Nuggekayi Sambar
Nuggekayi (Drumstick) Sambar is perhaps the most aromatic of all Karnataka sambars due to the unique fragrance the drumstick pods release when simmered.
About this dish
Nuggekayi (Drumstick) Sambar is perhaps the most aromatic of all Karnataka sambars due to the unique fragrance the drumstick pods release when simmered. It is a staple in the Havyaka and Gowda households, characterized by a slightly sweet undertone from jaggery and a thick texture from well-cooked lentils. The drumsticks act as sponges, soaking up the spicy-tangy broth.
Ingredients
The Vegetables and Dal
- 3 Drumsticks, cut into 3-inch pieces
- 1/2 cup Toor dal
- 1/2 tsp Turmeric powder
- 1 small Onion, diced
- 1 Tomato, chopped
The Sambar Masala
- 2 tbsp Homemade Sambar Powder
- 1 tbsp Tamarind paste
- 1 tbsp Jaggery
- Salt to taste
- 2 tbsp Fresh coconut, ground to a paste (optional)
Tempering
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 2 Dried red chillies
- 1 sprig Curry leaves
Method
- 1
Cook the Dal
Pressure cook the toor dal with turmeric and 1.5 cups of water until completely soft (about 4-5 whistles). Mash it thoroughly to a creamy consistency.
- 2
Prep the drumsticks
Lightly peel the outer fibrous skin of the drumstick pieces. Do not remove it entirely, or the pods will fall apart during boiling.
- 3
Boil the vegetables
In a pot, boil the drumsticks, onions, and tomatoes with a pinch of salt and enough water to cover them. Cook for 8-10 minutes until the drumsticks are tender but still hold their shape.
- 4
Add tamarind and spice
Add the tamarind paste, sambar powder, and jaggery to the boiling vegetables. Let it boil for 5 minutes to remove the raw tamarind punch.
- 5
Integrate the dal
Pour the mashed dal into the vegetable pot. Stir well to combine. If using coconut paste for extra richness, add it now.
- 6
Adjust consistency
Add water if the sambar is too thick. It should be thick enough to coat the back of a spoon but thin enough to pour over rice.
- 7
The final boil
Let the sambar come to a gentle boil for 3-4 minutes. You will see a layer of flavored oils and froth forming on top, indicating the flavors have melded.
- 8
Prepare the tempering
Heat coconut oil in a small pan. Crackle mustard and cumin seeds, then add the red chillies and curry leaves until they turn bright and aromatic.
- 9
Final Tempering
Pour the hot tempering over the sambar and cover immediately. The coconut oil aroma is essential for an authentic Karnataka flavor profile.
Notes & variations
- Don't overcook the drumsticks in a pressure cooker; they become mushy and the seeds fall out.
- If you don't have sambar powder, roast and grind coriander, cumin, chana dal, and red chillies.
- The jaggery is non-negotiable for the authentic South Karnataka 'Huli' taste.
- Sambar tastes best after sitting for an hour, as the drumsticks absorb the flavors.
Serve with
Serve with hot steamed rice, a side of vegetable palya, and a papad.
Cook's note
To check if the drumstick is done, press it lightly; it should yield but not split open.