Murungakkai Poricha Kuzhambu

Poricha kuzhambu is a South Indian curry with vegetables, lentils and ground paste with coconut and spices. What makes it different from the sambar and pitlai is the ground masala with coconut, pepper and urad dal (black gram). Poricha kuzhambu can be made with a medley of vegetables or a single one, sometimes with the addition of a legume. Typically using vegetables are brinjal, drumstick, different gourds, raw banana etc.

My all time favorite one is the made with kathrikkai (brinjal) and next to that is I love this one with murungakkai / drumsticks. I don’t get fresh drumsticks here, so I have used frozen ones and didn’t feel any difference in taste. The kuzhambu has lentils and coconut, so a simple stir-fry without coconut goes well with it. Or you can serve with some pickle or papad. I served the kuzhambu with rice and grated carrot stir-fry without coconut. Let’s see how to make this healthy kuzhambu.

Murungakkai Poricha Kuzhambu

Drumsticks cooked in a tangy gravy with lentils, ground coconut and spices

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 23 minutes mins

Ingredients

• 3-4 murungakkai / drumstick cut into 3-inch pieces
• ¼ cup toor dal / pigeon peas
• ¼ tsp turmeric powder
• 1 tbsp tamarind paste / gooseberry sized tamarind
• Salt to taste

To roast and grind

• 1 tsp oil
• 1 tbsp urad dal
• ¼ tsp peppercorns
• ¼ tsp asafoetida / hing
• 2-3 dried red chillies
• 3 tbsp grated coconut
• Few curry leaves

To temper

• 1 tsp oil
• 1 tsp mustard seeds
• Few curry leaves

Instructions

• Pressure cook the dal with ½ cup water and a pinch of turmeric powder. Mash the dal well and set aside.
• In a small pan heat oil and add urad dal, peppercorn, asafoetida and red chillies. Fry till the urad dal turns red.
• Then add coconut, curry leaves and fry for 1-2 minutes. Remove from heat and allow to cool. Grind to a smooth paste adding little water.
• Soak the tamarind in 1 cup warm water. Extract the juice. Add the murungakkai, turmeric powder, salt to the tamarind juice and bring to boil.
• Let it boil for about 8-10 minutes or until the murungakkai is cooked and the raw smell of tamarind goes.
• Add the ground paste and combine well. Add ½ cup water and bring this to boil. Once it starts to boil add the dal and combine well.
• Bring it to boil again and let it boil for 2 minutes. Then lower the heat and simmer for 4-5 minutes. Remove from heat.
• Heat oil in a small pan and add mustard seeds. Once it splutters add curry leaves and pour over the kuzhambu.

Notes

• If using frozen drumsticks, not need to thaw them. Just wash them once and add.
• The kuzhambu becomes thick as it boils, so add water and adjust the consistency.
• The kuzhmabu is slightly spicy, so adjust the spices according to your preferences.

Course: Main Course

Cuisine: Indian