Drumstick Sambar

Updated: June 13, 2024, By Swasthi

Drumstick Sambar is a South Indian traditional stew made with lentils, spices and vegetable drumsticks. This spicy, thick, tangy and delicious stew is eaten with rice and ghee alongside papads or a vegetable stir fry. While the traditional Sambar has mixed vegetables this one uses only the vegetable drumsticks and small onions/shallots. In this post I share my Mom’s recipe to make Drumstick Sambar.

Drumstick Sambar

Recipe Comments

About Drumstick Sambar

Vegetable drumsticks are the pods of moringa tree and are used as a vegetable in Indian cooking. We use them to make curries, soup (rasam), pickles and add it to stews like this one. They are known as munagakaya in Telugu, murungakkai in Tamil, sahjan ki phali in Hindi and nugekkai in Kannada.

Moringa trees are native to Indian sub-continent. They are often grown in the backyards and farms, especially in South India where the pods and the leaves are a staple. We use the young leaves known as moringa leaves, in stir fry and lentil dishes. The pods are known as drumsticks, and are used in curries and sambar. Growing up we always had fresh drumsticks from our grandparents’ backyard, so this Drumstick Sambar was a staple.

Drumsticks have a vegetal and fresh grassy flavor so they require long cooking. While the tender/ young pods need about 10 minutes to cook, the more mature ones take about 20 to 25 mins. So the young drumsticks are more preferred and they also taste better than the mature pods.

Next time when you find these in a store, choose the pods that look fresh and are light green in color. Avoid buying pods that look dry, dehydrated and woody since these are the signs of very mature pods that don’t taste good and take too long to cook.

If you are wondering about the difference between this drumstick sambar and the traditional sambar, it is the amount of drumsticks and the use of ginger garlic that makes a huge difference to this version. To begin with drumsticks are simmered with onions and tomatoes until tender, later soft cooked dal is added to it. It is further simmered with Sambar Powder, tamarind and coconut. It is lastly finished off with a tempering.

Here are some expert tips that will help you make the best.

Expert Tips

  1. The tempering is made with a generous amount of ghee which elevates the flavor and taste of this drumstick sambar. However if you are a vegan you can just temper the dish with any regular cooking oil.
  2. Ginger and garlic paste are not regular ingredients in a vegetable sambar but this recipe uses it as the key ingredient to enhance the flavor. If you do not eat garlic, you can omit both ginger & garlic as I have not tested this recipe just with ginger.
  3. Fresh coconut adds a different taste, flavor & texture. If you do not have fresh coconut you can omit it but do not use desiccated coconut or copra as it alters the flavor & taste.
  4. I have used toor dal (split pigeon peas) and just 2 tbsps of moong dal (yellow mung lentils). You can use only toor dal or red lentils (masoor dal). Moong dal imparts thick texture to the sambar.
  5. For the best taste use tender/young drumsticks that have been harvested recently.

More South Indian recipes
Veg kurma
Tomato rice
Idli sambar

Photo Guide

Step by step Photo Instructions

Cook dal

1. Wash dal a few times with lot of water. Fresh pour water to cook dal.

washing dal to make drumstick sambar

2. Cover and pressure cook the dal on a medium flame for 2 whistles or until completely soft cook & mushy. If you don’t have a cooker, please check this red lentil curry post to know how to cook lentils in a pot.

pressure cooking dal to make drumstick sambar

3. When the pressure drops, mash the dal completely. It must be smooth. While the dal cooks, wash the drumsticks. Lightly scrape off the skin and cut them to 2 inch long pieces. Discard both the ends. If you are using home-grown drumsticks then don’t need to scrape the skin.

mash the dal well

Make drumstick sambar

4. Add the chopped drumsticks to a pot along with shallots or onions and green chili. If you do not have shallots you can also use medium sized onions. Halve them and add. I do not saute the veggies but if you wish you can saute them for 2 mins in 1 tsp oil. But there will be no difference in the taste. (Avoid using large red onions.)

adding veggies to make drumstick sambar

5. Add in chopped tomato.

tomatoes to the pot

6. Pour 2 to 3 cups of water. The amount of water to use depends on the consistency you prefer. I normally do not make very thick sambar.

pouring water to make drumstick sambar

7. Cover and cook until the drumsticks are half cooked.

cooking veggies until soft

8. Immerse and soak tamarind in little hot water until soft. When the temperature comes down, mash the tamarind and set aside.

soaking tamarind to make drumstick sambar

9. Check if the drumsticks are half cooked and add ginger garlic paste (or grated). If you do not like it you can omit but it adds a lot of flavor.

ginger garlic paste to make drumstick sambar

10. Then add salt.

salt to drumstick sambar

11. Next add sambar powder and chili powder (optional). Store bought sambar powder can be really hot, so use with caution.

adding sambar powder

12. Now add in turmeric and mix well.

adding turmeric to make drumstick sambar

13. Cook until the drumsticks are completely soft, yet hold their shape. Pour the tamarind water. I prefer to filter it.

pouring tamarind

14. Next add fresh grated coconut and pour the dal.

adding dal to make drumstick sambar

15. Mix well and taste test. Adjust salt and tamarind as required. Bring to a gentle boil and turn off. Add the coriander leaves.

coriander leaves to make drumstick sambar

Temper

16. Pour ghee and heat it in a small pan on a medium high heat. Add mustard, cumin and methi seeds. When they begin to splutter, add in garlic, red chili and curry leaves (pat dry).

tempering drumstick sambar

17. When the leaves turn crisp, turn off and add hing. If you think your sambar lacks flavor or want to spice up, add some sambar powder or red chili powder here.

adding hing

18. Quickly pour this to the sambar. I prefer to pour 2 to 3 ladles of sambar to the tempering pan as the aroma is totally different when done this way.

pouring drumstick sambar to tadka pan

19. I pour back the tempered sambar to the pot.

tempered drumstick sambar

Serve drumstick sambar with rice, idli or dosa.

