Murungakkai kara kuzhambu for Rice, Easy South Indian Gravy Recipe
 
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Serves: 4
Ingredients
  • 1 lemon sized tamarind
  • 1 tbsp sesame oil
  • 2 tsp vadagam
  • 1 onion chopped or 5 shallots,
  • 1 medium-sized tomato
  • 300g drumstick
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp chili powder,
  • 2 tbsp coriander powder
Instructions
  1. Soak 1 lemon sized tamarind in water and extract the juice. Heat a kadai with 1 tbsp sesame oil, add 2 tsp Vengaya Kari vadagam(If you Don't have vadagam then add ½ tsp mustard seeds, ⅓ tsp methi seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds) 1 onion chopped or 5 shallots, 1 medium-sized tomato saute well till it turns mushy.
  2. Add 300g drumstick and saute well. Add ¼ tsp turmeric powder, 1 tsp salt cover & cook drumstick for 4 mins or till it becomes soft. Add Tamarind extract, 1 tbsp chili powder, 2 tbsp coriander powder and mix well.
  3. Grind 3 tbsp grated coconut with ⅓ cup of water to a fine paste and add it to the kuzhambu, mix well. Let the kuzhambu boil for 5 mins or till the oil separates on top. Allow it to boil well so that the raw smell will go off. Murungakkai kara kuzhambu goes well with hot steaming rice. Also next day it tastes well with idli or dosa.
Recipe by Prema's Culinary at http://www.premascook.com/2021/01/murungakkai-kara-kuzhambu-recipe.html