INGREDIENTS:
Drumstick - 15 to 20 pieces cut into 2 inches
Small onions - 10 to 15
Tomato - 1 cut into pieces
Toordhal /
Thuvaram parupu - 1/2 Cup
Sambar powder - 1 tsp heaped
Tamarind - 1 lemon size
Salt - as needed
Oil - 1/2 tsp for frying
Gingelly oil - 1 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Pressure cook the toordhal with 1 to 1 1/2 cup water. Allow 3 to 4 whistles. Once the steam released mash the dhal with whisk and keep aside.
Soak tamarind in 1/2 cup of water for 20 mins. Squeeze well, extract the juice and keep aside.
Heat oil in a kadai add small onions and fry till it turn into transparent. Then add drumstick pieces and fry the same. Fry both onion and drumstick. Once the drumstick get half cooked add the tomato pieces.
Mix well and add the toor dhal mixture. If it is too thick then add 1/2 cup of water. Do not add more water, because, we need to add tamarind extract too. Blend well and add 1 tsp heaped sambar powder, turmeric powder and needed salt. Mix well and and cook until the drumstick get cooked well.
When it gets boiling add tamarind extract. Allow it to boil and add a gingelly oil. Mix well.
Heat oil in a pan, splutter mustard seeds. Add fenugreek, curry leaves and asafoetida. Pour the same on the sambar and transfer to the serving bowl.
Serve this sambar with some poriyal and I made Carrot Peas poriyal.
Click here for CARROT PEAS PORIYAL recipe.
TIPS:
Adding gingelly oil in the last will give a nice flavour also that is good for health.
Ghee also can be added instead of gingelly oil.
Add enough water depends on the consistency which you like. Remember when you add water with the toor dhal to add less water, because tamarind extract will get add too.
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