Drumstick Sambar Recipe

Related Recipes

Recipe Card

Drumstick Sambar Recipe

Drumstick Sambar

5 from 44 votes
Simple drumstick sambar made with dal, vegetable drumsticks or murungakkai, sambhar powder & spices. This Andhra style stew is so delicious, flavorful & easy to make when you have some surplus drumsticks in hand. For best results use a good aromatic sambar powder. Serve this with plain steamed rice or any south Indian breakfasts like idli, pongal & vada.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings7 cups
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ½ cup Toor dal or split skinned pigeon peas
  • 2 tablespoons moong dal or skinned split mung lentils (optional)
  • cups water to cook dal (use as needed)
  • 3 vegetable drumsticks (cut to finger length)
  • 10 shallots or 3 medium onions
  • 1 tomato large chopped
  • 1 to 2 green chilies
  • ½ tablespoons ginger garlic paste (or 1 teaspoon each grated ginger and garlic)
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • 1½to 2 tablespoons sambar powder
  • tamarind Small lemon sized ball
  • 2 to 3 tablespoons coconut Fresh grated
  • ¾ teaspoon salt or use as needed
  • 1 Handful Coriander leaves finely chopped
  • 2 to 3 cups water (adjust as needed)

To Temper

  • 1 red chili (broken)
  • 1 sprig curry leaves
  • ½ teaspoon mustard
  • ½ teaspoon cumin or jeera
  • ¼ teaspoon methi seeds or fenugreek seeds
  • 1 clove garlic crushed slightly
  • 2 tablespoons ghee
  • 2 Pinches asafoetida or hing


Instructions

Preparation

  • Add dal to a pressure cooker or bowl. Wash it well a few times and pressure cook with 1½ to 2 cups water. If cooking directly cook for 2 whistles. If following the pot-in-pot method cook for 3 whistles on a medium flame. 
  • When the pressure releases naturally, remove the cooked dal and mash it well. It has to be smooth without any grainy texture.
  • Pour 2 to 3 cups of water in a pot and add all the chopped drumsticks, onion & tomatoes. Cook them until the drumsticks are half done. You can add more or less water to adjust the consistency.
  • While the veggies cook, take half a cup of hot water to a bowl. Soak tamarind in it. When it cools down squeeze well , and set aside.

Make drumstick sambar

  • When the drumsticks are half cooked, add salt, turmeric, red chili powder, sambar powder and ginger garlic paste. Continue to cook till the drumsticks are fully done & tender.
  • Next add coconut and tamarind water. Mash the dal to smooth and pour to the sambar. Mix well and taste test to adjust salt and tamarind. Bring to a gentle boil and turn off. Add coriander leaves.

Temper

  • Add ghee to a small pan and heat it. Add mustard, cumin and methi. When they splutter, add red chilli curry leaves and garlic. Add hing.
  • Pour this tempering over the drumstick sambar. Turn off the stove. If you plan to refrigerate, do it immediately once it cools down. Serve drumstick sambar with rice, papad or idli dosa.


Notes

Ginger garlic paste is not used in traditional sambar, but it does add a great flavor. If you don’t like omit it.

NUTRITION INFO (estimation only)

Nutrition Facts
Drumstick Sambar
Amount Per Serving
Calories 155 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 311mg14%
Potassium 402mg11%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 4g4%
Protein 6g12%
Vitamin A 320IU6%
Vitamin C 24.6mg30%
Calcium 33mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Hi Swasthi,
Do you peel the Drumsticks? I have only cooked them once. I was told not to peel them and that you had to scrape the flesh from the skin in order to eat them. Discard the skin after cooking.
Perhaps we get old Drumsticks here so that’s how the local Indian diaspora have grown to know them.
Paul

Please, what are you doing to have the drumsticks soft – I have tried to cook them for more than 1 hour and also to put them in the steamer for 1/2 h before boiling – unfortunately they a still hard thank you, George

Thank you very much for your reply. I will try to boil it longer ( I have only the frozen ones ). George

5 stars
Very good recipé and instructions.

Prayers??

5 stars
I really thank God for you sister..you are very much inspiration for me a best blessed Chef ever…Wat ever I tried from you is success & awesome ..May God bless you abundantly sister..My blessings & players always with you & your family??God bless you all❤

5 stars
came out well. thanks

You saved my day .. Thanks a lot for the recipe .. Made sambar myself and it came our very well.. For all those men out there if you want to make yummy sambar and surprise your wife then try this recipe

5 stars
Sambhar was authentic South Indian Sambhar. No more to be said. It’s so rare to find this in any restaurant. Thank you for sharing.

All time fav sambar…yummy

It is a good recipe and I will make sambar and idli with the help of your recipe, Thanks

My kid simply loved this sambar.. thanks for the recipe.

Adding a few pieces of potato and carrot cubes will enhance the taste and nutritional values to the sambar.

Turned out very delicious.

Excellent

5 stars
It’s very simple and easy am going to try this receipe

5 stars
Thanks swasthi..all the guests & my daughter liked it ,very much. & I liked it because it was not time consuming.

5 stars
i like this site very much drumestic samber is easy to prepare

5 stars
Easy recipe best of the you showing the pictures

5 stars
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becoz having a easy process to understand and also they will shown the images its a very gud

5 stars
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