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Wednesday, June 26, 2013

Murungakkai Puli Kuzhambu | Drumstick Tamarind Gravy

Murungakkai Puli Kuzhambu
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
Murungakkai Puli Kuzhambu

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
Murungakkai Puli KuzhambuMurungakkai Puli Kuzhambu

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

  •  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.                             

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

  • When the gravy boils, add tamarind juice. 
Murungakkai Puli KuzhambuMurungakkai Puli Kuzhambu

  • Add jaggery and cook till Oil separates. Adjust salt if needed.
Murungakkai Puli KuzhambuMurungakkai Puli Kuzhambu


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
Murungakkai Puli Kuzhambu

5 comments:

  1. I just love drum sticks but its difficult to come by over here. Its so inviting to see the sticks into a thick puli curry, perfect as per my taste.

    ReplyDelete
  2. I love this kuzhambu, super delicious my hubby favorite

    ReplyDelete
  3. Fingerlicking kuzhambu, give me some rice and papads. Inviting.

    ReplyDelete
  4. Tangy spicy & tasty kuzhambu.. Best with steam rice & appalams :)

    ReplyDelete
  5. Ah ! Ah! such a delicious thing to have with rice.

    ReplyDelete

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