Monday, June 22, 2009

Murungaikkai Kuzhambu

Ingredients:
Drumstick - 2 or 3 nos ( cut into each 3'' pieces )
Onion - 1/2 ( cut into small pieces )
Red chillies - 2 nos
Curry leaves - few
Turmeric powder - 1 tsp
Mustard seeds - 1/ 2 tsp
Oil - 1 tbsp
Tamarind juice - 1 cup
Salt to tatse.
For the paste:

Small onion 15 nos or large onions - 1 ( cut into medium size )
Red chillies - 3 nos
Fennel seeds (sombu ) - 1 tbsp
Cumin seeds ( seerakam ) - 1/2 tsp
Poppy seeds - 1 tbsp
Pepper corns (milaku ) -1/2 tsp
Curry leaves - few
Cinnamon - 1 no
Coconut - 2 tbsp ( grated )
Corriander powder -3 tbsp.
In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:
  • In a vessel, add ground masala paste along with drumstick pieces,tamraind juice,turmeric powder, salt and required water.mix well.
  • Cook till the drumstick is cooked and desired consistency is reached.
  • In a another pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, red chillis and curry leaves and saute till brown.
  • Now transfer it to the kulambu.
  • Allow to boil 2 minutes. Remove from flame.
  • Murungakkai kulambu is ready.
    Serve with hot steamed rice.