Brinjal And Drumstick Sambar Recipe

Cooking Directions

• STEP 1.To make brinjal and drumstick sambar, start by cooking toor dal (pigeon peas) until soft and mushy.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add chopped brinjal and drumstick to the pan and cook until they are partially cooked.
• STEP 4.Next, add tamarind pulp, sambar powder, turmeric powder, and salt. Mix well and cook for a few minutes.
• STEP 5.Add the cooked toor dal to the pan and mix everything together. Simmer the sambar for a few more minutes until the flavors meld together.
• STEP 6.In a small pan, heat ghee and fry dried red chilies, fenugreek seeds, and asafoetida. Add this tempering to the sambar and mix well.
• STEP 7.Garnish the sambar with fresh coriander leaves and serve hot with steamed rice or idli/dosa.

Cooking Tips

• You can add vegetables like carrots, potatoes, or tomatoes to the sambar for added flavor and nutrition.
• Adjust the quantity of sambar powder according to your spice preference.
• To enhance the taste, you can also add a tablespoon of grated coconut while grinding the sambar masala.
• If you prefer a thinner consistency, you can add more water to the sambar.
• Leftover sambar can be stored in the refrigerator for up to 2 days. Reheat before serving.

Storage and Serving

• Leftover sambar can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the brinjal and drumstick sambar hot with steamed rice or idli/dosa.
• Garnish with fresh coriander leaves for added freshness and flavor.