Murungaikai Palakottai Sambar

#MurungaikkaiPalakottaiSambar #DrumstickJackfruitseedSambar : #Murungaikai [ #drumstick ] #sambar, the tastiest sambar, is liked by all for its taste and aroma. This sambar becomes even more tastier if prepared with palakottai. Palakottai is nothing but jack fruit seed. Both murungaikai and palakottai are available in plenty during Summer. The sambar prepared with these vegetables is thick because of starch present in jack fruit seeds. Now we will see how to prepare drumstick jackfruit seed sambar.

Ingredients :
Cooked thuvar dhal                         : 3 tblsp [ aprox 1/3 cup ]
Tamarind                                         : 1 small nellikkai ( amla ) size
Murungaikai                                   : 1 long size
Palakottai [ jack fruit seed ]            : 6 to 8
Radish [ mullangi ]                            : 1 peel and make slices
Murungai keerai
( drumstick leaves )                           : small amount ( optional )
Small onion                                       : 6 to 8
Green chilly                                       : 2
Curry leaves                                      : 8 to 10
Coriander leaves                               : small amount to garnish

Powders to add
sambar powder                                  : 2 tsp ( adjust )
Coriander powder                            : 1 tsp
Turmeric powder                              : a pinch
Salt                                                    : 2 tsp ( adjust )

To Temper :
Mustard seeds                                   : 1/2 tsp
Asafoetida                                        : 1/4 tsp
Oil                                                     : 1 tsp

Method :
Soak tamarind in hot water.
Cut murungaikai into 2 inch long pieces.
Cut palakottai lengthwise into two halves and remove skin.
Keep aside.

Peel off onions and split green chilly lengthwise.
Wash curry leaves, coriander leaves and pat dry with a clean cloth.
Set aside.

Take radish slices with 1/2 cup of water in a pressure cooker.
Pressure cook for a whistle. Then open immediately either by taking off the weight from nozzle or by keeping the cooker under running water. .
Now add mashed cooked dhal into the cooker along with cooked radish.
Add turmeric powder, sambar powder , coriander powder and mix well adding a cup of water.
Let it boil over a medium flame.

Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.
Transfer into boiling dhal in cooker.
Add cut pieces of murungaikai and palakottai.
Now squeeze tamarind with 1/2 cup of water and strain the juice into cooker.

Add salt and mix well.
Close the cooker with weight on.
Allow it to cook for one whistle on High flame.
Open only after the cooker runs out of steam completely and if needed simmer on the stove for 3 minutes more.
Now tasty tasty sambar is ready.

Transfer into a serving bowl.
Garnish with coriander leaves.

Take hot rice in a plate and add ladle full of sambar.
Mix well and enjoy with any stir fry/curry of your choice.







Other sambar recipes you may like to try

Radish sambar

Woodapple sambar

Ridge gourd chutney

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Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Ideas for Breakfast/Dinner

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Recipe Index

Murungaikai Katharikkai Sambar

#MurungaikaiKatharikkaiSambar #DrumstickBrinjalSambar :
#Sambar is the main course of Tamilian lunch. It is prepared with thuvar dhal, tamarind juice and vegetables. It is mixed with white rice and taken along with a curry and koottu. Sambar can be prepared with almost all vegetables but some are specially suitable for it. One such vegetable is murungaikai ( drum stick ) and other vegetables are kataharikkai ( brinjal ), mullangi ( radish ), vendaikai ( ladies finger ), chow chow, potato, pumpkin etc.,... . Here let me give recipe for murungaikai - katahrikkai sambar and the quantity is enough for 3 to 4 people.

Ingredients :
Cooked thuvar dhal                         : 3 tblsp
Tamarind                                        : 1 small nellikkai ( amla ) size
Murungaikai                                   : 1 long size
Katharikkai                                     : 1 small size
Carrot                                            : 1/2 of small size ( optional )
Tomato                                           : 1 small size
Murungai keerai
( drumstick leaves )                        : small amount ( optional )
Small onion                                     : 6 to 8
Green chilly                                     : 2
Curry leaves                                    : 8 to 10
Coriander leaves                               : small amount to garnish
Sambar powder                               : 2 tsp ( adjust )
Coriander powder                            : 1 tsp
Turmeric powder                              : a pinch
Salt                                                 : 2 tsp ( adjust )
Mustard seeds                                  : 1/2 tsp
Asafoetida                                        : 1/4 tsp
Oil                                                   : 1 tsp

Method :
Soak tamarind in hot water.

Cut murungaikai into 2 inch long pieces.
Cut katharikkai into long 1/2 inch thick pieces and put in water.

Peel off onions and split green chillies lengthwise.
Cut tomato into 8 equal pieces.
Wash curry leaves, coriander leaves and pat dry with a clean cloth.
Take cooked dhal in a small cooker / pressure pan and mash with a ladle or potato masher adding one cup of water.

Add turmeric powder, Sambar powder , coriander powder and keep pressure cooker on slow flame.

Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.

Transfer into boiling dhal in cooker.

Add cut pieces of vegetables.

Now squeeze tamarind with 3/4 cup of water and strain the juice into cooker.

Add salt and close cooker with weight on.
Allow it to cook for one whistle.
Open after the steam subsides and if needed keep on slow flame and allow to boil for 3 minutes.
Now sambar is ready.

Transfer into a serving bowl.
Garnish with coriander leaves.
Take hot rice in a plate and add ladle full of sambar.
Mix well and enjoy with any stir fry / curry of your choice.



You might like to try :

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Variety of Dishes for Lunch

Recipe Index