Mangai Murungaikai Sambar / Mango Drumstick Lentil Curry

 Sambar was the integral part of the southindian cuisine. It is a tangy lentil curry with fresh vegetables. It can be served along with plain rice , idli , dosa or roti , vada , fritters.

  Sambar is nothing but the spicy lentil curry cooked along with any of these are all of these vegetables such as drumstick , potato , eggplant , radish , bottlegourd , pumpkin , chow chow and so on.

  There are many varities of sambar , I too had posted some of the sambar varities  check them out .........

 Drumstick sambar

  Beetrootsambar

  Radishsambar

 Plantain stem sambar

  Bottlegourd sambar

    

This sambar has both drumstick and
mango , especially raw mango.  murungakai is the Tamil name for Drumstick and mangai means mango.

Adding mango to the sambar gives a unique taste and flavor , it will be delicious.

  I like adding mango to sambar a lot , as mango will be tangy reduce the tamarind in this sambar.

Requirements :

Tuvar dhal – 1 cup

Shallots – 6

Onion - 1

Drumstick – 2

Raw Mango pieces – 6

Sambar powder – 1 tbs

Salt as required

Oil – 1 tbs

Turmeric powder – ½ tsp

Garlic – 4 cloves

Curry leaves – a sprig

Asafetida – a pinch

Mustard seeds – ¼ tsp

Tamarind – marble size

Method :

Soak the tamarind in a cup of water. Extract the tamarind juice after few minutes.

Wash and add the dhal to a pressure cooker.

Add in turmeric powder , shallots , garlic along with two cup of water and pressure cook for 3 whistles.

Heat oil in a pan , add the mustard seeds and let it crackle.

Now , add the asafetida and chopped onion, sauté till it turns translucent.

Add in the curry leaves and sambar powder , sauté till raw smell leaves.

Now , add the chopped drumstick pieces and stir once.

Add a cup of water to cook the drumstick. Leftover water from the cooked dhal can be used.

When the drumstick is cooked add the tamarind extract and let it boil.

Add in the required salt and mix well.

When the raw smell of the tamarind is went off add the cooked dhal and mix well.

Add in the mango pieces and let it simmer for ten minutes.

Delicious mango drumstick sambar is ready to serve.

Serve with plain rice along with ghee.

Note :

I usually add the mango pieces at the last as it will not be over cooked.

Any other vegetables can also be added.

Araithu vita sambar

Ingredients:

Red gram dhal-100gm

Radish -1 no

Tomato-1 no

Tamarind –a lime size

Castor oil -1 tsp

Asafoetida-a pinch

Fenugreek seeds-1 tsp

Cumin seeds- ¾ tsp

Turmeric powder- ¾ tsp

Sambar powder- 1 ½ tsp

 Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

For seasoning:

Mustard seeds- ¼ tsp

Black gram dhal- ¼ tsp

Fenugreek seeds- ¼ tsp

Curry leaves-3sprig

Small onion- 10 nos

Fry and grind:

Garlic -2nos

Grated coconut-2 tbsp

Cumin seeds- ½ tsp

(Using oil to fry the above ingredients)

Method:

Soak a lime size tamarind for ½ hour and then extract the juice out of it.

Cook the dhal with turmeric powder, asafoetida, cumin seeds, castor oil and fenugreek seeds. Mix it and mashed it finally.

Cook the radish and the tomato. Grind the above ingredients.

Vegetables cook add the sambar powder and tamarind juice. allow to simmer it 

Raw smell is reduce add dhal and salt .cook some more minutes.

Grinded paste will add at last and simmer it.

Heat oil in a pan and season the above ingredients.

 Serve garnished with coriander leaves.

Beetroot sambar

This is another variation of sambar using the beetroot , it will be with a sweet taste.
Ingredients:

Red gram dhal-100gm

Beetroot-1 no

Tomato -1 no

Onion-1 no

Tamarind juice – ¼ cup

Chilly powder-1 ½ tsp

Coriander powder- 1 ½ tsp

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil-1tsp

For seasoning:

Mustard seeds- 1tsp

Fenugreek seeds-1tsp

Cumin seeds- 1tsp

Curry leaves- 3sprig

Method:

Cook the dhal with castor oil. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Cut the beetroot and onion in small cubes.

