Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar
A diabetic friendly South Indian Recipes recipe with arhar dal (split toor dal), tamarind water, drumstick leaves (moringa/murungai keerai). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready
drumstick leaves (moringa/murungai keerai)(200 grams)tablespoons sambar powder(2) - 2
Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder
tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)salt - to taste - 3
Add 1 cup of water and pressure cook for 2 whistles
tamarind water(1 cup) - 4
Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked
- 5
Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles
arhar dal (split toor dal)(1 cup)tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 6
After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat
- 7
Allow the pressure to release naturally
- 8
Once released, open the pressure cooker and mash the dal well using a potato masher
- 9
Add the cooked dal into the Murungai Keerai Sambar masala and stir well
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 10
Check the salt and adjust accordingly
salt - to taste - 11
Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke
ghee(1 tablespoon)mustard seeds(1 teaspoon) - 12
Add the asafoetida and curry leaves and turn off the heat
drumstick leaves (moringa/murungai keerai)(200 grams)ssp asafoetida (hing)(1/2 teaspoon) - 13
Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat
tablespoons sambar powder(2) - 14
Transfer the Murungai Keerai Sambar to a serving bowl and serve hot
tablespoons sambar powder(2) - 15
Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner
tablespoons sambar powder(2) - 16
You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar
A diabetic friendly South Indian Recipes recipe with arhar dal (split toor dal), tamarind water, drumstick leaves (moringa/murungai keerai). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready
drumstick leaves (moringa/murungai keerai)(200 grams)tablespoons sambar powder(2) - 2
Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder
tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)salt - to taste - 3
Add 1 cup of water and pressure cook for 2 whistles
tamarind water(1 cup) - 4
Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked
- 5
Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles
arhar dal (split toor dal)(1 cup)tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 6
After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat
- 7
Allow the pressure to release naturally
- 8
Once released, open the pressure cooker and mash the dal well using a potato masher
- 9
Add the cooked dal into the Murungai Keerai Sambar masala and stir well
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 10
Check the salt and adjust accordingly
salt - to taste - 11
Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke
ghee(1 tablespoon)mustard seeds(1 teaspoon) - 12
Add the asafoetida and curry leaves and turn off the heat
drumstick leaves (moringa/murungai keerai)(200 grams)ssp asafoetida (hing)(1/2 teaspoon) - 13
Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat
tablespoons sambar powder(2) - 14
Transfer the Murungai Keerai Sambar to a serving bowl and serve hot
tablespoons sambar powder(2) - 15
Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner
tablespoons sambar powder(2) - 16
You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)
Rate this recipe
You might also like · South Indian Recipes
Huruli Kaalu Chutney Pudi Recipe (Horse Gram Chutney Podi)
⏱️ 20 min
Peerkangai Thogayal Recipe - Peerkangai Thogayal Recipe
⏱️ 20 min
Sabakki Upittu Recipe (South Indian Style Sabudana Khichdi)
⏱️ 40 min
Stuffed Bhindi Recipe With Peanuts
⏱️ 50 min
Sorekai Majjige Huli Recipe
⏱️ 50 min
Steamed Lentil Crumbled With Fenugreek Leaves (Recipe In Hindi)
⏱️ 50 min