Ingredients:

• 2 – Drumsticks (murungaikai) (normal size)
• 200g – small(sambar) Onions
• Curry leaves, mustard seeds, for seasoning
• Lemon size Tamarind
• 2 – Tomato (normal size)
• Dal, a handful
• 4tbsp – oil
• To grind:
• Asafoetida, a pinch
• 5 – red chillis
• 2 tbsp – kadalai paruppu (Bengal gram dal)
• 4 tbsp – Coconut grated
• 2 tbsp – oil
• 1/4 tsp – Fenugreek seeds
• 1/4 tsp – pepper

Method:

1. Heat 2 tbsp of oil in a kadai and roast all the ingredients one by one till golden brown.
2. Grind the mixture with some water and make a paste. Heat the kadai with 4 tbsps of oil and add mustard seeds, curry leaves, onions (whole), drumstick (sliced into 2-inch long pieces).
3. Saute till the onion becomes golden brown in colour.
4. Prepare tamarind juice and add it to the kadai.
5. Add salt and allow to boil until the tamarind loses its raw smell.
6. Cook the dal separately in the rice cooker.
7. Add the ground mixture with this cooked dal.
8. Finally add the mixture to the kadai when the tamarind and drumstick gets fully cooked.
9. If the mixture is thick add some water and add curry leaves and boil for another 5 mins.
10. Spicy, drumstick sambar is ready. Serve with rice or idlis.

Recipe courtesy of Sugi