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Murungakkai Kara Kuzhambu

Murungakkai Kara Kuzhambu
Murungakkai Kara Kuzhambu is a  very spicy South Indian gravy prepared by cooking drumstick in tamarind and spices. It is served as a side dish to Rice. It can also be served as a side dish to Idli and Dosa. As we had drumstick tree in our home, my mom frequently prepares Sambar, vatha kuzhambu or this kara kuzhambu with drumstick. The addition of small onions with drumstick gives a unique taste. Please check below for step by step instructions and pictures for preparing South Indian Vegetarian Murungakkai Kara Kuzhambu

Murungakkai Kara Kuzhambu Recipe

South Indian gravy prepared by cooking drumstick in tamarind and spices.Rice Side dish.

Preparation Time : 10 mins | Cooking Time : 20 mins | Yields : 4

Recipe Category: Main
Recipe Cuisine: South Indian
Murungakkai Kara Kuzhambu

Table 1:
Gingelly Oil : 2 tsp
Cooked Drumstick pieces : 10
Mustard : 1/4 tsp
Curry Leaves : 6
Shallots : 1/4 Cup
Garlic cloves : 8
Tomato chopped : 1/2 Cup
Turmeric powder : 1/4 tsp
Coriander powder : 1 tsp
Chilli powder : 2 tsp
Salt : As needed
Tamarind : Lemon Size

Table 2: To Grind
Fennel seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Pepper : 1/2 tsp
Garlic cloves : 2
Shredded coconut : 3 tbsp

1.Grind all the ingredients mentioned in table 2 to fine paste in blender / mixie by adding enough water.Soak tamarind in hot water. Extract the tamarind juice. Discard the fibres and seeds.  
Murungakkai Kara Kuzhambu 1

2. Heat Oil in the pan and add mustard and Curry leaves. When mustard splutters, add shallots and garlic. Fry till shallots turn translucent. Add tomatoes and fry till tomatoes turn mushy. Add the ground mixture. 
Murungakkai Kara Kuzhambu 2
3. Add drumsticks followed by tamarind juice, salt, turmeric powder, coriander powder and chilli powder. Allow the Kuzhambu to boil. Adjust salt if needed. Simmer it for 5 mins till kuzhambu thickens.
Murungakkai Kara Kuzhambu 3
Murungakkai Kuzhambu / Murungakkai Kolambu / Drumstick Kuzhambu / Drumstick Kara Kuzhambu
Murungakkai Kara Kuzhambu

Adjust pepper and red chilli powder to your taste.
Gingelly oil can be replaced with vegetable oil or canola oil. For best results use gingelly oil.


  1. Love this fingerlicking kuzhambhu,makes me drool.

  2. Ohhhhh! My fav is munching into the drum sticks. These are so fabulous, soaked in the thick curry and when bitten inside, the flavors are mind blowing.

  3. Delicious ! adding fennel is new to me :)

  4. very neatly explained...looks so yumm...

  5. Lovely clicks Nithya!! Thanks for sharing the recipe..

  6. I tried it today .. It came out awesome.. Mouth watering recipe.. Thanks a lot nithya :)


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