Plain Muringhakkayi (Drumstick) Sambhar

Sambhar is prepared atleast 2-3 times a week in my kitchen..for idli, dosa....
Easy to make and goes with every course of the day...LOL...


Gravy preparation:

Cook the sambhar paruppu (say 1 cup) in a pressure cooker with required water.
Cut drumstick into pieces of ½ inch length. To the cooked sambhar paruppu add the chopped drumstick, chopped onions, 2 ripe tomatoes chopped , 2 green chilies slitted, and some curry leaves. Allow the vegetables to be cooked. Add the tamarind ( a small lemon size) soaked water. (depends on how much tanginess one wants). Let it to boil. After sometime, add 1 tbsp of Kashmir chilly powder, 2 tbsp of malli (Coriander seed) powder, 1 tbsp of ready-made Sāmbhar powder, salt to taste, 1 pinch of turmeric powder and mix it thoroughly and let it boil. Before you take out from the stove, sprinkle some asafetida powder and coriander leaves. Close with a lid so that the aroma does not leave.

(photo taken before seasoning and granishing)

For seasoning
In the kadai, pour some oil and when it gets hot, splutter some mustard seeds, some jeerakam seeds, 1-2 dry broken red chilly. Also add some more curry leaves.

Add the seasoning to the above gravy


One can enjoy aromatic sambhar with Chappathi, Plain white rice, Idli, Hot Dosa…