Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar
A diabetic friendly South Indian Recipes recipe with arhar dal (split toor dal), tamarind water, drumstick leaves (moringa/murungai keerai). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready
drumstick leaves (moringa/murungai keerai)(200 grams)tablespoons sambar powder(2) - 2
Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder
tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)salt - to taste - 3
Add 1 cup of water and pressure cook for 2 whistles
tamarind water(1 cup) - 4
Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked
- 5
Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles
arhar dal (split toor dal)(1 cup)tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 6
After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat
- 7
Allow the pressure to release naturally
- 8
Once released, open the pressure cooker and mash the dal well using a potato masher
- 9
Add the cooked dal into the Murungai Keerai Sambar masala and stir well
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 10
Check the salt and adjust accordingly
salt - to taste - 11
Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke
ghee(1 tablespoon)mustard seeds(1 teaspoon) - 12
Add the asafoetida and curry leaves and turn off the heat
drumstick leaves (moringa/murungai keerai)(200 grams)ssp asafoetida (hing)(1/2 teaspoon) - 13
Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat
tablespoons sambar powder(2) - 14
Transfer the Murungai Keerai Sambar to a serving bowl and serve hot
tablespoons sambar powder(2) - 15
Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner
tablespoons sambar powder(2) - 16
You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)
Rate this recipe
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Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar
A diabetic friendly South Indian Recipes recipe with arhar dal (split toor dal), tamarind water, drumstick leaves (moringa/murungai keerai). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Murungai Keerai Sambar Recipe - Drumstick Leaves Sambar, first prep all the ingredients and keep them ready
drumstick leaves (moringa/murungai keerai)(200 grams)tablespoons sambar powder(2) - 2
Into a pressure cooker, add the tamarind water, onion, mooli, Murungai Keerai, salt and sambar powder
tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)salt - to taste - 3
Add 1 cup of water and pressure cook for 2 whistles
tamarind water(1 cup) - 4
Turn off the heat and release the pressure immediately, to prevent the Murungai Keerai from getting over cooked
- 5
Into a pressure cooker, add the toor dal along with 2-1/2 cups of water, turmeric powder and pressure cook for 2 whistles
arhar dal (split toor dal)(1 cup)tamarind water(1 cup)mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 6
After 2 whistles, turn the heat to low and simmer for 4 to 5 minutes and turn off the heat
- 7
Allow the pressure to release naturally
- 8
Once released, open the pressure cooker and mash the dal well using a potato masher
- 9
Add the cooked dal into the Murungai Keerai Sambar masala and stir well
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2) - 10
Check the salt and adjust accordingly
salt - to taste - 11
Heat ghee in a tadka pan over medium heat; add the mustard seeds and allow it to cracke
ghee(1 tablespoon)mustard seeds(1 teaspoon) - 12
Add the asafoetida and curry leaves and turn off the heat
drumstick leaves (moringa/murungai keerai)(200 grams)ssp asafoetida (hing)(1/2 teaspoon) - 13
Pour this seasoning over the Murungai Keerai Sambar and give it a brisk boil for a couple of minutes and turn off the heat
tablespoons sambar powder(2) - 14
Transfer the Murungai Keerai Sambar to a serving bowl and serve hot
tablespoons sambar powder(2) - 15
Serve the Murungai Keerai Sambar Recipe, along with steamed rice, cabbage poriyal and a Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a classic south indian lunch or dinner
tablespoons sambar powder(2) - 16
You can also pack the Murungai Keerai Sambar into a lunch box by mixing it along with rice
mooli/ mullangi (radish) - cut into dices(1)tablespoons sambar powder(2)
Rate this recipe
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