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Before you jump to Kerala Style- Drumstick Sambar recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to kerala style- drumstick sambar recipe. To make kerala style- drumstick sambar you only need 16 ingredients and 12 steps. Here is how you do it.
The ingredients needed to make Kerala Style- Drumstick Sambar:
- Provide 1 cup tur dal, soaked for 15 minutes
- You need 1 onion
- Take 6 garlic cloves
- Get 1 big ginger piece 1 tbsp when chopped)
- Prepare 1/2 cup grated coconut
- Use 2 tbsp sambhar powder
- Get 1/4 tsp turmeric powder
- Prepare 1 tbsp tamarind pulp
- Provide 3 drumsticks/ vegetables of your choice
- Use 1/4 tsp fenugreek seeds
- You need 2 pinch asafoetida
- Use Salt
- Get Curry leaves as required
- Prepare 2 dry red chilli
- Provide Coconut oil as required
- Use 2 tsp ghee
Instructions to make Kerala Style- Drumstick Sambar:
- Pressure cook tur dal in water with turmeric powder and a little salt, until cooked.
- Boil drumsticks with a little salt, few curry leaves and 1 tsp sambhar powder until they are half cooked.
- Add cooked tur dal and continue cooking on low flame.
- Heat up 1 tbsp coconut oil in a pan. Add fenugreek seeds. Add roughly chopped onion, ginger and garlic. Sauté until the onion is pinkish.
- Add grated coconut. Continue cooking on medium flame while you stir it occasionally.
- After 5 minutes add sambhar powder and a few curry leaves. Sauté just for another minute.
- Switch off the flame. Add tamarind pulp mixed in some water. Mix well. This will bring the temperature down for grinding.
- Grind it to fine paste when cool.
- Add this masala in the boiling dal-drumsticks and mix.
- Add more water if needed. This sambhar is a little thicker than usual sambhar.
- For seasoning heat up 2 tbsp coconut oil, add mustard and let it crackle. Put asafoetida, bits of dry chilli and curry leaves. Add it to the dal.
- Serve it with a drizzle of melted ghee. Best with steamed rice and fried papadam.
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