipes like Methi leaves Sambar.
We can see the tree in almost every house garden in villages and sub urban areas. The fresh drumstick leaves made into sambhar or stir fry is always enjoyable .It gives a nice flavor to the sambhar and tastes heavenly with rice and ghee.This is the dish which my mom ‘s signature recipe which imparts an additional smell and taste to this dish.Find more interesting recipes on Drumstick leaves like Drumstick leaves soup, Drumstick leaves Adai, Drumstick leaves Tomato kootu.
So try this simple sambhar and here is the recipe of the lip-smacking delicacies of South India for you.
1. Pressure cook toor dal by adding a cup of water along with turmeric powder, a pinch of asafetida powder,garlic,cumin seeds, salt and few drops of oil. Heat oil in a pan, add the mustard seeds, urad dal,red chilli and asafetida powder, and let them splutters.
2. Now add the chopped onion pieces, chopped tomatoes pieces, drumstick leaves and garlic pods. Stir them continuously until the onion turns translucent and tomatoes turns mushy and cook for a while with salt.Mix well and allow it to boil for 5 minutes, now add the 2 tbsp. tamarind juice and let it to boil.
3. Now pour the pressure cooked toor dhal,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.
4. Close the pan with lid. Put off the flame. Allow it to cook for few minutes add chopped coriander and remove from flame. Now the drumstick leaves sambar is ready to serve. Serve hot with rice.
Hot steamed ricePotato roast
Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.
Tender leaves are either cooked as poriyal or kootu or sambar and flowers are made into stir fries.