Tamil Nadu x Malaysia
Sambar drumstick laksa
Drumsticks in a laksa? Tamil cooks in Malaysia would like to know what took so long.
60 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original842kcalsame
26 gproteinsame
14 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Pressure cook the toor dal with turmeric and 2 cups of the water for 3 whistles. Let the pressure release naturally and whisk smooth.
- 2Fry the tofu in 2 tbsp oil on medium high heat for 6 minutes, turning, until golden and puffed. Drain.
- 3Grind the shallots, garlic, ginger, lemongrass and chillies to a paste. Fry in the remaining oil on medium heat for 7 minutes until oil splits, then add sambar powder for 1 minute.
- 4Add the drumsticks, brinjal, tamarind water, the rest of the water, jaggery and salt. Simmer 12 minutes until the drumsticks are tender.
- 5Whisk in the dal and coconut milk, add the tofu and warm gently for 3 minutes without boiling.
- 6Pop the mustard seeds and curry leaves in 1 tsp oil on medium heat and pour over the broth.
- 7Cook the noodles in boiling water as the pack says. Divide into bowls with sprouts, ladle over the broth with tofu and drumsticks, and top with mint and lime.
Serve it like this
Coil the noodles in a deep bowl, stand drumstick pieces upright against them, pour broth around and float golden tofu, sprouts and mint on top.
