Murungai Keerai Sambar Recipe,Drumstick Leaves Sambar
When my mom came here, she made this Murungai Keerai Sambar. I was not prepared to take pictures, as I did not charge my camera. Then I managed to take pictures with an old camera, and had to literally fight with it.
We had very less murungai keerai at home, and this was the last batch. I knew if I ?was going to miss this batch, then I had to wait for my mom to bring keerai from India or else I need to take pictures when I go to India. So, without any hesitation I started taking pictures when my mom was making this sambar in a hurry?for Gj’s lunch.
My mom was saying, “mapillai seekiram vandhuduvar, enakku vazhiya vidu” / “son-in-law would come home soon, I have to cook for him so leave some space for me to cook”. And me, “seekirama pannunga but nan photosum edukanum” / “make it soon but in between I need to take pictures”.
I?should say both of us were fighting for space. Love you mommy for this tasty sambar and also keeping up with me that day. Gj came home late that day for lunch, as he was stuck in traffic.
My mom’s Murungai Keerai Sambar turned out to be very tasty, and he just loved it.
How to make murungai keerai sambar or drumstick leaves sambar:
1. Soak tamarind in water, and extract tamarind juice by adding three cups of water. Heat oil in a pan, and let the mustard seeds splutter. Add urad dal, fenugreek seeds, red chillies, and cumin seeds. Once urad dal turns light brown, add the chopped onions.
2. When onions turn transparent, add chopped tomatoes. When the tomatoes are half cooked, add the drumstick leaves and stir well.
3.When drumstick leaves shrink, add the tamarind juice.Then add turmeric powder, sambar powder and salt. Stir well.
4. When it starts boiling, add a cup of water. Cook for two more minutes, and then add cooked dal. Cook until sambar reaches the desired consistency and switch off.
Now, Drumstick Leaves/Murungai Keerai Sambar are ready!