Murungakkai (Drumstick) Poricha Kuzhambu

Recipe Categories: Indian

Murungakkai (Drumstick) Poricha Kuzhambu

SERVING SIZE – 4

INGREDIENTS:

  • Murungakkai (Drumstick) – 2 sticks [or you can use Frozen drumstick- 10-12 nos]
  • Tomato (medium) – 1 no
  • Toor dal – ¼ cup
  • Sambar powder – 1 tbsp [or] to taste
  • Hing – ¼ tsp
  • Salt – to taste
  • Coriander leaves – few

TO GRIND:

  • Channa dal – 1 tbsp
  • Grated coconut – 4 tbsp
  • Curry leaves – 1 sprig

For Seasoning:

  • Coconut oil / any cooking oil – 1 tbsp
  • Mustered seeds – 1 tsp
  • Urad dal (split) – 1 tsp

PREPARATION:

  • Cook the toor dal with enough water and turmeric powder in the pressure cooker for 3 whistles.
  • Take a pan, add few drops of oil and add channa dal. Fry till golden color and let it cool.
  • Grind it with coconut and curry leaves with some water to the paste consistency.
  • Take the heavy bottom pan. Add cut drumstick , chopped  tomato, sambar powder, hing and enough water. Let it boil until the veggies are cook.
  • Then add the cooked and mashed toor dal and salt. Cook it for 1 minute. Add the ground paste from step 2, mix it well. Add some water. Let it cook until all blends to gravy consistency.
  • Take a pan, heat the coconut oil, add mustered seeds. When it splutters, add urad dal. Fry it until golden color. Pour it into the gravy.
  • Garnish it with some coriander leaves.
  • Serve it hot with rice/coconut thogayal rice and veggie poriyal. You can also use as side dish.

Note:

  • If the gravy is too watery add 1 tbsp of rice flour and mix it with water and pour it. Let it boil for 2 minutes.

There are 1 Comment

  1. Posted by Priya Ganesan Reply

    Followed your recipe the way you posted. This dish came out really good.
    Madhu, continue the good work!!

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