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Murungakkai Puli Kuzhambu Recipe | Drumstick Puli Kulambu

Radhika
Murungakkai Puli Kuzhambu using drumsticks that is served with rice for lunch.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine South Indian
Servings 3

Ingredients
  

  • 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



Instructions
 

  • 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.