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Drumstick Sambar (Without sambar powder)
Drumstick Sambar (Without sambar powder)

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We hope you got benefit from reading it, now let’s go back to drumstick sambar (without sambar powder) recipe. You can have drumstick sambar (without sambar powder) using 18 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Drumstick Sambar (Without sambar powder):
  1. Get 1/2 cup Toor dal
  2. Use 2 Drumstick (Cut into index finger length)
  3. Prepare 1 gooseberry size Tamarind (Soak in warm water before 15 minutes to cook)
  4. Use 2 tbsp Oil
  5. Prepare 7 to 8 Shallots (slice into two)
  6. Provide 1 Tomato finely chopped
  7. Use 2 cloves Garlic
  8. Provide 1/2 tsp Turmeric
  9. Provide 1/4 tsp Hing /asafoetida
  10. You need 1 tsp Chilli powder
  11. Take 2 tsp Coriander powder
  12. Take 1 tbsp Grated coconut
  13. Use as needed Salt
  14. You need 14 as needed Coriander leaves to garnish
  15. Provide 1/2 tsp Mustard
  16. Provide 1 tsp Cumin
  17. Get 10 Curry leaves
  18. Take 1 Red chilli
Steps to make Drumstick Sambar (Without sambar powder):
  1. Wash toot dal in running water for 3 times and keep in pressure cooker. With this add half chopped tomato, hing, turmeric and 1 tsp of oil. Pressure cook for about 6 whistles or you can cook until done according to your cooker type. Mash this and keep aside.
  2. Squeeze the tamarind juice and keep aside.
  3. Heat oil in kadai add mustard, cumin. Once mustard splutter add curry leaves and red chilli.
  4. Add sliced shallots. Once shallots turn to light add remaining chopped tomato and saute until tomato turns soft.
  5. Now add the drumstick, chilli powder and coriander powder. Saute a bit. Add one cup of water close with lid and cook in medium flame for 5 minutes.
  6. Now add the tamarind juice and salt. Close with lid and cook for another 3 minutes until tamarind juice comes to boiling stage.
  7. It's time to add mashed dal. Add dal with 1/2 a cup of water and let it cook in simmer for 5 to 8 minutes until sambar start boiling nicely
  8. Once done add chopped coriander leaves and serve hot with rice and a dollop of ghee.

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