Murungakkai Puli Kuzhambu recipe. Drumstick Puli Kulambu is a tangy tamarind based South Indian gravy.
Puli Kulambu can be made using a single or a combination of vegetables that is served with rice for lunch.
As such Puli Kulambu makes a very rare appearance in my household as there are no takers for it, but I love to have it with hot rice dribbled liberally with ghee.
Of all the Kulambu varieties, I love puli kulambu and especially this Murungakkai puli kuzhambu very much as the flavor and aroma is more appetizing than the other varieties of puli kulambu.
The drumstick (Murungakkai) soaked in the kulambu is absolutely mouthwatering to eat along with curd rice. If you have not given it a try, it is high time you did.
Our Favorite Video:
Both the drumstick leaves and drumstick are rich in Iron. So make sure to use them in your day to day diet more often if you are anaemic.
We had a lot of drumstick trees around our home. So we had to cook up drumstick more often if we did not want them to spoil.
You can check out this simple and delicious Murungakkai Thokku which my Grandma used to make for me often using tender drumsticks.
Points to note before making Murungakkai Puli Kuzhambu recipe:
1. Instead of using the combination of sambar powder and coriander powder, you can use store bought kulambu chilly powder.
2. I prefer to add 1/2 a tomato while I reduce the amount of tamarind extract to compensate the tanginess as tamarind is a heat emitting substance.
3. Instead of sambar vengayam, you can also use regular onions.
4. Using sesame oil (nalla ennai) enhances the flavor of the kulambu.
5. Using vengaya kari vadagam for seasoning is optional. I add it because I love its flavor in the kulambu.
Do check out
that is served with rice for lunch.
Murungakkai Puli Kuzhambu Recipe details follows:
Murungakkai Puli Kuzhambu Recipe | Drumstick Puli Kulambu
- Murungakkai or drumstick - 2
- Tamarind – 1 small lemon size
- Shallots or Sambar vengayam – 100 gms
- Tomato – 1/2
- Sambar powder – 3 tsp
- Coriander powder – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Vengaya Kari Vadagam – ¼ tsp
- Asafetida – 2 pinch
- Fenugreek seeds – 1/4 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 2 tbsp
- Soak the tamarind in hot water for 15 to 20 mins, extract the pulp and keep aside.
- Chop the shallots into half and chop the tomatoes finely and keep aside.
- Cut the drumstick into finger length pieces and keep it ready.
- Heat a pan with oil, add mustard seeds and kari vadagam and let it splutter.
- Add asafetida, fenugreek seeds, curry leaves, chopped sambar vengayam and sauté over medium flame till the onions become pink.
- Add the tomatoes, drumsticks, mix well and close with a lid.
- Reduce the flame to low and let it cook for 4 to 5 mins.
- The tomatoes will become mushy and the drumstick would have softened.
- Add sambar powder, coriander powder and mix well.
- Sauté well and you can see the mixture becoming dry and thick.
- Add the tamarind extract, salt and add 1/4 cup water approx., if you find the mixture to be too thick and mix well.
- Let the kulmabu cook over medium flame for 8 to 10 mins.
- Switch off stove and take off fire.
- Murungakkai Puli Kuzhambu is ready.
- Transfer to a serving bowl.
- Serve hot with rice and accompaniments.