Murungakkai Vengaya Sambar

Today when I was talking to my friend, she said she had made murungakkai sambar…..I was drooling at it… Suddenly I realized, I had dosa batter, and why not pair it with sambar. So dinner tonight… Sambar with Dosa.

1/2 cup thin tamarind water
2 murungakkai chopped into finger size
1/2 onion, cut into long thin strips
1 teaspoon sambar powder
1/4 cup toor dal
1/4 cup yellow moong dal
dash of turmeric powder
Salt to taste

For tempering:
1 teaspoon each of urad dal, mustard seeds, vendayam, curry leaves, dash of hing
2 tablespoon oil

For the paste: (I have these dry roasted, powdered and stocked always. Just mix with water when required. Stays fresh for 2-3 weeks)
2 teaspoon chana dal
3 red chillies
Dash of hing
half-inch cinnamon stick
3 tablespoon grated coconut or dry coconut
2 tablespoon dhania

Method:
1. Cook toor dal and moong dal with little turmeric and keep aside.
2. Dry roast all the ingredients for the paste, cool and grind into a smooth paste with water. Keep aside.
3. Add oil to the pan, and when hot add the tempering. Then add the onion and saute for few minutes until its translucent. Add the chopped murungakkai (drumsticks).
4. Add the tamarind water, another 1/2 cup water, sambar powder, salt and simmer for 15-20 minutes until the vegetable is nice and tender.
5. Mash cooked dal and add to the boiling liquid. Check for consistency and add more water if required. Let this simmer for another 7 minutes.
6. Then add the paste and mix well. Let it now simmer for another 7-10 minutes until you see yellow bubble forming on top. Switch off and serve hot with rice or dosa. Today its dosa in my house 🙂