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Sambhar Recipe with DrumstickThis South Indian Sambhar recipe is slightly sour in taste, as tamarind is used. Generally it is taken with idli, (cooked with steamed rice flour) but we can serve it as a soup. The preparation is tempered. It is not very spicy, and well balanced with protein, carbohydrates and fat. Ingredients we will require to make this soup: Red gram (arhar dal) : . . . . . . one cup Bengal gram (chana dal) : 1 table spoon Drumstick : . . . . . . . . . . . . . . . . . two Onion (pyaj) : . . . . . . . . . . . . . . . two Red chili powder (lal mirchi) : 2 tea spoon Mustard seed (rai) : . . . . 1/2 tea spoon Cumin seed (jeera) : . . . . 1/2 tea spoon Coriander seed (dhania) : 1/2 tea spoon Fenugreek seed (methi) : 1/2 tea spoon Turmeric powder (haldi) : 1/2 tea spoon Asafoetida (hing) : . . . . . 1/4 tea spoon Tamarind pulp (imli) : . . . 2 table spoon Curry leaves (kadi patta) : . . . . 8 to 10 Coconut (narial) : . . . . . . . . . 1/2 cup Oil (tel) : . . . . . . . . . . . . 3 table spoon Salt (namak) as per your taste Cut drumstick in 2" pieces. Boil red gram, bengal gram, turmeric powder, chopped onion and salt in water. We can also use pressure cooker. Smash dal with back of a ladle. Heat two table spoon oil in a vessel and add cumin seed and fenugreek seed. Fry it for a minute till it crackles and then add coriander seed, red chili powder and grated coconut. Add this preparation to boiled dal. Now add tamarind pulp, drumstick and little water and bring it to boil. Cook it for five to seven minutes. Now heat one table spoon of oil and fry curry leaves and mustard seed for a minute. Add asafoetida and add this temper to cooked dal. Serve sambhar hot as a soup or with idli, wada or dosa. Sambhar recipe
Also try this recipe - Peas Soup Return back to Home Page from Sambhar recipe
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