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Murungaikai ( Drumstick) Sambar

2 – drumsticks (murungaikai) (normal size)
200g – small(sambar) onions
Curry leaves, mustard seeds, for seasoning
lemon size tamarind
2 – tomato (normal size)
Dal, a handful
4tbsp – oil

To Masala:
Asafoetida, a pinch
5 – red chillis
2 tbsp – kadalai paruppu (Bengal gram dal)
4 tbsp – coconut grated
2 tbsp – oil
1/4 tsp – fenugreek seeds
1/4 tsp – pepper


Heat 2tbsp of oil in a kadai and roast all the ingredients one by one till golden brown
Grind the mixture with some water and make a paste.
Heat the kadai with 4 tbsps of oil and add mustard seeds, curry leaves, onions (whole), drumstick (sliced into 2-inch long pieces)
Saute till the onion becomes golden brown in colour.
Prepare tamarind juice and add it to the kadai
Add salt and allow to boil until the tama rind loses its raw smell.
Cook the dal seperately in the rice cooker.
Add the ground mixture with this cooked dal
Finally add the mixture to the kadai when the tamarind and drumstick gets fully cooked.
If the mixture is thick add some water and add curry leaves and boil for another 5 minutes
Spicy, drumstick sambar is ready…

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