MURUNGAKKAI KARA KUZHAMBU (DRUMSTICK SPICY CURRY)

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Murungakkai Kara Kuzhambu

(Spicy & Sour Drumstick Curry)


This traditional South Indian Murungakkai Kara Kuzhambu is a flavorful, tangy gravy that relies on the deep aroma of gingelly oil and a perfect blend of spices. Here is the rephrased recipe with a clean, professional layout.

Ingredients

  • Main Vegetable: 2 Drumsticks (Murungakkai), cut into 2-inch pieces.

  • The Aromatics

    • 8 cloves Garlic

    • 2 Shallots (chopped)

    • 1 Tomato (chopped)

    • 1 sprig Curry leaves

  • The Sour Base: 1/2 cup Tamarind juice

  • Spices & Seasoning

    • 3 tsp Sambar powder (or coriander powder)

    • 1 tsp Chilli powder

    • 1/4 tsp Turmeric powder

    • 1/4 tsp Asafoetida (Hing)

    • Salt to taste

  • Tempering / Seasoning

    • 2 tbsp Gingelly oil

    • 1 tsp Chana dal

    • 1 tsp Urad dal

    • 1/2 tsp Mustard seeds

    • 1/2 tsp Cumin seeds

    • 1/4 tsp Fenugreek seeds

    • 2–3 Dried red chillies

Preparation Steps

  1. Prepare the Tempering: Heat the gingelly oil in a pan. Add the chana dal, urad dal, cumin seeds, dried red chillies, asafoetida, fenugreek seeds, and mustard seeds. Sauté until the mustard seeds begin to splutter and the dals turn golden.

  2. Sauté Garlic & Onions: Add the garlic cloves to the tempering and cook on low heat until they turn a light golden brown. Stir in the chopped shallots and curry leaves, sautéing until the shallots are translucent.

  3. Cook the Tomatoes: Add the chopped tomatoes. Cook for 2 to 3 minutes, pressing down until they become soft and mushy.

  4. Spice Infusion: Add the turmeric powder, chilli powder, sambar powder, and salt. Mix thoroughly and cook on medium heat for about 3 minutes to allow the spices to bloom.

  5. Add Drumsticks: Toss the cut drumsticks into the masala. Stir well for 2 minutes to ensure the vegetables are well-coated.

  6. Simmer: Pour in the tamarind juice and enough water to reach your desired consistency. Bring the mixture to a boil and cook for 10 minutes, or until the drumsticks are fully cooked and tender.

  7. Final Reduction: Maintain medium heat and continue cooking until the gravy thickens and the oil begins to surface at the top.

Chef's Tips

  • Flavor Swap: If you don't have sambar powder, coriander powder works as an excellent substitute.

  • Vegetable Variations: You can replace drumsticks with brinjal (eggplant) or use a mix of both.

  • Vathal Kuzhambu: This recipe serves as the perfect base for Turkey Berry (Sundakkai). When made this way, it is known as the classic spicy and sour Vathal Kuzhambu.

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