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We hope you got benefit from reading it, now let’s go back to arachivittu murungakai sambar / drum stick sambar recipe. You can have arachivittu murungakai sambar / drum stick sambar using 15 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Arachivittu Murungakai Sambar / Drum stick Sambar:
- Take 200 grams Drum stick
- Get 2 cups toor dal Cooked
- Provide Tamarind extract
- Provide Salt
- Provide 2 tbsps Sesame oil
- Provide 1 asafoetida Compounded pellet
- Use 3 tbsps Coriander seeds
- You need 5 chillies dry red
- Use 2 tbsps chana dal
- Get 2 tsps fenugreek seeds
- Get Coconut grated
- Provide 1 tbsp Sesame oil
- Prepare 1 tsp mustard seeds
- Get curry leaves
- Provide 1 chilly chopped green
Steps to make Arachivittu Murungakai Sambar / Drum stick Sambar:
- Make all the above mentioned pre requisites ready, i.e, Tamarind extract - it should come for about 200 ml, Cooking the drum sticks until tender and cooking the dal in pressure cooker. All of this will take about 15-20 minutes.
- Meanwhile when you get these ready, take a kadaai, keep it on medium heat. Once the kadaai gets heated add 2 tbsps of sesame oil and fry the compounded asafoetida.
- Once this is fried add all the other ingredients given under "For roasting and grinding", except coconut. Saute them until aromatic.
- Transfer this to a blender jar and add the grated coconut. I do not fry the coconut because it sometimes gives the smell of its oil and gives a different flavor. I do not like that hence I add the coconut directly. Grind this to coarse powder.
- Take the vessel that has the cooked drumsticks, keep it on low heat and add the tamarind extract. Increase the heat and allow this to boil until the raw smell of the tamarind goes.
- Once this starts boiling, add the freshly prepared powder and required amount of salt, stir this. Allow this to steep for about 2-3 minutes in medium heat.
- Now add the Cooked dal to this and stir it in.
- Check the consistency, if it is too runny add a mixture of water and rice flour to this and mix. If not leave it as it is.
- Get the tempering ready and add it to the sambhar.
- Take it off heat and serve it hot as a main dish with plain rice.
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