Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian and Sri Lankan cuisines. Sambar plays an inevitable role in the diet of South Indians. It has been the favourite South Indian dish ,not only for Indians but also for people hailing from other countries. Not only the taste, the aroma of Sambar itself fascinates people to consume.

This blog is going to divulge about a spicy stew which may resemble sambar in preparation. The only difference is that this recipe is extremely beneficial for our health. It has numerous medicinal qualities which enables people to get rid of cold, cough, indigestion and acidity. This recipe is popularly cooked in southern parts of TamilNadu.

Ingredients

• Brinjal - 2 numbers
• Drumstick - 2 numbers
• Moong dal - 1/4 cup
• Coconut grated - 1/2 cup
• Small onions - 2
• Cumin seeds - 1/2 tablespoon
• Garlic gloves - 2
• Red chillies - 5
• Pepper powder - 1 spoon

To Temper

• Oil - 1 tablespoon
• Mustard seeds - 1 tablespoon
• Curry leaves - few

Instructions

Preparation

Pressure cook Moong dal with little water for three whistles and mash it well. Set aside. Wash drumsticks and brinjals well. Then chop it lengthwise and keep it immersed in water till use.

Grind red chillies with water to a fine paste and keep aside.

Grind coconut, small onions, cumin seeds and garlic cloves with little water to a fine paste and keep it ready.

Method

Add one cup of water to the red chili paste .Add pepper powder and put the chopped drumsticks and brinjals to it. Boil it in a heavy bottomed vessel until it gets cooked well. Add salt while boiling. Once the drumsticks got cooked well add pressure cooked Moong dal along with coconut paste.

Mix everything together and boil the Kuzhambu((stew) in low flame for five minutes. In the meantime, heat oil in  pan and add mustard seeds 

Once mustard seed cracks, add curry leaves. Switch off the flame and remove the  pan from flame. Add the tempered items to the Kuzhambu and mix well. Switch off the flame once done.

Additional tips to enhance the taste :

Drumstick leaves can be added to this Kuzhambu which will enhance the flavour of the kuzhambu.
 

The amount of coconut and moong dal can be altered i.e more moong dal and less coconut or vice versa.

 Urad dal can also be used 

Serve the  kulambu with steamed rice and favourite veggies(poriyal/ kootu) of your choice.

Have a bon appetite !!!