How to make drumstick sambar: 5 easy steps for healthy South Indian recipe
1/5
Cook The Toor Dal Until Soft
Wash half a cup of toor dal and pressure cook it with two cups of water and a pinch of turmeric until completely soft and mushy. This forms the base of the sambar. A 2024 study published in PubMed confirms that lentils and dal are rich in protein, fiber, and essential amino acids that support gut health and blood sugar regulation.
2/5
Boil The Drumstick With Tomatoes And Tamarind
In a separate pot, boil two drumstick pieces cut into 3-inch lengths with two chopped tomatoes and a small ball of tamarind soaked in warm water. Cook until the drumstick is tender. Research published in the journal Nutrients confirms that tamarind contains flavonoids and tannins with strong antioxidant and anti-inflammatory properties.
3/5
Add The Dal And Sambar Powder
Mix the cooked dal into the boiled drumstick and tamarind base. Add two teaspoons of sambar powder, salt to taste, and a little jaggery to balance the tanginess. Let it simmer for 10 minutes. A comprehensive review in Food Science and Nutrition on Wiley confirms that drumstick contains powerful antidiabetic, anti-inflammatory, and antibacterial compounds that make it one of the most nutritious vegetables available.
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4/5
Temper With Mustard Seeds And Curry Leaves
Heat a tablespoon of oil in a small pan. Add mustard seeds, dried red chillies, curry leaves, and a pinch of asafoetida. Once the mustard seeds splutter, pour this tempering directly into the sambar. This step is what gives sambar its signature aroma and depth of flavour.
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Finish And Serve Hot
Give the sambar a final stir, check salt and tanginess, and let it sit for two minutes before serving. It pairs best with steamed rice, idli, or dosa. A review indexed on NIH PubMed Central highlights that moringa or drumstick is increasingly used as a health-promoting food additive with proven protection against a range of common diseases.