South Indian Drumstick Sambar with Spiced Tamarind Broth

Name: South Indian Drumstick Sambar with Spiced Tamarind Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Toor dal (yellow pigeon peas); Water; Turmeric powder; Drumsticks (Moringa); Eggplant; Carrot; Onion; Tomato; Tamarind; Warm water; Sambar powder; Red chili powder; Salt; Oil; Mustard seeds; Cumin seeds; Asafoetida; Curry leaves; Dried red chilies

Traditional Lentil Stew Infused with Aromatic Spices

A classic South Indian dish, this sambar is filled with nutritious vegetables and lentils, rich in spices and tangy tamarind flavors.

1 h 10 min
4
Intermediate

Ingredients

For the Sambar Base

Toor dal (yellow pigeon peas)

1 cup, rinsed

Water

4 cups

Turmeric powder

1/4 teaspoon

For the Vegetables

Drumsticks (Moringa)

2, cut into 2-inch pieces

Eggplant

1 small, diced

Carrot

1, peeled and chopped

Onion

1 small, quartered

Tomato

1 medium, chopped

For the Tamarind Paste

Tamarind

lemon-sized ball

Warm water

1 cup

For the Spice Mix

Sambar powder

2 tablespoons

Red chili powder

1/2 teaspoon

Salt

to taste

For Tempering

Oil

2 tablespoons

Mustard seeds

1 teaspoon

Cumin seeds

1 teaspoon

Asafoetida

a pinch

Curry leaves

1 sprig

Dried red chilies

2, broken

Preparation

Preparing the Vegetables

Cut Drumsticks

Wash and cut the drumsticks into 2-inch lengths.

Ensure the drumsticks are tender before integrating into the sambar.

Dice Vegetables

Dice the eggplant and carrots.

Chop Onion & Tomato

Chop the tomato and quarter the onion.

Preparing the Tamarind Paste

Soak Tamarind

Soak the tamarind in warm water for 20 minutes.

Use fresh tamarind for a more pronounced tangy flavor.

Extract Paste

Squeeze and strain to extract a thick paste.

Set Aside

Set the tamarind paste aside.

Cooking Process

Boiling the Lentils

Cook the toor dal with water and turmeric until soft and mushy, about 20-25 minutes.

Simmering the Vegetables

Add chopped vegetables to the cooked dal, along with the tamarind paste, sambar powder, red chili powder, and salt. Let it simmer until vegetables are tender.

Tempering

Heat oil in a small pan, add mustard and cumin seeds. Once they splutter, add asafoetida, curry leaves, and dried red chilies. Pour this tempering over the simmering sambar.

Plating & Serving