Murungakkai / Drumstick Sambar

Ingredients:

Toor dhal - 1 cup

Drumsticks / murungaikkai - 3 to 5 nos
Tomato - 1
Small onion - 6 to 9 nos ( cut into medium size pieces )
Tamarind - small 1/2 lemon sizeRed chillies - 3 nos
Curry leaves - few
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt to taste.
Method:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
• Soak tamarind in water and squeeze out the juice.
• Cut tomato into medium size pieces.
• Cut drumstick into medium size pieces.
• Add drumstick pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
• Add tamarind juice and allow to boil. Now add the cooked thuvar dhal.
• In a kadai put the oil and when it is hot add the mustard.
• When it pops up, add onions,Red chillies and curry leaves and fry for a while.
• Add the sambar to this. Mix well.
• Allow to boil 2 minutes. Remove from stove.
  Serve with Rice

Brinjal/ Egg plant Sambar

Ingredients:
Toor dhal - 1 cup
Brinjal / egg plant - 3 to 5 nos

Tomato - 1

Small onion - 6 to 9 nos ( cut into medium size pieces )

Tamarind - small 1/2 lemon size
Red chillies - 3 nos
Curry leaves - few

Sambar powder - 1 1/2 tbsp

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Oil - 2 tsp

Salt to taste.

Method:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
• Soak tamarind in water and squeeze out the juice.
• Cut tomato into medium size pieces.
• Cut Brinjal into medium size pieces and put into water.
• Add Brinjal pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
• Add tamarind juice and allow to boil.
• Now add the cooked thuvar dhal.
• In a kadai put the oil and when it is hot add the mustard.
• When it pops up, add onions,Red chillies and curry leaves and fry for a while.
• Add the sambar to this. Mix well.
• Allow to boil 2 minutes. Remove from stove.

Serve with Rice.

Sambar For Mini Idli

Ingredients:
Toor dal – 3/4 cup
Small onion - 10 nos or medium size onion - 1 ( chopped )

Tamarind juice – 3 tbsp

Tomatoes - 2 small ( chopped )

Green chillies – 2

Mustard seeds – 1 tsp

Curry leaves – few

Coriander leaves – 2 tbsp ( chopped )

Red chilli – 1

Asafoetida – 1 pinch
Oil – 2 tablespoon
Salt to taste.

For Grinding:

Red chillies – 5 nos

Coriander seeds – 3 tsp

Urad dal – 2 tsp

Channa dal – 2 tsp

Cumin seeds – 2 tsp

Fenugreek seeds - 1 tsp

Fennel seeds - 1 tsp

Grated Coconut – 2 tbsp
Onion - 1
Tomato - 1
Fry onion and tomato in 1 teaspoon of oil and keep it aside.
Heat 1 teaspoon of oil and fry all the above masala ingredients except coconut until golden.
Finally add coconut. Fry 1 minute.Let it cool and grind all the items into a smooth paste.

Method:

• Cook toor dal with turmeric powder and
  Asafoetida powder in pressure cooker and mash well.
• Heat oil in a pan and temper it with mustered seeds, red chilli and few curry leaves and fry the chopped onion, Green chilli and fry well for 5 minutes.
• Then add chopped tomatoes & fry it till the tomatoes are soft.
• Now add the cooked dal, ground paste, tamarind juice and salt in the pan and add enough water and bring it to boil.
• When the sambar is thick enough, remove from fire and garnish with coriander leaves.