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Kerala Style- Drumstick Sambar
Kerala Style- Drumstick Sambar

Before you jump to Kerala Style- Drumstick Sambar recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to kerala style- drumstick sambar recipe. To make kerala style- drumstick sambar you need 16 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Kerala Style- Drumstick Sambar:
  1. Provide 1 cup tur dal, soaked for 15 minutes
  2. Prepare 1 onion
  3. You need 6 garlic cloves
  4. Get 1 big ginger piece 1 tbsp when chopped)
  5. Take 1/2 cup grated coconut
  6. Provide 2 tbsp sambhar powder
  7. You need 1/4 tsp turmeric powder
  8. Get 1 tbsp tamarind pulp
  9. You need 3 drumsticks/ vegetables of your choice
  10. Use 1/4 tsp fenugreek seeds
  11. Use 2 pinch asafoetida
  12. Use Salt
  13. Prepare Curry leaves as required
  14. Prepare 2 dry red chilli
  15. Take Coconut oil as required
  16. You need 2 tsp ghee
Instructions to make Kerala Style- Drumstick Sambar:
  1. Pressure cook tur dal in water with turmeric powder and a little salt, until cooked.
  2. Boil drumsticks with a little salt, few curry leaves and 1 tsp sambhar powder until they are half cooked.
  3. Add cooked tur dal and continue cooking on low flame.
  4. Heat up 1 tbsp coconut oil in a pan. Add fenugreek seeds. Add roughly chopped onion, ginger and garlic. Sauté until the onion is pinkish.
  5. Add grated coconut. Continue cooking on medium flame while you stir it occasionally.
  6. After 5 minutes add sambhar powder and a few curry leaves. Sauté just for another minute.
  7. Switch off the flame. Add tamarind pulp mixed in some water. Mix well. This will bring the temperature down for grinding.
  8. Grind it to fine paste when cool.
  9. Add this masala in the boiling dal-drumsticks and mix.
  10. Add more water if needed. This sambhar is a little thicker than usual sambhar.
  11. For seasoning heat up 2 tbsp coconut oil, add mustard and let it crackle. Put asafoetida, bits of dry chilli and curry leaves. Add it to the dal.
  12. Serve it with a drizzle of melted ghee. Best with steamed rice and fried papadam.

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