The easiest way to make a tasty hot spicy– let’s see how to prepare Drum Stick Sambar
Ingredients
- Toor Daal – 250grams (also called split gram or yellow lentil, Thuvaram parupu (in Tamil))
- Oil – 150ml
- Small Onion – 20 pieces
- Tomato – 3 Medium size
- Drumsticks – 2
- Coriander leaves – 1 hand
- Curry leaves – 1/4 hand
- Green chilli – 4
- Dry red chilli – 6
- Garlic – 10 cloves
- Brinjal – 4 medium size
- Mustard – 1/2 tablespoon
- Cumin – 1/2 tablespoon
- Urad dal – 1/2 tablespoon
- Ghee – 1 tablespoon
- Jaggery – a little (10 gm)
- Salt – 1/2 tablespoon
- Chilli powder – 1/2 tablespoon
- Turmeric powder – 1/2 tablespoon
- Coriander powder – 1/2 tablespoon
- Cumin powder – 1/2 tablespoon
- Asafetida – 1/4 tablespoon
- Tamarind – one lemon size
- Water – 1 1/2 litre
Things to be done before we start cooking
- Soak 250 grams of ‘toor dal’ in water for 1 hour.
- Peel the small onions and chop the tomatoes and keep them aside.
- Take 50g of peeled ginger and 25g of garlic, grind them until it becomes paste.
- Soak tamarind in a small bowl with water.
Steps to Prepare
Place a pan (preferably 2 litres) on the small burner – turn on the flame. Low Flame.
Add 250 grams of toor dal that was already getting soaked in water for an hour.
Pour – half litre of water to boil this dal. Stir a little.
Let the dal get cooked in low flame for 15 minutes.
Stir a little and then smash the toor dal to a paste.
Place another 5 litre wide mouthed vessel on the big burner – Turn on the flame – LOW flame.
Add peeled small onions – 20 pieces.
Pour oil – 100 ml (ground nut, refined, rice bran oil).
Stir little. Fry the onions in high flame until the colour of onion becomes brown.
Now, add Brinjal – 100 grams (3 medium sized brinjals – chopped to medium sized pieces)
Stir for 1 minute.
Add the below to the frying onions –
- Garlic – 10 cloves
- Coriander leaves – a little
- Green chilli – 3
- Tomatoes – 200 grams (3 medium sized)
- Turmeric powder – 1/2 tablespoon
- Red chilli powder – 1/2 tablespoon
- Coriander powder – ½ tablespoon
- Cumin powder – ½ tablespoon
- Water – 1/2 litre
- Add “Drum stick” – 2 (cut into pieces)
- Stir a little – Keep the flame in HIGH for 1 minute.
After 1 minute in high flame, turn flame to LOW mode.
Close the vessel with a lid.
Let the contents boil and cook in low flame for about 10 minutes.
After 10 minutes, remove the lid. Now let’s add dal.
Pour the toor dal that was already cooked- into the vessel with vegetables + masala.
Pour the tamarind water.
Add salt – ½ tablespoon.
Stir well for 10 seconds.
Place a pan on the small burner. Pour 50 ml of oil. Let the oil get hot in low flame.
Add the below to the oil in pan –
- Cumin – 1/2tablespoon
- Urad dal – 1/4tablespoon
- Mustard – 1/2 tablespoon
- Curry leaves – a little
- Red chilli – 6 pieces
- Stir for 40 seconds.
Pour the contents in pan over the sambar in another vessel.
Stir gently for 5 seconds to mix all the contents evenly. Then add the below things –
- Asafetida – 1/4 tablespoon
- Jaggery – 10 grams
- Ghee – 1 tablespoon
- Coriander leaves – a little (to garnish)
Stir gently for another 10 seconds. Then turn off the flame.
Our special drum stick sambar is ready to be tasted.
