Today, I am going to share mouthwatering,
delicious and traditional Murungaikkai Kaara Kuzhambu recipe. I have already
posted several Murungaikeerai Recipes like Murungaikeerai Thogaiyal, Murungai keerai soup, Murungaikeerai thanni, Murungai keerai sambar, Murungai keerai muttai poriyal and Murungaikeerai podi.earlier, but to my surprise though I make
murungaikkai kara kuzhambu very often at home, I have not posted it. So today
it murungaikkai kara kuzhambu from my kitchen to yours. Meanwhile do check out
other interesting South Indian Gravies/Kuzhambu varieties here and Keerai Recipes here.
Here’s how to make Murungaikkai Kaara Kuzhambu
with step by step photos…
Murungakkai/Drumsticks
|
2
[cut to 3 inch pieces]
|
Shallots/Sambar
Vengayam
|
8-10
|
Green
Chillies
|
2-3 slit lengthwise
|
Garlic
Cloves
|
5-6
|
Tomato
|
2
chopped into small cubes
|
Red
Chilli Powder
|
1 ½ tsp
|
Coriander
Powder
|
3 tsp
|
Turmeric
Powder
|
½ tsp
|
Tamarind/Puli
|
One
Small Lemon Size ball
|
Coconut
[Grated]
|
4-5
tbsp
|
Salt
|
As
needed
|
Cilantro/Coriander
leaves
|
1
tbsp finely chopped
|
For Tempering
Sesame
Oil/Nallaennai
|
2
tbsp
|
Vengaya
vadagam/Thalippu Vadagam
|
½ tsp
|
Fenugreek
Seeds/Vendhayam
|
½ tsp
|
Mustard
Seeds/Kadugu
|
¼ tsp
|
Cumin
Seeds/Jeeragam
|
¼ tsp
|
Asafoetida/Hing
|
One
big pinch
|
Curry
Leaves
|
10-15
Leaves
|
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 4-5
Author: Priya Anandakumar
Do not forget to check out other interesting recipes like
Method
Soak the tamarind in about 2 cups of water for
about 10-15 minutes. Extract the juice by squeezing the tamarind and filter it
into another bowl and keep it aside.
Grind the freshly grated coconut in a mixer with
little water and keep it aside.
Heat 2 tbsp of oil in a kadai, splutter mustard
seeds, thalippu vadagam, after that add cumin seeds, fenu greek seeds,
asafetida, curry leaves and sauté for about 15-20 seconds.
Add shallots/sambar vengayam , garlic, green chillies and
sauté well until they turn translucent. Add little salt so that the onions cook
really fast.
Now add chopped tomatoes and sauté well until
they turn mushy.
Add drumsticks and sauté well for 2 minutes. Add
little salt, ¼ cup water cover and cook for 4-5 minutes.
Now add red chilli powder, coriander powder,
turmeric powder and mix everything well and sauté until the raw smell vanishes.
Now add the tamarind extract, required salt if
needed and let it boil really well for about 6-8 minutes or until the required
consistency is reached.
Finally when the gravy is done, add the ground
coconut paste and let it boil for 3 minutes and switch off the stove.
Add the finely chopped cilantro and mix really
well.
Yes, delicious and finger licking Murungakkai
Kuzhambu/Drumsticks Gravy is ready to be enjoyed. Serve it hot with steam
cooked white rice and appalam.
Suggestions:
Adjust the amount of red chilli powder according
to your taste.
You can replace red chilli powder with sambar
powder as well.
Adding ground coconut is totally optional.
Other South Indian Kuzhambu varieties that might
be of your interest...
Poondu
Kuzhambu/Garlic Kuzhambu
Kadhamba Kuzahmbu/Mixed Vegetable Kuzhambu
Seppankizhangu Puli Kuzhambu
PakodaKurmaKadhamba Kuzahmbu/Mixed Vegetable Kuzhambu
Seppankizhangu Puli Kuzhambu
Thank
you all for visiting my blog, please come back again for more authentic and
traditional dishes of Tamil Nadu.
If you
find the post really interesting, it will be really nice of you if you can
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as well.
Until
then I am signing off…
Written
By: Priya Anandakumar
which spoon do you use?
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