Murungakkai / Drumstick Kara Kuzhambu

Drumstick - 3, Oil - 1.5 tbsp, Mustard seeds - 1/2 tsp, Cumin - 1 tsp, Fenugreek seed - 1 tsp, Urad gram - 1 tsp, Bengal gram - 1 tsp, Pearl onion - 7, Tomato - 1, Garlic - 3 cloves, Curry leaves, Red dry chilli - 2, Hing - a pinch, Salt, tamarind puree - 2 tbsp, Red chilli powder - 1/2 tsp, Sambar powder - 1.5 tbsp
Sambar Powder Link:


Get all the ingredients ready.
Heat the pan with 1 tbsp of sesame oil, add mustard seeds when it splutters, add cumin, fenugreek seeds, urad gram, bengal gram and saute well until gram turns to golden brown, add red dry chilli, curry leaves, garlic, onion and saute well until onion turns to golden brown.
Add tomato, saute well until tomato becomes soft. Add sambar powder, turmeric powder, hing, salt and saute well.
Add murungakkai and saute well.
Add 1/2 cup of water, mix well. Close the pan and cook for 5 minutes.
Then, add tamarind puree and water to adjust the kuzhambu consistency. 
Cook for 15 minutes on the medium flame or the oil is floating on the top of kuzhambu and switch off the flame.
Murungakkai / Drumstick Kara Kuzhambu is ready to serve with rice.

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