Murungakkai Vatha kuzhambu – Murungakkai Kara kuzhambu
Murungakkai Vatha kuzhambu – Murungakkai Kara kuzhambu is a spicy tangy dish made with garlic, drumstick, shallots and sambar powder.
This is one of the dish which my mom makes very often. Inspired from vatha kuzhambu and the love for those drumstick flavoured curry, this dish holds both of these.
Vathal kuzhambu is usually made with any kind of vathal/vattral/vadagam/sundried and it has a process of making the dish which is been adapted in this recipe and not the vathal. The flavor of drumstick in this dish takes it to another level.
I remember my schooldays when one of my bestie use to bring vatha kuzhambu in her lunchbox. I always use to finish it. One day, urging my mom to get the recipe from her mom and she called up and asked for the recipe. My friends mom was so kind that she came all the way home and made it for us. Since then (for past 13 years) , My mom happily makes it for me with addition of drumstick in it!
After eating i always praise her. “Amma nee vera level ma”. She gives me a smile happily!
Ofcourse, where will i get all these creativity and interest in cooking from. I prepare the dish for my in laws, hubby and everybody loves it!
Murungakkai Vatha kuzhambu – Murungakkai Kara kuzhambu pictorial description:
- Heat sesame oil/nallenai in a thick bottomed pan, splutter mustard seeds.
- Drop a pinch of fenugreek seeds/vendhayam and let it get heated up.
- Add a spring curry leaves and let it fry
- Before fenugreek seeds starts browning, add sliced shallots(small onions) and sliced garlic. Some recipes use whole garlic but i prefer slicing it.
- saute until it gets brown. Now add turmeric powder and sambar powder. If your sambar powder is not spicy, add little chilli powder as well. adjust spiciness according to your taste. Mix well and fry for a couple of minutes until powders are fried well in oil.
- Add drumstick pieces. Do not add too much, just for the flavour.
- Pour in tamarind water/extract. For this soak tamarind in 2-3 cups of water. We are not going to add water and only tamarind water is added.
- Add salt
- Add a pinch asafoetida
- Let it boil in medium flame until it thickens and gets saucy.
- Put off and serve with steamed rice and ghee!
Murungakkai Vatha kuzhambu – Murungakkai Kara kuzhambu recipe:
Murungakkai vatha kuzhambu
Ingredients
- 3 tbsp sesame oil
- 1/4 tsp mustard seeds
- 1/8 tsp fenugreek seeds
- 1 spring curry leaves
- 3/4 cup sliced shallots/small onion
- 1/4 cup sliced garlic
- 1/4 tsp turmeric powder
- 2 tbsp sambar powder
- 1 long drumstick
- salt to taste
- 1 lemon sized tamarind
- 1 pinch asafoetida
Instructions
- Heat sesame oil/nallenai in a thick bottomed pan, splutter mustard seeds.
- Drop a pinch of fenugreek seeds/vendhayam and let it get heated up.
- Add a spring curry leaves and let it fry
- Before fenugreek seeds starts browning, add sliced shallots(small onions) and sliced garlic.
- saute until it gets brown. Now add turmeric powder and sambar powder. If your sambar powder is not spicy, add little chilli powder as well. adjust spiciness according to your taste. Mix well and fry for a couple of minutes until powders are fried well in oil.
- Add drumstick pieces and salt. Do not add too much, just for the flavour.
- Pour in tamarind water/extract. For this soak tamarind in 2-3 cups of water. We are not going to add water and only tamarind water is added.
- Add a pinch asafoetida and Let it boil in medium flame until it thickens and gets saucy.
- Put off and serve with steamed rice and ghee!
