Murungakkai or drumsticks cooked in a tamarind strain and finished the a coconut, poppy seed, cashew and cardamom paste and later tempered with more cashewnuts. Give this kuzhambu a shot. Pairs incredibly well with steaming hot rice or crisp dosais or fluffy idlies. Recipe text below.
Ingredients :
1. Small onions - 10 nos (peeled)
2. Tomato - 1 no (chopped)
3. Green chillies - 2 slit
4. Drumsticks - 2 nos
5. Garlic - 4 pods (optional)
6. Sambar powder - 3 tsp
7. Tamarind water - 500 ml (from size of medium lemon)
8. Turmeric - 1 tsp
9. Salt
To be ground to a paste:
1. Coconut - 2 tbsp
2. Poppy seeds - 2 tsp
3. Cashew Nuts- 15 nos
4. Cardamom - 5 nos
Tempering:
1. Oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 1tsp
4. Urad dhal - 1 tsp
5. Cinnamon stick - 1 inch
Method :
* In a wok, boil tamarind water along with turmeric and salt and add the cut drumsticks. Cover and cook.
* In a separate wok, add oil and temper with mustard, fenugreek seeds and urad dhal.
* Add slit green chillies, small onion, curry leaves and saute.
* Now add the chopped tomatoes, sambar powder, salt. Cover and cook.
* Make a fine paste of all ingredients mentioned under to be ground to a paste.
* Add the sauteed tomatoes, onions to the tamarind, drumstick curry. Allow to boil.
* Add the ground paste to the boiling mixture and reduce heat. Check for salt.
* Temper finally with roasted cashews (optional)
* Serve hot with rice or idlies/ dosais
Note :
Brinjals/ Lady's finger can be used instead of drumsticks.
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