Quick & Easy Drumstick Sambar: A Flavorful South Indian Delight
50 minutes
1045 reads
About Quick & Easy Drumstick Sambar: A Flavorful South Indian Delight
Craving a warm, comforting, and flavorful meal that's quick to make? This Quick & Easy Drumstick Sambar is a South Indian lentil and vegetable stew that will tantalize your taste buds and nourish your body.This hearty sambar combines the goodness of toor and moong dal with tender drumsticks and a vibrant spice blend, all simplified with ready-made sambar powder. Perfect for a busy weeknight!The aromatic tempering of mustard seeds, fenugreek, and curry leaves adds an authentic touch. Serve hot with fluffy rice or crispy dosa for a truly satisfying culinary experience.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Lentils & Spices
- ½ cup Pigeon Pea split pigeon peas
- ½ cup Mung Bean split mung beans
- 3 tsp Sambar Powder divided
- ¼ tsp Turmeric powder
- 1 ½ tsp Salt or to taste
Vegetables & Aromatics
Tempering
- 1 ½ tbsp Oil divided
- 2 tsp Mustard Seeds divided
- ½ tsp Fenugreek Seeds
- ½ tsp Asafoetida divided
- 1 tsp Coriander powder
Instructions
- Soak the tamarind in ½ cup of lukewarm water for about 15 minutes to soften. This helps extract the tangy flavor.
- Rinse the toor dal and moong dal separately under cold water until the water runs clear. Combine the lentils and cook until soft and mushy, either in a pressure cooker or on the stovetop. Set aside.
- Heat 1 tbsp of oil in a pressure cooker over medium heat. Add 1 tsp of mustard seeds and let them splutter. This releases their nutty aroma. Add the fenugreek seeds, ¼ tsp of asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
- Add the chopped tomatoes, drumsticks, turmeric powder, 2 tsp of sambar powder, coriander powder, and salt. Sauté for 2-3 minutes until the tomatoes soften slightly and the spices are well combined.
- Add the cilantro, including the stems, to the pot. This adds a fresh, herbaceous flavor to the sambar.
- Extract the tamarind pulp by squeezing the soaked tamarind in the water. Discard the solids and add the tamarind water to the pressure cooker.
- Close the lid of the pressure cooker and cook for 1-2 whistles, or until the drumsticks are tender. Pressure cooking helps the drumsticks cook quickly and evenly.
- Once the pressure has released naturally, open the cooker and discard the cilantro bundle. Add the cooked lentils to the sambar and bring to a gentle simmer.
- For the tempering, heat the remaining ½ tbsp of oil in a small pan. Add the remaining mustard seeds, dried red chilies, and the remaining asafoetida. Once the mustard seeds splutter, add the remaining 1 tsp of sambar powder. Sauté briefly until fragrant. This final tempering adds a burst of flavor and aroma.
- Pour the tempering over the simmering sambar. Stir gently to combine. Serve hot with steamed rice or dosa.
Recipe Notes
Good To Know
- For a richer, deeper flavor, briefly sauté the drumstick pieces in a little oil before adding them to the sambar. This helps enhance their aroma and prevents them from becoming mushy during cooking.
- If you prefer a thicker sambar, mash a portion of the cooked moong dal with the back of a ladle before mixing in the drumsticks and tempering.
- To make this recipe vegan-friendly, ensure your asafoetida (hing) is free from wheat and animal derivatives, as some commercial brands use wheat flour or milk powder as a base.
- Leftover sambar thickens as it cools. When reheating, add a splash of hot water and simmer gently to restore the desired consistency without losing flavor.
Expert Tips
- Adjust the amount of sambar powder and tamarind to suit your spice and tang preferences. Start with less and add more gradually, tasting as you go.
- Freshly ground sambar powder elevates the flavor significantly. Dry roast the spices and grind them just before using for the best aroma.
- Adding a teaspoon of jaggery or brown sugar can balance the flavors and add a subtle sweetness to the sambar.
Storage Instructions
- Store leftover sambar in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the sambar in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 49kcalFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mg
Pv Iyer
Articles: 60
3 Comments
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Thanks for the inspiration! Looks tasty.
I’m excited to make this at home!
Looks so delicious! Thanks for the recipe.