South Indian Drumstick Sambar with Tamarind Lentils

Be the first to rate

(No Ratings Yet)

Loading...

A tangy-spicy South Indian lentil stew built around tender moringa pods simmered in tamarind broth with freshly roasted sambar powder. This bright, aromatic curry is a Tamil kitchen staple, traditionally ladled over steamed rice or served alongside soft idlis for a deeply comforting meal.

Nutrition Facts

Per serving (estimated)

• 225 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 30 gCarbs
• 9 gFiber
• 6 gSugar
• 12 gProtein
• 480 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 3.6 mgIron
• 38 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the lentil base

• 1 cup toor dal (split pigeon peas), rinsed
• 2.5 cups water
• 1/2 tsp ground turmeric

For the sambar

• 2 fresh drumsticks (moringa pods), trimmed and cut into 2-inch pieces
• 1 small red onion, sliced thin
• 1 medium tomato, chopped
• 1.5 tbsp tamarind paste dissolved in 1 cup warm water
• 2.5 tbsp homemade or store-bought sambar powder
• 1 tsp Kashmiri red chili powder
• 1.5 tsp kosher salt, or to taste
• 1.25 cups water

For the tempering (tadka)

• 2 tbsp sesame oil (nallennai)
• 1 tsp black mustard seeds
• 3/4 tsp cumin seeds
• 2 dried whole red chilies, broken
• 12 fresh curry leaves
• 1 generous pinch asafoetida (hing)
• 3 garlic cloves, lightly crushed
• 2 tbsp chopped cilantro, plus more for garnish

Directions

1. Pressure-cook the rinsed toor dal with 2.5 cups water and turmeric for 3 to 4 whistles, about 12 minutes, until completely soft; mash smoothly with a whisk and set aside.
2. While the dal cooks, soak the tamarind paste in 1 cup warm water, mash with fingers or a spoon, then strain to yield about 3/4 cup of dark tamarind extract.
3. Heat the sesame oil in a heavy stainless-steel pot over medium-high heat. Add mustard seeds and let them pop, then add cumin, dried red chilies, curry leaves, and asafoetida; the leaves should sizzle immediately.
4. Stir in the sliced onion and crushed garlic and sauté for 3 to 4 minutes until the onions turn soft and golden at the edges.
5. Add the chopped tomato and cook for 2 minutes until it breaks down and looks jammy, then sprinkle in the sambar powder, chili powder, and a pinch of salt; toast the spices for 30 seconds until fragrant.
6. Add the drumstick pieces, tamarind extract, and 1.25 cups water. Bring to a vigorous boil, then reduce heat, cover partially, and simmer for 12 to 15 minutes until a fork slides easily into the drumsticks but they still hold their shape.
7. Pour in the mashed toor dal and the remaining water if needed to reach a soupy, pourable consistency. Simmer uncovered for 8 to 10 minutes so the flavors marry and the sambar thickens to coat the back of a spoon; adjust salt and tamarind to taste.
8. Finish with a generous handful of chopped cilantro and an optional drizzle of ghee. Serve hot in deep bowls alongside steamed rice, idli, or dosa.

Cook’s Notes

• Choose young, plump drumsticks that snap crisply when bent; older fibrous pods stay woody even after long cooking.
• Always bloom sambar powder in oil or with the tomatoes before adding liquid – this deepens the aroma and prevents a raw, dusty taste.
• Adjust tamarind at the very end: the flavor mellows as it simmers with the dal, so taste before final seasoning.
• Sambar tastes noticeably better the next day, so make it a few hours ahead if you can and reheat gently.
• For a wedding-feast Sadya style sambar, add a handful of pearl onions (sambar onions) along with the drumstick and skip the chopped tomato.

You might also like

Asian

Tamil Nadu Egg Curry in Tamarind-Coconut Sauce

Asian

Kerala-Style Ripe Banana Fritters

Asian

Karnataka Spiced Rice and Lentil One-Pot

Desserts

Jalebi