Tag: Murungakkai

Sambar / Rasam / Kuzhambu Varieties.

Murungakkai Kara Kuzhambu (Drumstick and spices simmered in Aromatic tamarind tomato gravy)

Shoba4 Comments

Drumsticks have always been a favourite vegetable of my daughter and me of course…Every time amma made Drumstick Sambar, the aroma would simply fill the entire home.  The Drumstick is more valued for its tender pods. Homes in south india cook the drumsticks and eat the pods and the fleshy portions with great gusto. Nutritionally, drumstick pods and leaves are of great value as sources of acrotene, calcium, phosphorus and vitamin C. The leaves, flowers and fruits of drumstick which are used as vegetable have great nutritional value. Drumstick leaves are used in making delicious Murunga Yelai Adai. My husband`s home has a large drumstick tree filled with slender long drumsticks and every time we go there, we insist on picking them and getting them cooked in delicious sambar. Today I had picked a packet of frozen drumsticks from the local store and wanted to make someting very different. I chanced on Solai`s Murungakkai Kara Kuzhambu and decided that I had to make it for the day.

INGREDIENTS:

7-8 pieces of sliced drumsticks.

1 1/2 cups of Tamarind Water extracted from tamarind.

1 cup Water.

Salt to taste.

Turmeric.

2 Tsp Sambar Powder.

1 Tsp Dhania Powder.

2  Tsp Fennel.

15 Small Onions / Shallots diced.

1 Roma Tomato Diced.

Curry Leaves.

1/4 cup Coconut.

1/4 cup toor dhal cooked, diluted with water.

PREPARATION:

  • Keep all the ingredients ready to be used.
  • Grind together in the mixer : 1 Tsp Fennel, 1/4 cup Coconut, 2 Tsp Sambar Powder, 1 Tsp Dhania Powder. Using a little water grind to a smooth paste. Keep aside.
  • In a kadai, add 2 tsp oil and urad dhal, mustard, curry leaves for seasoning. When the mustard has spluttered, add onions and allow to saute.
  • When the onions are well done, add the diced tomatoes. Allow to saute well.
  • Now add the chopped drumsticks and 1/2 cup water and allow to cook well.
  • When the drumsticks have cooked in the water, add the tamarind water to the kadai.
  • Add salt and turmeric powder and then the ground paste.
  • Allow to come to a boil and then add the dliuted dhal water.
  • When it thickens a little switch off the gas.
  • Serve HOT with Urulai Roast or Beans Poriyal.