Serving:4 |Type: Veg Gravy
Ingredients:
| Small Kathirikkai(cut big) | -4 |
| Murungaikai(drumstick) | -1 |
| Onion(diced) | -¼ cup |
| Tomato(diced) | -1 |
| Green Chili(slit) | -1 |
| Thoor Dhal | -½ cup |
| Sambar Powder | -2tbsp |
| Tamarind | -marble size |
| Turmeric | -pinch |
| Salt | -to taste |
| Water | 2 to 3cups |
| Coriander Leaves | -1tbsp |
Seasoning:
| Oil | -1tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Cumin | -¼tsp |
| Fenugreek | -¼tsp |
| Asafotida | -¼tsp |
| Red Chili | -1 |
| Curry Leaves | -few |
Method:
- Pressure cook the thoor dhal with water and pinch of asafetida until 3 whistle then keep it simmer for 10 minutes turn off the stove.
- Cut drumstick about 3 inch pieces and keep it aside.
- Soak the tamarind with ½ a cup of water about 15 minutes squeeze out the juice and keep it aside.
- Take a heavy bottom vessel heat with oil add seasonings fry without burning.
- Add onion, green chili, pinch of salt and turmeric sauté well then add tomato sauté until tomato get mash.
- Now add kathirikkai and murungakkai sauté for 2 minutes then add sambar powder mix well then add tamarind juice, salt and water.
- Cook for 10 to 15 minutes until vegetables get soft then add cooked thoor dhal boil it for 5 minutes then garnish with coriander leaves.
- Serve with rice, idly or dosa.
Note:
- If you don’t want onion and tomato you can avoid.
- You can pressure cook the sambar for 1 whistle.
- If you cook in the open pot you can cook separately murungakkai in the microwave for 5 minutes with salt and water then add it with sambar.
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