Murungakkai Puli Kuzhambu | Drumstick Tamarind Gravy

Drumstick tree is a most common tree in  India.  Drumstick vegetable is antibacterial and the drumstick pods are rich source of Vitamin C, calcium, phosphorous. Drumstick is often recommended for pregnant women. Drumstick vegetable is called as Murungakkai in tamil. Murungakkai puli kuzhambu is a spicy south Indian gravy prepared by cooking drumstick with spices and tamarind juice.  This tangy gravy goes well with rice. It can also be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Murungakkai Puli Kuzhambu

Preparation Time:     10 mins

Cook Time :                20 mins

Ready in :                   30 mins
Yields :                         4 Servings

Ingredients:

Table 1: To fry and grind

Oil	2 tsp
Channa dal	1 tsp
Urad dal	1 tsp
Cumin seeds	1/2 tsp
Curry leaves	5
Red Chillies	3
Shallots chopped	1/2 Cup
Tomato chopped	1/2 Cup
Salt
Turmeric powder	1/4 tsp
Coriander powder	1  tsp
Shredded coconut	3 tbsp
Coriander leaves	2 stalks

Table 2:

Gingelly Oil	2 tsp
Mustard seeds	1/4 tsp
Onion(Finely chopped)	1/4 Cup
Curry leaves	3
Cooked Drumstick pieces	10
Tamarind	Half Lemon Size
Jaggery	1 tsp

Instructions:

• Heat Oil in a pan and add cumin seeds, urad dal and channa dhal. When Channa dal turns golden colour, add red chillies,curry leaves and shallots. Fry till shallots turn translucent

•   Add tomatoes and fry till tomatoes turn mushy.Add salt, turmeric powder and coriander powder. Fry  for 2 minutes. 

•  Lastly add shredded coconut and coriander leaves. Switch off the stove and allow the mixture to cool down. Grind the mixture into smooth paste by adding enough water. Transfer it to a bowl and keep it ready.                             

• Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice. 

                       

• Take oil from table 2 and heat it in a pan. Add mustard seeds. When they splutter add finely chopped onion and curry leaves. Fry till onions turn translucent.

•  Once the onion turn translucent add cooked drumstick. Fry for a min. Add grind-ed  mixture and 1 cup of water. Allow the gravy to boil . 

• When the gravy boils, add tamarind juice. 

• Add jaggery and cook till Oil separates. Adjust salt if needed.

Tips:

• Red chillies can be replaced by chilli powder.
• Coriander leaves can be added in last step  for garnishing ,instead of grinding. 
• Adding jaggery is optional