March 30, 2016

Murungaikkai / Drumstick Poricha Kuzhambu

An Authentic Tamil Brahmin Gravy made without adding tamarind. A no onion, no garlic recipe which is a flavour-packed lentil based gravy made with special ground paste of roasted spices and coconut. It is made with many vegetables like snake-gourd, brinjals, broad-beans, drumstick, ash-gourd etc.,  It is a different recipe that stands in between Sambhar and Kootu! We usually make this on Sundays to relish its glorious taste fully, because it tastes heavenly when had by mixing with hot steaming rice. Since it doesn't have tangy taste,  in our house we  make any raita as side dish to this.

Pretime: 10 mins
Cooking time: 25 mins
Serves: 4

Ingredients for making Murungaikkai / Drumstick Poricha Kuzhambu:

Drumsticks 4
Thur dal 3 tb spoons pressure cooked with water generous water and a pinch of turmeric powder
Curry leaves
Turmeric powder 1/2 tea spoon
Salt to taste
Hing / Asafoetida powder 1/4 tea spoon
Mustard seeds and urad dal 1 tea spoon each for seasoning
Coconut oil 2 tea spoons

For Sautéing and grinding:

Urad dal 3 tea spoons
Raw rice 1 tea spoon
Red chillies Pepper corns 1 tea spoon
Cumin seeds 1 tea spoon
Grated fresh coconut 3 table spoons
Oil 2 tea spoons

I added two chopped tomatoes with thur dal and pressure cooked it to get mild tangy taste. But it is optional. Keep the boiled dal aside.

Heat a pan with oil and fry the urad dal, red chillies, raw rice, pepper till the dal becomes golden brown. Now switch off the stove. add the cumin seeds and give few stirs.

How to make Murungaikkai / Drumstick Poricha Kuzhambu?

Transfer to fried stuff to the mixie jar and add coconut to it. Grind to paste with water.
In a broad pan boil drumsticks with generous water adding turmeric powder and salt.
When the veggies are cooked well add the hing powder and boiled thur dal and mix well.
Let them boil for three minutes.

Now add the ground paste to it.
The gravy will thicken in few minutes.
Add water to bring into Gravy consistency.
Check out for salt.
Add freshly chopped curry leaves.
Heat a sauteing pan with coconut oil.
Do the seasoning with mustard seeds, urad dal and some curry leaves.