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Monday, May 15, 2017

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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.
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.

17 comments:

  1. Priya NarasingaraoOctober 8, 2017 at 3:11 PM

    This came out very well. Thanks for the recipe!

    ReplyDelete
    Replies
    1. SandhiyaOctober 8, 2017 at 5:33 PM

      That's so sweet of you, Priya for trying and let me know the feedback

      Delete
  2. DeeshaOctober 16, 2017 at 10:39 PM

    thanks for making this very simple

    ReplyDelete
  3. JyothiDecember 23, 2017 at 1:18 AM

    This drumstick Kara kuzhambu is sooo good. We can make this and have next day also right ? :)

    ReplyDelete
    Replies
    1. SandhiyaDecember 23, 2017 at 10:03 AM

      Thanks Jyothi, Yes, you can store it in refrigerator for days and reheat it when required

      Delete
    2. JyothiDecember 23, 2017 at 11:54 AM

      Ok thanks 😋

      Delete
  4. UnknownAugust 1, 2018 at 10:30 PM

    Tried this today.. it's so good... thanks for the recipe.

    ReplyDelete
    Replies
    1. SandhiyaAugust 2, 2018 at 9:07 AM

      Thanks Prema for trying and let me know the feedback. Glad it came out well.

      Delete
  5. UnknownApril 21, 2019 at 1:34 PM

    Can anything be replaced instead of coconut?

    ReplyDelete
    Replies
    1. SandhiyaApril 21, 2019 at 9:40 PM

      No, coconut is the key ingredient in this curry to get that taste.

      Delete
  6. TomMay 1, 2019 at 4:09 AM

    Is salt needed?

    ReplyDelete
  7. UnknownMarch 20, 2022 at 5:07 AM

    Hi no YouTube of yrs

    ReplyDelete
    Replies
    1. SandhiyaJune 1, 2022 at 7:08 PM

      I have ! But not uploading often. If interested, check out here https://www.youtube.com/channel/UCZaWx9btvmDATsQMBccMclQ

      Delete