A classic Tamil Nadu curry featuring tender drumsticks simmered in a tangy tamarind gravy. This flavorful kuzhambu, spiced with sambar powder and tempered with aromatic spices, is the perfect comfort food when served with hot steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
196cal
4gprotein
21gcarbs
Ingredients
30 g Tamarind (About a small lemon-sized ball)
3.5 cup Water (1.5 cups for soaking tamarind, 2 cups for gravy)
2 pcs Drumsticks (Cut into 3-inch pieces)
3 tbsp Sesame Oil (Preferably nallennai for authentic flavor)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting South Indian stew made with tender cabbage and soft-cooked moong dal, simmered in a fragrant coconut-cumin paste. It’s a wholesome and mildly spiced dish, perfect with rice.
About Murungakkai Puli Kuzhambu, Steamed Basmati Rice and Cabbage Kootu
Tangy Murungakkai Puli Kuzhambu with fiber-rich Cabbage Kootu – a gut-friendly, homestyle meal!
This tamil dish is perfect for lunch. With 702.81 calories and 17.87g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
6 cloves Garlic (Lightly crushed)
1 pcs Tomato (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
3 tbsp Sambar Powder (Adjust to your spice preference)
0.25 tsp Asafoetida
1 tsp Jaggery (Powdered or grated)
1.5 tsp Salt (Or to taste)
Instructions
1
Prepare Tamarind Extract
Soak the tamarind in 1.5 cups of hot water for 15 minutes.
Once softened, squeeze the pulp thoroughly with your hands to extract the juice.
Strain the liquid through a fine-mesh sieve into a bowl, pressing the pulp to get maximum extract. Discard the solids and set the tamarind water aside.
2
Temper Spices and Sauté Aromatics
Heat sesame oil in a heavy-bottomed pan or clay pot (manchatti) over medium heat.
Add the mustard seeds. Once they begin to splutter, add the fenugreek seeds, urad dal, and curry leaves. Sauté for 30-40 seconds until the dal turns golden and the leaves are crisp.
Add the peeled sambar onions and crushed garlic. Sauté for 4-5 minutes until the onions turn soft and translucent.
3
Cook Vegetables and Spices
Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
Add the drumstick pieces and sauté for 2 minutes, ensuring they are well-coated with the onion-tomato mixture.
Reduce the heat to low, then add the turmeric powder, sambar powder, and asafoetida. Stir continuously for 1 minute until the raw smell of the spices disappears.
4
Simmer the Kuzhambu
Pour in the prepared tamarind extract and the remaining 2 cups of water.
Add salt and jaggery powder. Stir well to combine all ingredients.
Increase the heat to medium-high and bring the kuzhambu to a rolling boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes.
Cook until the drumsticks are tender and the gravy has thickened slightly. A sign of a well-cooked kuzhambu is a thin layer of oil floating on top.
5
Rest and Serve
Turn off the heat and let the kuzhambu rest for at least 10-15 minutes to allow the flavors to meld.
Serve hot with steamed rice, appalam (papad), and a vegetable stir-fry (poriyal).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
In a pressure cooker, combine the rinsed moong dal, chopped cabbage, onion, tomato, and turmeric powder.
Add 2 cups of water and mix well.
Secure the lid and pressure cook on medium heat for 3 whistles, about 10-12 minutes. Turn off the heat and allow the pressure to release naturally.
2
Prepare the Coconut Paste
While the dal is cooking, add the grated coconut, cumin seeds, green chilies, and optional rice flour to a small blender jar.
Add about 1/4 cup of water and grind to a smooth, fine paste. Set aside.
3
Combine and Simmer
Once the pressure has released, open the cooker. The dal and cabbage should be soft-cooked.
Gently mash the mixture with the back of a ladle for a slightly creamier consistency.
Stir in the ground coconut paste and salt. Add the remaining 1/4 cup of water, or more, to adjust the consistency to your liking.
Place the cooker back on low heat and bring the kootu to a gentle simmer. Cook for 4-5 minutes, stirring occasionally, until the raw aroma of the paste disappears. Do not let it boil vigorously.
In a small pan (tadka pan), heat the coconut oil over medium heat.
Add the mustard seeds and let them splutter completely.
Add the urad dal and sauté until it turns light golden brown.
Add the broken dry red chili, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Be careful not to burn the spices.
5
Finish and Serve
Immediately pour the hot tempering over the simmering kootu and mix well.
Garnish with freshly chopped coriander leaves.
Serve Cabbage Kootu hot with steamed rice, chapati, or as a side dish with sambar rice.
