Murungakkai Poricha Kuzhambu
Drumsticks cooked in a tangy gravy with lentils, ground coconut and spices
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.