North Karnataka Style Nuggekai Kharbyaali Recipe-Spiced Drumstick Sambar
Nuggekai Kharbyaali is a delicious Drumstick Sambar which is made in North Karnataka and South Maharashtra. You can serve it with Steamed Rice, Bhakri or Phulka.
North Karnataka Spiced Drumstick Sambar also known as Nuggekai Kharbyaali is a traditional sambar curry made with a special spice powder - bhakri/ jowar/phulkas.
Did you know ? Toor Dal contains high amount of protein, low fat and low cholesterol. It is also a great source of complex carbohydrates, fibre, folic acid and immense amounts of complex dietary fibres that helps to regularise bowel movements.
Drumstick pods helps to build strong bones, it is very good for pregnant women also. Drumstick pods which are known as moringa in local language is rich in calcium, Iron and vitamins. They are also have properties such purifying the blood, improves digestion and protects against infection.
If you like this recipe, you can also try other Dal recipes such as
- 1 cup Arhar dal (Split Toor Dal)
- 1 cup Tamarind Water
- 1 tablespoon Jaggery , (optional)
- 2 Drumstick , cut into 2” pieces, cooked
- 1 Onion , roughly chopped
- 3 cloves Garlic , roughly chopped
- 2 tablespoons All spice powder , Kharbyaali Masala Khara Spice Powder
- 1 tablespoon Cooking oil
- Salt , to taste Ingredients for seasoning
- 1 tablespoon Cooking oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 5 Curry leaves
- 4 sprig Coriander (Dhania) Leaves , finely chopped for garnish
How to make North Karnataka Style Nuggekai Kharbyaali Recipe-Spiced Drumstick Sambar
To begin making the Nuggekai Kharbyaali recipe, firstly wash and soak dal in water for few minutes. Then cook dal and drumstick in the pressure cooker. Add 2 cups of water along with dal, drumstick, turmeric powder and salt and cook for 4 whistle.
Allow the pressure to release naturally. Once dal is cooked, keep aside till required.
Now heat a tablespoon of oil in a heavy bottomed pan over medium heat, add the chopped garlic and onion to the pan. Fry onion and garlic till they turn golden brown in color.
Add in the Kharbyaali Masala Khara Spice Powder, the cooked lentils, jaggery, tamarind water and cooked drumsticks. Stir to combine and bring the sambar to the boil once. Turn the heat to low and continue to simmer the curry for few more minutes.
Meanwhile sambar is simmering, heat a tablespoon of oil in a small pan; add the mustard seeds, cumin seeds and allow them to crackle. Then add asafoetida and curry leaves, fry for few seconds then turn off the heat. Pour this seasoning over the simmering curry. Stir to combine.
Turn off the heat and transfer the sambar to a bowl for serving. Garnish with chopped coriander leaves.
My connection with good food began with my mother's cooking who loved to try a lot of vegetarian recipes from across the world and I would then be her taster. Cooking began only after I started with my family. Cooking with fresh ingredients always refreshes me. I keep looking out for interesting recipes by reading or watching and reinvent recipes with ingredients that I have at hand and like to call it "Inspired cooking". I personally believe that 'Food which makes someone happy and brings smiles is the best food'