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Murungakkai Kuzhambu /drumstick In Spiced Tamarind Gravy

Murungakkai Kuzhambu /drumstick In Spiced Tamarind Gravy
Murungakkai Kuzhambu /drumstick In Spiced Tamarind Gravy
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeAndhra
  • Good for breakfast , Brunch , Lunch , Dinner
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About this Recipe

Perfectly balanced with fresh blend spices ,this preparation with green drumstick will surely win many hearts. Serve it with rice or as a side-dish to Dosa ,it will work wonderfully everywhere. You can also try with ven-pongal ... Very first time i was introduced to this by my neighbor Aunt in Bangalore ,she is a Tamilian married to a Kannada. Very soft spoken and a good cook .On any festival day she used to invite me for the delicious South-Indian spread which she always cooks with great love .And this Drumstick dish was one of her best. To prepare this make the fresh Masala by dry roasting the spices. You may think why dry-roast is needed before blending the spices ? Harold James McGee is an American author who writes about the chemistry and history of food science and cooking says "When cumin or coriander are toasted on their own, for example, their sugars and amino acids undergo browning reactions and generate savory aroma molecules typical of roasted and toasted foods , thus developing a new layer of flavor that complements the original raw aroma.When roasting for flavor roast until the spice releases an aroma and turns a shade or two darker” "The toasting on a hot pan of whole dry spices, typically mustard, cumin or fenugreek, for a minute or two until the seeds begin to pop, the point at which their inner moisture has vaporized and they are just beginning to brown. Spices cooked in this way are mellowed, but individually; they retain their own identities." And if you search in any popular cuisine this is the method they follow to bring your palate all those traditional delicacies.

Ingredients & Quantity
  • 2 Cups Drumstick cut into 1.5 ''
  • 1 Onion chopped
  • 2 tbsps Tamarind pulp
  • 1 tbsp Jaggery powder
  • 1 tbsp Fresh coriander seed
  • 1 tbsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp fennel seed
  • 1 tsp Cumin seed
  • 1/2 tsp Fenugreek seed
  • 2 Dry red chili
  • 1/2 tsp Black pepper
  • 3 tsps Gingelly oil / sunflower oil
  • 1 tsp Turmeric
  • 1/4 tsp Asafoetida
  • 1 tsp Mustard seed
  • 2 tbsps Curry leaves
  • Salt to taste
  • Water 3 cup
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How to cook?
  1. Dry roast all ingredients starting from coriander seed to black pepper in the above List (total is 7). Cool them and make a powder of it.
  2. In a pan heat 2 tsp oil ,add hing and mustard seed .Let it sputter .Add fresh curry leaves and chopped onion. Fry for a minute at medium flame.
  3. Dissolve tamarind pulp in 3 cup water ,add salt and add this to pan.Once it reach boiling point ,add drumstick pieces.Let it cook for 10 minute until they are just done.Don't overcook it.
  4. Add 3 tbsp of fresh blend spice powder ,salt ,jaggery and cook for another 5 minute. I prefer a thick coated gravy ,you may keep it according to your choice. Serve hot.
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Ask a question, give feedback or compliment Sai Priya

excellent recipe and great information...

Plattershare Ankush Dhiman

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Naah! Not that fond of food