Drumstick Sambar

I believe that every expat has something that they miss from their Mother land. I have a few things too.. Drumstick is one of them. Oh the fragrance of Drumstick Sambar! When ever I see this vegetable in the Indian store, I buy them and freeze them. This morning, my son thundered downstairs to the smell of the sambar that I was making for dinner. Both my kids love drumstick. They call it "Long  Kaai" Sambar, because the vegetable is long and slender. There was no complains at the dinner table tonight about the dish!

Ingredients:
2 t olive oil
3 drumticks, cut into 3-inch pieces
1 1/2 C tamarind extract(small lemon size tamarind),or paste mixed in water
2-3 spoon Sambar powder
1/8 t turmeric powder
1/2 C cooked toor dal
salt to taste
mustard seeds, fenugreek seeds, asafoetida, and curry leaves for tempering

Method:
1. Heat oil in a sauce pan to medium heat. Add mustard, fenugreek seeds curry leaves and asafoetida to temper.  Add the drumstick and Samabar powder, and turmeric powder;  fry for 2 minutes. Stir in tamarind water, and salt; cook for 10 minutes, or until the smell of tamarind and sambar powder leaves.
2. Stir in cooked dal. Add water if the Sambar is too thick. Make sure that the Sambar is not too watery. Bring it to slow boil. Remove from heat. Season with curry leaves. Serve over hot rice.

Note:
Adjust the amount of Sambar powder according to spice level.