Murungakkai Vendhaya Keerai Sambar Recipe-Drumstick & Fenugreek Greens Sambar
Murungakkai Vendhaya Keerai Sambar is healthy mix of greens and vegetable . Drumstick and fenugreek greens are both known to purify the blood and lowering the cholesterol. You can serve this warm sambar over a bed of steamed rice and papad by the side.
Murungakkai Vendhaya Keerai Sambar Recipe-Drumstick and Fenugreek Greens Sambar, has a healthy mix of greens and vegetable to make it a complete meal. Drumstick and fenugreek greens are both known to purify the blood and lowering the cholesterol making this sambar a diabetic friendly recipe.
Did you know: Fenugreek is a good source of protein, minerals, and vitamins. Fenugreek fresh leaves and stems are rich in calcium, iron, carotene, Vitamin A, C, and ascorbic acid.
Here are a few other tasty sambar recipes to try
- 1 cup Arhar dal (Split Toor Dal)
- 1 cup Tamarind Water
- 1 Drumstick , cut into 4 inch pieces
- 1 Tomato , quartered
- 10 Pearl onions (Sambar Onions) , quartered
- 2 teaspoons Sambar Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 cups Methi Leaves (Fenugreek Leaves) , chopped
- Salt , to taste Ingredients for Seasoning
- 1 teaspoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 2 Dry Red Chillies , broken
- 1 sprig Curry leaves
How to make Murungakkai Vendhaya Keerai Sambar Recipe-Drumstick & Fenugreek Greens Sambar
To begin making Murungakkai Vendhaya Keerai Sambar Recipe-Drumstick and Fenugreek Greens Sambar, first pressure cook the toor dal along with 2-1/2 cups of water for 4 to 5 whistles. Turn off the heat and allow the pressure to release naturally.
Once the pressure has released, open the cooker and mash the dal well and keep aside.
Into a pressure cooker, add the tamarind water, drumstick, methi leaves, onions, sambar powder, turmeric powder and salt. Add 1/2 cup of water and pressure cook the sambar masala for 1 to 2 whistles and turn off the heat.
Release the pressure immediately, by lifting the weight with a fork or keep the pressure cooker under running water.
Once the pressure is released, open the pressure cooker, add the mashed dal to the sambar masala and stir well.
Adjust the consistency of the Murungakkai Vendhaya Keerai Sambar by adding water. Adjust the salt or sambar powder at this stage according to your taste.
Give the Murungakkai Vendhaya Keerai Sambar a brisk boil.
While it is boiling, in a tadka pan; heat oil over medium heat. Add the mustard seeds and allow it to crackle.
Once the mustard seeds have crackled add the curry leaves, asafoetida and red chillies and give it a stir. Pour this into the simmering Murungakkai Vendhaya Keerai Sambar and turn off the heat.
Transfer the Murungakkai Vendhaya Keerai Sambar to a serving bowl and serve hot.