Kathirikai-Murungaikai-Mangai Sambar – Tamil Nadu Special

Kathirikai-Murungaikai-Mangai Sambar – Tamil Nadu Special

Kathirikkai Murungakkai Mangai Sambar:Brinjal-Drumsticks-Mango Sambar.  The Botanical name of this tree is ‘Moringa oleifera’! Both Leaves and pods are edible here. I will post its leaves recipe later. Well…talking about its pod, we call it ‘murungai’ in Tamil. Which literally means ‘twisted’. Yeah…the pod is so slender and looks like twisted one. The common name of ‘Murungaikai’ is ‘Horse Raddish Tree’ ‘Drum Sticks Tree’. But Americans may confuse it with real drum’s sticks or Drum Chicken/chicken leg piece….here. I had hard time to explain about this veggie to my Friend Teena, once. Then finally I showed her some pictures!

Well…here I have made a mixed veggie sambar which quite famous in Tamil Nadu. While making combo sambar….we have a special pick. Here eggplants(brinjal), drum sticks and raw mangoes. Just 1 small wedge of mango makes the sambar incredible!


Brinjal/Eggplant 4 – sliced & cubed
Drumsticks 2 chopped
Mango 1 small wedge
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.


Leave the cut drumsticks and brinjal in cold water…until cooking. Prevents discoloration.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in veggies and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.


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