Friday, September 4, 2015

Posted by Mala at 2:00:00 AM No comments
Drumstick is derived from a tropical tree,which  grows in many parts of the world. Drumstick soup (which I will be posting later) helps to relieve chest congestions, sore throats and coughs. Drumstick leaves have  phenomenal  health benefits.
Normally, Mochai, aka Field beans comes only during the months of December, a few days before the Arudra Darshan and is available till Pongal. But sruprisingly, I came across this in a store, could not resist  myself, and grabbed some. The sambar made with Mochai and Drumsticks, has a distinct flavour, and tastes awesome with Rice, Idlis or Dosas.

Ingredients

Fresh Mochai, skin removed - 1 cup, pressure cooked
Drumsticks, cut - 3
Tamarind - Lemon sized or Tamarind paste - 1 tbsp
Sambar powder - 3 tsps
Jaggery - 1/4 tsp
Tur dhal,  - 1 cup, pressure cooked with turmeric powder
Curry leaves
Salt to taste

For seasoning
Gingely oil - 2 tsps
Solid hing - 2
Mustard seeds - 1 tsp
Methi seeds - 1 tsp 

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time: 25mts

Serves 6

Extract tamarind juice (or add tamarind paste in roughly 6 cups water), add the pressure cooked Mochai, cut drumsticks, jaggery, sambar powder, curry leaves



Normally I season separately like this. Some might like to do the seasoning first in the cooking vessel itself, then add tamarind juice etc. I prefer this way, since it is a cleaner and easier process. Sometimes, after seasoning, if you slightly delay pouring the tamarind juice, methi seeds might turn black.

It saves lot of hassles if you do this way.


Cover with a lid to enable drumsticks to get cooked. When they are half cooked, add salt.


Drumsticks cooked, tamarind water reduced in quantity, removing the raw smell of the tamarind. It takes roughly 20 minutes for this. The flames always kept on low.


Pressure cooked tur dhal added, and mixed well. Bring it to a boil and switch off.



Delicious sambar ready!!

Notes
* Normally I do not add onions, since its flavour is very predominant and drowns  the flavour of Mochai.You can add, if you want to.
* A couple of slit green chillies can be added too, while seasoning.
* This is a superb combo for Ragi Muddhais, and Kambu Urundais.(I will be sharing these millet recipes very shortly)
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