Heat oil, add mustard seeds, when mustard splutters, add fenugreek seeds, hing and curry leaves.
Then add drumstick pieces and saute for 2 seconds.
Add sambar powder, salt needed, turmeric powder and saute for 2-3 seconds. Add water (around 3/4 cup) and cook the drumstick.
Our dal is ready. See how well it is cooked. It must be like that.
Once the drumsticks are half cooked, add 1 cup of tamarind water. Cook until the raw smell of the tamarind goes. By that time the drumsticks will also become tender.
Add cooked and mashed dal, 1/2 cup of water and simmer for 5-6 minutes. The consistency of the sambar should neither be thick nor runny, so add water accordingly.
Garnish with coriander leaves and serve with hot steamed rice and any vegetable curry. I made keerai poriyal and sorakkai curry with drumstick sambar.
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