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.

  • 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.

  • Serve the Murungakkai Vendhaya Keerai Sambar along with hot Steamed Rice or broken wheat and a Raw Banana Roast for a diabetic friendly meal.

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