Recipe for Tamilnadu Madras style murungakkai sambar for idli and rice. Indian Chennai drumstick Sambar.
This recipe for Murungakkai Sambar is from my good friend Anandhi. This is her mom’s Murungakkai Sambar recipe. We used to work together almost a decade back (gosh – its been a long time). At that time, the food at the canteen/food court was horrible. We were doing crazy night shifts at that time and we were so tired to get into the kitchen after we came back home. We did not have time to go out for dinner too. So we were stuck with the horrendous food from the food court. Our horrible meal times continued day after day. In-spite of the night shift and crazy 12-14 hour work days, she made this Murungakkai Sambar and brought one day. Food is memories. This is a simple everyday Murungakkai Sambar that’s so nourishing and a healthy meal. Anandhi is the most cutest and the sweetest person you will meet in life. Some people leave an indelible mark in our lives. Below is Anandhi with her daughter.
Here is the video recipe for Madras Style everyday Murungakkai Sambar.
Boil 100 grams (3/4 cup) of toor-dal, chopped onions, chopped tomatoes, cumin seeds and garlic (optional) with 2 cups of water in a pressure cooker for 10 minutes (5 whistles). Let the pressure from the cooker release naturally. Set aside. Soak half a lime size tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice. Set aside.
Clean the drumsticks, peel the outer skin of the drumsticks if its very hard. Chop them to 3 inch pieces. Set aside.
Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds (வெந்தயம்) and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida, chilli powder, coriander powder and turmeric powder. Fry for 10 seconds. Add 1 cup of water and the drumsticks.
Add in the tamarind juice to the pan. Add in the salt and jaggery. Anandhi’s mom does not use jaggery. I like a little jaggery in my sambar. Cover the pan with a lid and let it cook for 10-15 minutes in medium flame until the drumsticks are soft and tender. Lightly mash the dal and the tomatoes in the pressure cooker with a ladle and add it to the pan. Add some water to the pan if the dal is very thick. Add water only if necessary. Let it simmer for 15 minutes.
Switch off the flame. Add in the coriander leaves and serve Murungakkai Sambar hot with rice.
The best Murungakkai Sambar ever!
- 100 grams Toor dal
- 2 medium sized Tomatoes
- 1 onion
- 1 teaspoon cumin seeds
- 2 cloves garlic (optional)
- 1 tablespoon sesame/gingely oil
- ¼ teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 sprigs curry leaves
- ¼ teaspoon asafoetida
- ½ tablespoon chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 2 Drumsticks
- half a lime size Tamarind
- 1 teaspoon salt
- 1 teaspoon jaggery (optional)
- 4 sprigs Coriander leaves
- Boil 100 grams (3/4 cup) of toor-dal, chopped onions, chopped tomatoes, cumin seeds and garlic (optional) with 2 cups of water in a pressure cooker for 10 minutes (5 whistles). Set aside. Soak half lime size tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice. Set aside.
- Clean the drumsticks, peel the outer skin of the drumsticks a little if its very hard. Chop them to 3 inch pieces. Set aside.
- Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida, chilli powder, coriander powder and turmeric powder. Fry for 10 seconds. Add 1 cup of water and the drumsticks.
- Add in the tamarind juice to the pan. Add in the salt and jaggery. I like a little jaggery in my sambar. Cover the pan with a lid and let it cook for 10-15 minutes in medium flame until the drumsticks are soft and tender.
- Lightly mash the dal and the tomatoes in the pressure cooker with a ladle and add it to the pan. Let it simmer for 15 minutes.
- Switch off the flame and garnish with coriander leaves.
I work for autistic kids and live with them.
I keep trying new recipes and the Madras sambhar was just loved by all.
Thats so nice. I am so happy they liked it. God bless!
Really very tasty sambar. Thank you
It was really light and good
Hi kannamma
Could you give me a equivalent measurements for tamarind in terms of tamarind paste
How much is a lime size tamarind
I always end up in too sour sambar
lovely recipe !
will try
i see that u have not used sambhar powder
luv to get recipe of baked veg from u
I made this and it came out so perfect!!
Thank you!
Hi ma’am,
Change the website name from Kannamma cooks to kannamma rocks… Your recipes rock..
Regards
Shyam
Thank you so much for your kind words. It means a lot to me. Happy Cooking!
Hi ma’am,
Your reply means a lot to me!! Happy cooking starts with ur website..
Regards
Shyam
Hi mom how to make Indian briyani plz teach for me
Superb recipe. Enjoyed sambar with Jaggery… 1st time in the life… Thank you…
Thank you Nellaiappan Pillai. Jaggery helps to round the flavor nicely.
thank u very much the sambar turned out very well <3
thanku very much the sambar turned out very well <3
Thank you so much! Glad you liked the recipe.
Made it☺
N guess what..it tastes delicious..
N to top it all…IT IS SUCH AN EASY RECIPE???
THANK YOU
Thank you so much. Glad you liked it.
I am currently making this. Everytime I make sambar I like to try a different recipe and I decided to try this one today. Thanks for the recipe, already smells amazing ?
Thank you Laura.
Hi Suguna, should cumin seeds be added again for tempering?As its not mentioned along with other seeds.
Hi Bincy. Thanks for pointing. Yes. Cumin seeds are added again for tempering. Add 1/4 teaspoon.
A good narration. The photo itself tells that the sambar will be very tasty.
Thank you so much Ramalakshmi!
Hello
I will try this . Please share any Tamilnadu style dry mutton recipe.
Thanks
Sure.
I just made this. It was just wonderful! I added a bunch of other vegetables too. I cannot believe it tasted so authentic without using a Sambar Powder!
Thank you for the recipe!
Its a great sambar recipe. isnt it!
trying it today.
Hi,
Both mum and daughter are very stunning. I cant take my eyes of the little girl. Beautiful picture. I am going to try this sambar. Thanks
Yes Miss.Kamala. They are the most beautiful in and out. This Madras Style Murungakkai Sambar – Drumstick Sambar is a simple and easy everyday lentil dish made with toor dal and tastes so good. Try it and let us know how you liked it.
Tried today…came out nice…Thanx
Thank you!