Murungai Keerai Sambar | Drumstick Leaves Sambar
Murungai Keerai Sambar is a beloved South Indian dish made with tender drumstick leaves simmered in a tangy tamarind-based lentil broth, seasoned with freshly ground spices and a fragrant tempering. This humble yet nourishing sambar holds deep roots in Tamil cuisine, where drumstick leaves — known as murungai keerai — have been celebrated for centuries as one of nature's most powerful superfoods. It is a staple in traditional Tamil kitchens across Tamil Nadu and among Tamil communities living around the world.
Tamil families absolutely adore this sambar because it brings together two great loves — comfort food and good health — in one single pot. Mothers and grandmothers have long prepared murungai keerai sambar on regular weekday afternoons, ladling it generously over hot steaming white rice alongside a crispy kilangu fry like yam fry or potato fry. The combination is soul-satisfying and deeply familiar. Though it is an everyday dish, the love and care that goes into making it gives it a festive warmth that makes every meal feel special.
What makes this recipe truly special is its simplicity and the incredible depth of flavor that comes from very few ingredients. The secret lies in using fresh murungai keerai leaves cleaned well, a good quality tamarind, and a perfectly balanced sambar powder. Cooking the toor dal until soft and mashing it well gives the sambar its thick, comforting body. Using a generous tempering of mustard seeds, dried red chillies, and curry leaves in sesame oil or ghee at the end elevates the entire dish beautifully.
🛒 Ingredients
👨🍳 Instructions
Wash the toor dal thoroughly under running water. Pressure cook it with 1½ cups of water and a pinch of turmeric for 4 to 5 whistles on medium flame until the dal is completely soft and mushy. Once the pressure releases, open the cooker and mash the dal well using the back of a spoon or a whisk. Set aside.
Soak the tamarind in ½ cup of warm water for 10 minutes. Using your fingers, squeeze out all the pulp and extract a thick tamarind water. Strain to remove the seeds and fiber. Set the tamarind extract aside.
Pick the murungai keerai leaves carefully from the stems, discarding any thick or tough stems. Rinse the leaves well under running water two to three times to remove any dust or grit. Drain and keep aside.
Heat oil or ghee in a deep pan or kadai over medium flame. Once hot, add mustard seeds and let them splutter. Add cumin seeds, dried red chillies, curry leaves, and a generous pinch of asafoetida. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and slit green chillies to the pan. Sauté on medium flame for 3 to 4 minutes until the onions turn soft and lightly golden. Then add the chopped tomatoes and cook for another 3 to 4 minutes until the tomatoes become mushy and the raw smell disappears.
Add the turmeric powder and sambar powder to the pan. Mix well and cook the spices with the onion-tomato mixture for about 1 to 2 minutes on low flame so the raw smell of the spice powders is cooked out and the oil starts to separate.
Pour in the tamarind extract along with 2 cups of water. Add salt to taste and mix everything well. Bring the mixture to a rolling boil on medium-high flame. Let it boil for 5 to 6 minutes so the tamarind cooks through and the raw sour smell mellows out.
Add the cleaned murungai keerai leaves to the boiling tamarind mixture. Stir gently and cook on medium flame for 3 to 4 minutes. Do not overcook the leaves — they should just wilt and turn a deep green color while retaining their nutritional value.
Now add the mashed toor dal to the pan. Mix well and adjust the consistency by adding more water if needed. The sambar should be of medium-thick consistency — not too watery and not too thick. Let the sambar simmer on low flame for 4 to 5 minutes so all the flavors meld together beautifully.
Taste and adjust salt and sambar powder if needed. Turn off the flame. If desired, finish with a small drizzle of ghee on top for extra aroma and richness. Serve the hot murungai keerai sambar over steamed white rice alongside a crispy yam fry or potato fry for a complete and satisfying Tamil meal.
💡 Tips and Tricks
- 💡Always add murungai keerai leaves only after the tamarind water has boiled well. Adding the leaves too early or cooking them for too long will make them turn yellow and lose their nutrition and vibrant color.
- 💡For the best flavor, use freshly homemade sambar powder or a good quality store-bought variety. Adding a small piece of jaggery along with the tamarind gives the sambar a beautiful balanced taste that cuts through the tartness.
- 💡Mash the cooked toor dal very well before adding it to the sambar. A well-mashed dal gives the sambar a smooth, thick, and velvety body which clings to rice perfectly. You can also use a hand blender to blend it smooth for an extra creamy texture.
Nutrition Info
AI Estimated Values per serving
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