Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar
Murungai Keerai Sambar Recipe is a delicious sambar made from drumstick leaves cooked along with sambar onions, mooli, sambar powder in tamarind water. It tastes great along with some hot steamed rice topped with ghee.
Murungai Keerai Sambar Recipe is a delicious sambar made from drumstick leaves also known as Moringa leaves that is cooked along with sambar onions, mooli, sambar powder in tamarind water. It is very important to use a homemade sambar powder to get the best taste from the Murungai Keerai Sambar Recipe.
Did you know: Drumstick leaves is known for its excellent source of nutrition and is natural energy booster. Drumstick leaves also known as Moringa, helps lower blood pressure, blood sugar in diabetics and is a also sleep aid. Its detoxifying effect may come from Moringa's ability to purify water. Moringa acts as a coagulant attaching itself to harmful material and bacteria.
Did you know: Asafoetida has lot of medicinal value. According to Ayurvedic medicine, it is used for breathing problems including chronic bronchitis and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome and so much more.
And hence ensuring that we use a good quality hing (SSP Asafoetida) is extremely essential. The good part about SSP Asafoetida is that it has no Arabic gum and hence it has strong intense flavors, thereby using just a pinch would be just perfect for a dish.
Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner. You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice.
If you liked the Murungai Keerai Sambar Recipe, you can also find more delicious and healthy sambar recipes below
15 M
20 M
35 M
4 Servings
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 1 cup Tamarind Water
- 200 grams Drumstick Leaves (Moringa/Murungai Keerai)
- 1 Mooli/ Mullangi (Radish) , cut into dices
- 1 cup Pearl onions (Sambar Onions) , halved
- 2 tablespoons Sambar Powder
- Salt , to taste For Seasoning
- 1 tablespoon Ghee
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon SSP Asafoetida (Hing)
How to make Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar
To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready.
Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder. Add 1 cup of water and pressure cook for 2 whistles.
Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked.
Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat.
Allow the pressure to release naturally. Once released, open the pressure cooker and mash the dal well using a potato masher.
Add the cooked dal into the Murungai Keerai Sambar masala and stir well. Check the salt and adjust accordingly.
Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke. Add the asafoetida and curry leaves and turn off the heat.
Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat.
Transfer the Murungai Keerai Sambar to a serving bowl and serve hot.
Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner. You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice.
