Lunch Box Series : LBS#20

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Though basically sambar would mean doing the same thing, with different vegetable it tastes different. Also the method we prepare it gets changed. Drumstick is a wonder vegetable. With the tender one, the sambar tastes heaven. I will give my right and left for a serving of Munakkaya Sambar made by Amma. She so tenderly handles and cooks this to perfection and then adds to the sambar for an ever lasting taste. Though I always follow Amma’s instructions to T, at times due to time constraint put it in cooker for speedy results. But we got to ensure the whistle actually does not blow off. You got to switch off just before that and you get perfectly cooked drumsticks.

Drumstick trees are a frequent sight for one traveling through our residential area. We have a good big tree next to our house. But the landlady used to safeguard each one so preciously, would never even want to share, even if we were ready to pay. She would always want to sell to the big market. Real long ones and was believed to be very tasty. And she used to take lot of care of the tree. If these trees are not taken proper care, it attracts caterpillars which are dangerous. Suddenly, one day I came to know that she passed away. I felt so bad that I didn’t even know being her neighbour. And that tree shows the lost. It now stands destitute without anybody to take care of it. Last I saw, was somebody pulling a big branch down. It just stands on its truck.

My fancy to drumstick is always associated with the Arbi fries that Amma makes, today I tried out a different coating and it came out well. If you have Idli batter at hand, try this out and enjoy a great meal. Coming to our healthy way of eating, as we have adapted Plantain stem, we eat Moong Dal sprouts. They sure boosts your energy and sprits. Sprouted moong dal are packed with energy rich vitamins and are so essential to well being. Also I feel after indulging in deep fried dish, balancing it with sprouts is good.

Today’s Lunch Box had

Drumstick Sambar
Arbi Deep fry with Idli batter.
Pepper Cumin Rasam
Moong Dal sprouts
Curd Rice.

Drumstick Sambar

Preparation Time : 15 mins
Cooking Time : 15 mins

Ingredients Needed

Toor Dal – 1 cup
Drumstick / Munnakaya / Murungakai – 1 or 2 nos
Sambar Onions – 100 gms
Sambar Powder – 1 tsp
Tomatoes – 2 medium
Tamarind pulp – small lime size
Coriander Leaves – few chopped
Oil – 1 tbsp
Salt to Taste
Turmeric a pinch

For Seasoning

Mustard Seeds + Urud Dal + Fenugreek – 1/2 tsp
Curry Leaves – few
Garlic – 4 pods

Method to Prepare:

Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Keep it for 2 whistle.

Soak tamarind and extract pulp from it.

Chop onions, tomatoes, keep aside. Chop drumstick, the outer skin is also very healthy, so should not be peeled. Chop them into finger length pieces

Boil a cup of water and once it starts boiling, drop in drumstick and cook till its tender. This should not be pressure cooked as it gets over cooked.

To the cooked Dal, add the chopped tomatoes and Sambar powder, salt. Cook for another whistle. Finally add the tamarind pulp along with required water. Bring to boil. simmer it while you temper with seasonings.

Heat oil in a pan, add the seasoning ingredients. Then add chopped onions, Once they are golden in colour, add to the simmering dal along with cooked drumstick pieces.

Cook on high flame for 5 mins, then simmer for 10 mins till its cooked well. Garnish with coriander leaves.

Samagadda / Arbi / Colacasia Deep fry with Idli batter.

Ingredients Needed:

Arbi – 250 gms
Idli Batter – 1 ladleful
Salt to taste
Chilli powder – 1/2 tsp
Garam Masala – 1 tsp
Turmeric powder a pinch
Oil for deep frying

Method to prepare:

Clean and boil Arbi for 1 whistle. Even if its not fully cooked, its fine as we are going to deep fry it again.

Remove the skin and cut it into 1″ pieces.

To the Idli batter, add salt, Chilli powder, garam masala, turmeric pw. Toss the cooked arbi in this batter and ensure each of it is well coated.

Heat oil in a kadai. Once its hot, deep fry arbi and remove to a kitchen towel to drain excess oil.

This gives a real crispy taste outside and soft texture inside. Goes very well with Sambars! I had many pieces in name of checking for taste!

Want to have a dose of Cartoon for the weekend, then check out the Tom & Jenny ~ Love Story Part 2.

For many days I was breaking my head on what to send along with my Arusuvai Surprise Ingredient to Kamini and Anita. I finally remembered these drawings, and recreated for each of them. Both the pictures are part of this series but scene is changed. I was quite happy with the outcome.

Enjoy and happy weekends!

Lunch Box Series : LBS#20

Course Main Dish - Gravies
By Diet Vegetarian
Dish Type Deep Fried Dishes, Dry Side Dishes, Sambar Varieties
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. My God The spread looks amazing. So tempted right now. Moms are something else. We just can’t get our food to taste like theirs.

  2. Valli, the thali looks so mouth watering, love everything on it! I had Arbi for the first time in a friend’s place when I was in Dallas, but haven’t tried making it myself. I love Drumstick Sambar too 🙂

  3. Hey Valli!!
    Drumstick sambhar is my favourite and gosh yours look so tasty!!
    Its been 8 yrs, I had samagadda. My mom used to fry them just like yours!! feel like having them now!!

  4. I love the flavour drumstick adds to sambar – unbeatable really.
    Arbi fry looks lovely and that’s a nice idea of using idli batter. My mom used to just deep fry them directly and then toss with salt and chilli powder.

  5. Drumstick Sambhar is all time favourite.. even better if u make with fresh ones! Not so lucky here on that! Arbi fry – liked idea of dipping in idli batter.. never tried that…Nice boxed lunch that was..

  6. I too think drumstick sambar is in a class of its own. Love the idea of dipping arbi in idli batter and frying it. Must try it out.
    BTW, Iam on a short trip visiting my parents which is why i’ve not yet sent u my address for the arusuvai chain. will mail u once iam back home.

  7. Arbi fry with idli batter is a very innovative idea Srivalli.Don’t they absorb too much of oil? Drumsticks added to either sambar or pulusu imparts a lovely flavour to the dish and ofcourse tastes great as a stir fry.

  8. Padmaja Mine too…thanks for liking mine. Samagadda is something you shouldn’t miss. hope you will get to lay your hands on them soon!

    vimmi, thanks..agree on that …

    Laavanya, thanks…thats also a nice way to cook arbi..

    Namratha, thank you..nice to know you like arbi too..and you should make it soon…thats something should never be missed..

    sagari, thank you, glad you like them

    Seema, oh thats bad to know…they do taste good in all ways.

    Neelam, try and let me know

    ec, thanks

    Viji, thanks, coming from you its a real compliment

    jaden, hahah..thats great

    Rajeswari, try and let me know

    Shella, glad you do..thanks

    Shankari, Thanks

    Kajal, glad you like them…Thanks

    kamini, thanks..

    Jayashree, thanks…

    Kelly, welcome to my blog!..thanks for liking it

    satya, Thank you…Actually it didn’t as the idly batter was little thick. Yeah drumsticks are great

    Siri, thank you!

    Jeena, thanks for the nice words..glad you liked them

    Seena, no probs..thanks

    idlee, welcome to my blog…thanks

    Asha, hahah..glad you are jumping

    Cynthia, anytime is fine with me!

    TheCooker, thank you!

  9. Dear Valli,
    Today evening I prepared Arbi fry with idli batter for snacks to my family. Vow, what a taste, yaar. I recommend this dish to all Arbi fans. Thanks for sharing. (Do include this for your book)

    Drumstick sambhar is my favourite, too.

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