Murungakkai Puli Kuzhambu Recipe -Spicy Drumstick Curry
The Murungakkai Puli Kuzhambu Recipe is a traditional South Indian recipe that is essentially a tamarind curry that is cooked with spices like sambar powder and combined with vegetables like drumsticks and baby onions (shallots). Different regions of South India make a Kuzhambu with a set of spices that a family uses and many also add coconut milk to make the Kuzhambu richer.
Ingredients
-
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
-
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
-
2 sprig Curry leaves
-
roughly torn
-
10 Shallots
-
halved or quartered
-
1 Tomato
-
diced small
-
1 cup Tamarind Water
-
3 to 4 Drumstick
-
cut into 2 inch sizes pieces
-
1/4 teaspoon Asafoetida (hing)
-
1/2 teaspoon Turmeric powder (Haldi)
-
2 teaspoons Sambar Powder
-
1 teaspoon Coriander Powder (Dhania)
-
Salt
-
to taste
-
Oil
-
as needed
Instructions
Step 1
To begin making the Murungakkai Puli Kuzhambu Recipe we need a pressure cooker
Step 2
Into the pressure cooker, add a teaspoon of oil; add in the mustard seeds and fenugreek seeds
Step 3
Allow it to crackle
Step 4
Next add in the baby onions (shallots), the tomatoes, the curry leaves and stir fry for about a minute till you can smell the aromas from the onions coming out
Step 5
Add in the drumstick, tamarind water and the remaining ingredients like turmeric powder, coriander powder and sambar powder
Step 6
Check the salt levels and adjust according to your taste
Step 7
Cover the pressure cooker and cook the Murungakkai Puli Kuzhambu for about 3 to 4 whistles
Step 8
After about 3 to 4 whistles, turn off the heat
Step 9
Allow the pressure to release naturally
Step 10
Then open the pressure cooker and transfer the Murungakkai Puli Kuzhambu to a serving bowlServe the Murungakkai Puli Kuzhambu along with a hot bowl of rice, a vegetable like urulai kizhangu roast and a salad