Murungai Keerai Sambar

Murungai Keerai Sambar Recipe

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About Murungai Keerai Sambar Recipe:

A diabetic friendly sambar made with drumstick leaves, toor dal onion, sambhar masala, ghee, mustard seeds, asafeotida and curry leaves is rich in nutrients and comes with many health benefits. Serve this delecious sambhar with dosa, idli, vada, rice or uppam to enjoy its yummy taste and the aroma of its flavourful spices.

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  • 35 mins
  • 10 Ingredients
Adjust Servings :

Ingredients for Murungai Keerai Sambar Recipe

  • 1 cup Toor Dal
  • 1 cup Tamarind water
  • 200 gram Drumstick Leaves
  • 1 cup Pearl onions ,halved
  • 2 tablespoon Sambar powder
  • As required Salt
  • 1 tablespoon Ghee
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Asafoetida
  • 2 sprig torn Curry leaf
  • 14g Fat(4.25%)
  • 66g Protein(20.07%)
  • 189g Carbs(57.54%)
  • 56g Fiber(17.11%)
  • Other(1.04%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Murungai Keerai Sambar Recipe


Soak 1 cup toor dal and pressure cook till soft. Soak 20 gms of tamarind in 1 cup warm water to extract tamarind water.


In a pressure cooker add 1 cup tamarind water, 200 gms washed drumstick leaves, 1 cup chopped sambar onions, 2 tbsp sambar powder and salt to taste and give it a stir.


Cover the cooker and pressure cook for 1 whistle and turn off the heat. Release the pressure immediately by holding the pressure cooker under running water.


Open the pressure cooker, the drumstick leaves will be cooked. Add 1 cup of cooked toor dal and mix well. Adjust the consistency of the sambar by adding a little water as desired and turn the heat to simmer. Check for salt and adjust accordingly.


For the tadka, preheat the pan and add 1 tbsp ghee, and 1 tsp mustard seeds. Allow to crackle. Add ½ tsp asafoetida (hing), 2 sprigs of curry leaf torn and turn off the heat.


Pour the tadka over the simmering sambar and give it a mix. Turn off the heat.