By Mulakkada Sambar is a traditional South Indian dish made with drumsticks (mulakkada), toor dal, tamarind, and aromatic spices. It is one of the most popular sambar varieties served with rice, idli, dosa, vada, and other South Indian breakfast items. The unique flavor of drumsticks combined with tangy tamarind and freshly prepared sambar masala makes this dish delicious, nutritious, and comforting.
Ingredients
For Cooking Dal
- Toor Dal (Pigeon Peas) – 1 cup
- Turmeric Powder – ½ teaspoon
- Water – 3 cups
For Vegetables
- Drumsticks (Mulakkada) – 3 to 4, cut into 2-inch pieces
- Onion – 1 medium, sliced
- Tomato – 2 medium, chopped
- Green Chilies – 2, slit lengthwise
For Tamarind Extract
- Tamarind – lemon-sized ball
- Warm Water – 1 cup
Sambar Powder
- Coriander Seeds – 2 tablespoons
- Dry Red Chilies – 5 to 6
- Chana Dal – 1 tablespoon
- Urad Dal – 1 teaspoon
- Fenugreek Seeds – ¼ teaspoon
- Cumin Seeds – 1 teaspoon
- Curry Leaves – few
- Grated Coconut (optional) – 1 tablespoon
For Tempering
- Oil or Ghee – 2 tablespoons
- Mustard Seeds – 1 teaspoon
- Cumin Seeds – ½ teaspoon
- Dry Red Chilies – 2
- Hing (Asafoetida) – a pinch
- Curry Leaves – 10 to 12 leaves
Seasoning
- Salt – as required
- Jaggery – 1 teaspoon (optional)
- Fresh Coriander Leaves – 2 tablespoons, chopped
Preparation
Step 1: Cook the Dal
Wash the toor dal thoroughly two to three times until the water runs clear. Add the washed dal to a pressure cooker along with turmeric powder and three cups of water. Pressure cook for 4 to 5 whistles or until the dal becomes soft and mushy. Once the pressure releases naturally, mash the cooked dal well using a ladle or masher and keep it aside.
Step 2: Prepare Tamarind Extract
Soak tamarind in one cup of warm water for about 15 to 20 minutes. Squeeze the tamarind well and strain the pulp to obtain a smooth tamarind extract. Keep this aside for later use.
Step 3: Make Fresh Sambar Powder
Heat a pan on medium flame. Dry roast coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, and dry red chilies until aromatic and lightly golden. Add curry leaves and grated coconut if using, and roast for another minute. Allow the mixture to cool completely and grind it into a fine powder. This freshly prepared masala gives the sambar an authentic homemade flavor.
Step 4: Cook the Drumsticks
Take a large cooking pot and add drumstick pieces, sliced onions, chopped tomatoes, and green chilies. Pour in the tamarind extract and add one cup of water. Cook the vegetables on medium flame for about 10 to 12 minutes until the drumsticks become tender and absorb the tangy flavor of tamarind.
Step 5: Prepare the Sambar
Once the drumsticks are cooked, add the mashed toor dal to the pot. Mix well and add the freshly ground sambar powder. Add salt according to taste and stir thoroughly. If the consistency appears too thick, add some water and adjust as required.
Allow the mixture to simmer for 10 to 15 minutes on low flame. Stir occasionally to prevent sticking at the bottom. During this stage, all the flavors blend beautifully, creating a rich and aromatic sambar.
For a slight sweet balance, add one teaspoon of jaggery. This is optional but highly recommended as it enhances the overall taste.
Step 6: Tempering
Heat oil or ghee in a small tempering pan. Add mustard seeds and allow them to splutter. Add cumin seeds, dry red chilies, curry leaves, and a pinch of hing. Fry for a few seconds until fragrant.
Pour this hot tempering over the simmering sambar immediately. Mix gently to distribute the flavors evenly throughout the dish.
Step 7: Final Touch
Switch off the flame and garnish with freshly chopped coriander leaves. Cover the pot and let the sambar rest for 5 minutes before serving. This resting time allows the tempering flavors to infuse completely into the sambar.
Serving Suggestions
Mulakkada Sambar tastes best when served hot with steamed rice and a spoonful of ghee. It also pairs wonderfully with idli, dosa, pongal, vada, and upma. A side of papad, pickle, or vegetable fry complements the meal perfectly.
Tips for Perfect Mulakkada Sambar
- Use fresh drumsticks for the best flavor and texture.
- Cook the dal until completely soft and mash it well.
- Freshly ground sambar powder always tastes better than store-bought versions.
- Do not overcook the drumsticks, as they may become too soft and lose their texture.
- Adding a small amount of jaggery balances the tanginess of tamarind.
- Ghee tempering gives a richer and more authentic South Indian taste.
- Allow the sambar to rest for a few minutes after tempering for enhanced flavor.
Mulakkada Sambar is not only delicious but also highly nutritious. Drumsticks are rich in vitamins, minerals, antioxidants, and dietary fiber, while toor dal provides protein and essential nutrients. This wholesome combination makes it a healthy and satisfying meal for the entire family. Whether prepared for a daily lunch or a special weekend meal, this traditional South Indian delicacy is sure to be enjoyed by everyone at the dining table.
