How to make Rungaswamy Murangakai Sambar -
Drumstick sambar
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea, Drumstick (सेहजन की फली)
Cuisine : Tamil Nadu
Course : Dals and Kadhis
For more recipes related to Rungaswamy Murangakai Sambar checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Kairi Ki Dal Udupi Sambhar Tur Dal Amti Tri Colour Dal
Rungaswamy Murangakai Sambar Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Rungaswamy Murangakai Sambar Recipe
Split pigeon pea 1/2 cup
Drumstick 1
Garlic 2 cloves
Onion 1 medium
Tomato 1 medium
Turmeric powder 1 teaspoon
Salt to taste
Tamarind marble siz
Ghee 1 tablespoon
Mustard seeds 1 teaspoon
Whole dry red chillies 2
Cumin powder 1 teaspoon
Method
Step 1
Wash toovar dal. Wash and cut drumsticks into two-inch lengths. Peel, wash and chop garlic. Peel, wash and slice onion finely. Wash and chop tomatoes. Place dal with turmeric powder and salt in a pan with one and a half cups of water.
Step 2
Cook half covered for ten minutes, then add drumsticks and chopped garlic. Cover and cook for ten more minutes or till the dal is soft. Meanwhile infuse tamarind in four tablespoons of hot water for five minutes. Strain the pulp and leave it aside.
Step 3
Heat ghee in a pan and fry onion till pink. Add mustard seeds and when they crackle add it to the dal mixture. Add tamarind juice, whole red chillies, cumin powder and tomatoes to the dal mixture and simmer for another fifteen minutes.
Step 4
The consistency should be fairly thin.
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