ONION DRUMSTICK SAMBAR

The procedure is just similar to Lady’s finger sambar which is already posted.  Three differences are:

• sauté small onions in little oil before adding in tamarind water.
• Hing is not required in this.
• Methi seeds are optional while tempering.

Highly suitable for any tiffins.  Eat with white  rice& ghee, having potato deep fry nearby. 

ITEMS REQUIRED:

Small onion-15

Drumstick-1

Toor dal-1 cup

Tamarind-small lemon size

Sambar powder-1 ½ spoons

Salt-as required

Curry leaf-1 strip

Coriander leaves(chopped)-4 tbsp

For tempering:

 Gingelly oil-1 spoon    

                         Mustard-little                              

METHOD:

• Peel off onions and cut drumstick into long pieces.
• With little oil in kadai, just sauté onions for 7 to 8 times (purely optional).
• Cook toor dal very well in a pressure cooker.
• Soak tamarind and extract juice and pour in a big vessel with good enough water.
• To it, add onions, cut drumstick pieces, sambar powder, salt,  curry leaves, coriander leaves and allow to boil well for 8 to 10 minutes, stirring in between.
• Once done, mash cooked toor dal well , add sufficient water and pour the mixture in the vessel and don’t allow to boil for more than one or two minutes after that.
• Temper with mustard in gingelly oil (if gingelly oil is not available, use your usual cooking oil).

Tasty onion drumstick sambar is ready.