Prep Time: Under 20 mins
Cook Time: Under 20 mins
Allergy Info: Vegan, Nut and Soy Free
Course: Accompaniment for Rice
Cuisine: South Indian
Boil the drumsticks until cooked. Dont overcook them. I would recommend cooking them on stove top or Microwaving on high for 10 mins.
First, saute all the ingredients in a kadai for grinding except the coconut until the coriander seeds become aromatic and the dal becomes light brown.
Drain the water from the drumsticks and mash the toor dal well.
Heat a kadai and add the remaining oil.
Now, toss in the drumsticks and saute for a min or 2
Next, add the tamarind extract and salt and let it start boiling.
In the meanwhile, grind all the ingredients along with the coconut in a mixer to paste.
Check to see if the raw smell in the tamarind extract has gone.
It takes about 5 to 7 mins.
After this, add the ground paste and mix well.
Simmer for 2 mins.
Add the boiled dal and combine well.
Simmer until bubbles start appearing on the surface of the sambhar.
Remove from heat and temper with mustard seeds, hing and curry leaves.
Serve hot with rice, idly or dosa.
And i must say this, this sambhar tastes heavenly the next day.
Note: Use sesame oil for a nice flavour.
Dont skip the poppy seeds. They give a wonderful aroma and flavour to the sambhar.