10 December 2012,00:45 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add the onions and tomatoes and sauté for a few minutes.
  • Sprinkle in ¼ teaspoon of turmeric powder with drumsticks and sauté at least for 2 minutes.
  • Mix in Sāmbhar powder, tamarind paste. Cook covered for 3-5 minutes, stirring occasionally. Adjust seasoning with salt.
  • Add the cooked dhal with 2 cups of warm water. Stir and cook covered for about 5 minutes or until drumsticks are tender.
  • Garnish with the coriander leaves and serve hot.


  • 90 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
  • 60 grams chopped tomatoes
  • 3-4 drumsticks, peeled and cut into batons
  • 1 tablespoon sāmbhar powder
  • ½ teaspoon turmeric powder
  • 60 grams onions finely chopped
  • 2 tablespoon tamarind juice
  • Salt, to taste
  • 30 grams chopped fresh coriander leaves


  • 50 ml Cooking oil
  • ½ teaspoon asafetida powder
  • 1 dried red chili
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds  
  • Few curry leaves
  • 1 teaspoon urad dhal

1 comment for “Murungakkai Sambhar”

  • asd
    Posted 26 June 2020 at 17:29:33

    From the days of scrabbling round for any job that came my way (I still have my cardboard sign, “Will design for food or exposure”) to working with global brands and even designing for an event at Buckingham Palace with the Queen personally receiving my design work (“One loves the kerning on the cover design Alex!”) – I’ve come a long way with Brand Strategy.

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