Sambhar with drumsticks and brinjal

So all those cheesy-easy-breezy pastas take the kitchen by storm and I try everything possible with the help of online cook books, share pics and get enough of attention for so called fancy culinary skills. And as days pass all I want was nothing more than steamed rice and dal.

Welcome aboard! I was not all excited to cook proper meals, (you can read it as a simple sambhar and rice 😬) . It was out of bad craving for home cooked. So I decide to try it with mom by my side, okay by my virtual side.

Chopping veggies, cooking dal before hand, so far so good. One part which I repel in making sambhar is extracting tamarind extract. No!

But I see no shortcuts here so I get going in soaking it in hot water as long as possible to make the process less daunting.

Here it goes. This version is coconut free yet another saving grace to cut down on shredding coconut 😂


  • 1 drumstick, 3 small size brinjals
  • 1 small tomato
  • 1 small onion
  • 3 small Red chillies
  • 3 tbs sambhar powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Mustard seeds, asefotida and curry leaves for tadka.


1. In a skillet add few drops of oil and sauté onion. Once it turns translucent add Red chillies and tomatoes. After frying it well add vegetables.

2. After sautéing it for a min add water and turmeric powder. Let it cook till the vegetables all boiled.

3. Add tamarind water and sambhar powder. Cook till the raw smell of the sambhar powder goes away. Add salt to taste.

4. Add already cooked dal and cook well for another 5-7 mins.

5. In seperate pan, add sesame oil and mustard seeds, aesfotida and curry leaves. Once it splitters add the tadka to sambhar.

Things which could go wrong:

1. Dont add salt and tamarind water until the vegetables are cooked well.

2. Dont let the tamarind water cook for too long. If let to cook too much it imparts bitter taste.

Happy cooking!

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