How to make Murungakkai Puli Kuzhambu/drumstick kulambu
Prep time – under -10 mins
Cook time – under 30 mins
Serves – 3-4
Baby onions (pearl onions) – 8-10
Drumsticks -3 (10-12 pieces)
Gingelly oil – 3 tbsp
Sambar powder – 1 1/2 – 2 tbsp flat
Tamarind – 1 medium lemon sized ball
Salt – as per taste. (I use 1 tbsp flat rock salt)
For the seasoning
Mustard – 1/2 tsp
Fenugreek (venthayam)- 1/2 tsp
Asafoedita/hing – a pinch
Red chillies – 2
Curry leaves – few
Peel peal onions and cut it into half if it is too big.
Cut drumstick into 2 inch long pieces.
Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chillies and curry leaves.
Saute for a few seconds and add baby onions. Fry until onions turn pink and then add drumstick pieces.
Add sambar powder, salt needed and saute for a few seconds. Then add tamarind extract.
Cook on medium flame until it thickens. Serve with rice and any vegetable curry.
Note -This kulambu stays good for 3-4 days if refrigerated.
Same as the above. Instead of baby onions and vegetables, sundakkai vathal or manathakali vathal can be used to prepare vathal kulambu. Check out my sundakkai vathal kuzhambu.
Find more Kuzhambu Recipes