July 05, 2015

Spicy Drumstick Gravy(Murungaikkai Venthaya Kaara Kuzhambu)

This  South Indian traditional spicy drumstick gravy is cooked with spices and boiled in tamarind juice. The roasted fenu greek and drumstick give mesmerizing flavour to the gravy and an excellent side dish to curd rice also, This gravy can be used for two days...


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pre time: 05 mins
cooking time: 20 mins
serves: 4

Ingredients for making Spicy Drumstick Gravy:


Tamarind a large lemon size
Gingelly oil (Sesame oil) 3 tb spoons
Drumstick pieces of 2 inch length 10
Turmeric powder 1/2 tea spoon
Coriander seed powder 3 tea spoons
Red chilli powder 2 tea spoons
Rice flour or corn flour 2 tea spoons
For sauteing:
Mustard seeds 1/2 tea spoon
Cumin seeds 1/2 tea spoon
Fenugreek 2 tea spoons
Thur dal 2 tea spoons
Red chillies 3
Hing powder 1/2 tea spoon




How to make Spicy Drumstick Gravy?


Heat a heavy bottomed pan with oil. Add the items given under sauteing. Be aler to note that the fenugreeks are not over burnt. Once the dals and fenugreek turn to golden brown add the drumstick pieces to the oil and fry for few seconds. Now keep the flame to low and add the coriander powder, red chilli powder and turmeric powder and mix well.











Pour the extracted tamarind juice of 500 ml to it. Add required salt. Let the stuff boil in high flame for at least 15 minutes.When the drumsticks are well boiled and the gravy becomes half in quantity, mix the rice flour in half cup of water and add to the boiling stuff.












The gravy gets thickened in few seconds.
Garnish with curry leaves and serve. 





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