Murungakkai kara kuzhambu is drumsticks in a tamarind and coconut gravy. Drumstick is one vegetable that enhances the flavor of any curry and especially sambar. The leaves of drumstick are also used to make keerai sambar.
In this recipe, drumstick is used in kara kuzhumbu. This dish can be served with rice and papad or appalam as side dish.
Murungakkai Kara Kuzhambu recipe
Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
spicy and tangy curry of drumsticks in a coconut based gravy.
Ingredients
- 2 drumsticks
- 1 big onion
- 4 garlic cloves
- 2 tomatoes
- 1 tsp urad dal
- 1 tsp cumin seeds
- small lemon-sized tamarind
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds / methi seeds / vendhayam
- 1/4 cup grated coconut
- 1/4 tsp turmeric powder
- 1 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp black pepper powder
- A few curry leaves
- Salt to taste
Instructions
- Chop the onions and garlic.
- Extract the tamarind juice and make a puree of the tomatoes.
- Chop the drumsticks and cook them in enough water and salt till they become soft.
- In a pan, heat 1 tbsp oil. Add mustard seeds.
- When mustard seeds crackle, add urad dal, cumin seeds, fenugreek seeds and curry leaves.
- When cumin seeds turn brown, add chopped onions.
- Fry till onions turn soft. Then add tomato puree and fry for a few minutes till raw smell goes.
- Now add turmeric powder, red chilli powder, coriander powder and salt.
- Add the tamarind extract and around 1 cup of water and let this come to a boil.
- Make a paste of the grated coconut and add it to this gravy.
- Let this simmer for 5-6 minutes or until the gravy reaches desired consistency and remove from heat.
- Murungakkai kara kuzhambu is ready to be served hot with rice.
Notes
- This dish tastes best with sesame oil (gingelly oil).
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