Murungakkai Kara Kuzhambu | Drumstick Kara Kulambu

Murungakkai Kara Kuzhambu,  a spicy and tangy tamarind based curry made with drumsticks. There are quite a different variation of kara kuzhambu across the country, here i have shared the way we used to make at home for years. ST likes kara kuzhambu a lot compared to sambar, so i often make them at home for our lunch along with rice and any simple kootu. 

Here, in this recipe, i have used only drumstick, but you can use other vegetables like brinjal,raw banana or combination of all of this.Out of all combination, with drumstick alone is our favorite. Now let's see how to make this finger licking delicious curry.

Murungakkai Kara Kuzhambu

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Murungakkai Kara Kuzhambu, Drumstick puli kulambu Murungakkai Kara Kuzhambu, a spicy and tangy tamarind based curry made with drumsticks.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Drumstick- 7 

Pearl onion - 4(or 1/4 of red onion)

Tomato -1
Garlic - 2 pods

Tamarind - small gooseberry size

Mustard & urad dal- 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Sambar powder - 11/2 tsp 

Turmeric powder -1/4 tsp

Oil - 1 tbsp

To grind

Grated coconut - 3 tbsp

Peal onion - 2 

Garlic pods - 2

Cumin seed- 1 tsp

Procedure
Soak tamarind for 1/2 hr, wash and cut the drumstick into 1 & 1/2 inch pieces and tomato  & garlic into small pieces. Peel the onion & chop them into half. Heat the kadai with oil & add mustard & urad dal, let the mustard splutter.

Add onions & curry leaves and saute till the onions becomes translucent.Then add the tomatoes & saute till it becomes mushy and then add the drumstick.

Add the spices (turmeric, red chili & sambar powder) & salt and saute it in the oil for 30 secs. Then extract the tamarind juice from the soaked tamarind and add into the kadai.

Let it comes to boil,in the mean time,Put all the ingredients listed under "To grind" into mixie jar and grind into smooth paste. Add the coconut paste into the kuzhambu and let it comes to boil. Keep the flame in medium till the oil floats on top.

Tangy and tasty Drumstick Kara Kuzhambu is ready to serve.

Related : How to make Pakoda kuzhambu

Notes:

• Instead of sambar powder, you can use the coriander powder too.
• Here i have used frozen drumsticks.
• Use good quality of red chili powder and well ripen tomatoes to red the bright color in the gravy.