Heat the oil in a pan and season the above ingredients.

After that, add the onion and vegetables. At the time of cooking, add the tamarind juice, chilly powder, coriander powder and salt.

Vegetables cook well, then add the dhal and simmer it.

 Serve garnished with coriander leaves.

TAMIL NADU LUNCH MENU

In this tamil nadu lunch menu , I included  rice, drumstick sambar, beetroot chops, vendaikai morkulambu , kerai kootu, rasam , valaipoo vadai, curd , appalam , paruppu payasam.

Drumstick SAMBAR

Ingredients:

 Red gram dhal -100 gm

Drumstick ( chopped ) -100 gm

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil-1tsp

For grinding:

Grated coconut-4tbsp

Green chilly-4 nos

Tamarind –an arecanut size

Cumin seeds- ¼ tsp

Asafoetida-a pinch

(Using water to grind and make fine paste) 

For seasoning:

Dry chilly-4nos

Mustard seed- ¼ tsp

Bengal gram dhal- ¼ tsp

Black gram dhal- ¼ tsp

Curry leaves-3 sprig

Method:

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Cook the red gram dhal with castor oil. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Heat the oil in a pan and put the mustard seeds, Bengal gram dhal, black gram dhal fry till they crackle and then add the dry chilly and curry leaves , drumstick.

Veggies are in half-cooked stages add the grinded ingredients and salt .allow to simmering it.

Then add the boiled dhal cook for some more minutes.

Serve garnished with coriander leaves.

PLANTAIN STEM SAMBAR

This recipe is Andhra special. We use plantain stem in a different way. This sambar tastes different from usual sambar.

Ingredients:

Red gram dhal -100 gm

Plantain stems -100 gm

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil-1tsp

For grinding:

Grated coconut-4tbsp

Green chilly-4 nos

Tamarind –an arecanut size

Cumin seeds- ¼ tsp

Asafoetida-a pinch

(Using water to grind and make fine paste)

For seasoning:

Dry chilly-4nos

Mustard seed- ¼ tsp

Bengal gram dhal- ¼ tsp

Black gram dhal- ¼ tsp

Curry leaves-3 sprig

Method:

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Cook the red gram dhal with castor oil. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Heat the oil in a pan and put the mustard seeds, Bengal gram dhal, black gram dhal fry till they crackle and then add the dry chilly and curry leaves.

Cut the plantain stems into flat round shapes with a knife and put in a pan to cook.

Plantain stem half-cooked stages add the grinded ingredients and salt .allow to simmering it.

Then add the boiled dhal cook for some more minutes.

Serve garnished with coriander leaves.

Bottle gourd ( surraikai ) sambar

   Sambar was the favorite southindian accompainment with rice , idli or dosa. There are many varities of sambar and almost all the vegetables are used to make sambar. In this i had used bottlegourd / suraikkai as we call in tamil is used. It was so delicious.

Ingredients:

Red gram dhal (tuvaram paruppu)-100gm

Bottle gourd-50gm

Green chilly -4 nos

Small onion -10 nos

Sambar powder- 1 ½ tsp

Turmeric powder- ¼ tsp

Fenugreek seeds- ¼ tsp

Cumin seeds - ¼ tsp

Asafoetida powder – ¼ tsp

Grated coconut-1tsp

Tamarind –an arecanut size

Oil- 3 tsp

Salt – to taste

Fresh coriander leaves- ¼ bunch

Castor oil -1tsp

For seasoning:

Mustard seeds-1tsp

Fenugreek seeds-1tsp

Cumin seeds-1tsp

Curry leaves-3 sprig

Method:

Soak an arecanut size tamarind for ½ hour and then extract the juice out of it.

Boil the red gram dhal with turmeric powder, castor oil, cumin seeds, asafoetida, and fenugreek seeds. (Castor oil helps to cook the dhal evenly and reduce the gas trouble in our body)

Heat the oil in a pan and put the mustard seeds, fenugreek seeds, cumin seeds and curry leaves into it .fry until they crackle

Add small onion, green chilly, and bottle gourd pieces.mix well and cook covered on a low flame till half done

After the vegetables cooked, add the tamarind juice, boiled red gram dhal, sambar powder, and salt.

Let the sambar simmer for a few minutes.

Serve garnished with coriander leaves and grated coconut.