Murungakkai Kuzhambu
A tangy and spicy South Indian curry made with tender drumsticks simmered in a tamarind-based gravy. This traditional Tamil dish is packed with flavor from sambar powder and a hint of coconut, perfect with hot steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Tamarind and Coconut Paste
- b.Soak the tamarind in 1 cup of hot water for 15-20 minutes.
- c.After soaking, squeeze the tamarind well to extract all the pulp. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Set the tamarind extract aside.
- d.In a blender, combine the grated coconut, cumin seeds, and raw rice. Add about 1/4 cup of water and grind to a very smooth paste. Set aside.
- 2
Step 2
- a.Temper Spices and Sauté Aromatics
- b.Heat the sesame oil in a heavy-bottomed pan or clay pot (kadai) over medium heat.
- c.Add the mustard seeds and wait for them to splutter. Then, add the urad dal, fenugreek seeds, and broken dried red chilies. Sauté for about 30 seconds until the dal turns light golden.
- d.Add the curry leaves and asafoetida. Be cautious as they will splutter.
- e.Immediately add the peeled pearl onions and sauté for 4-5 minutes until they become soft and translucent.
- 3
Step 3
- a.Cook Vegetables and Spices
- b.Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
- c.Add the drumstick pieces and sauté for 2 minutes, ensuring they are well-coated with the onion-tomato mixture.
- d.Stir in the sambar powder and turmeric powder. Cook for 1 minute, stirring continuously, until the raw aroma of the spices dissipates.
- 4
Step 4
- a.Simmer the Kuzhambu
- b.Pour the prepared tamarind extract into the pan. Add 2 more cups of water and the salt. Stir everything together.
- c.Bring the mixture to a rolling boil over medium-high heat.
- d.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes, or until the drumsticks are tender and cooked through. You can check by piercing a piece with a fork.
- 5
Step 5
- a.Finish and Serve
- b.Stir in the ground coconut paste and the grated jaggery.
- c.Mix well and let the kuzhambu simmer on low heat for another 5 minutes. Do not let it boil vigorously after adding the coconut paste, as this can cause it to curdle.
- d.Turn off the heat. Let the kuzhambu rest for at least 10 minutes for the flavors to meld.
- e.Serve hot with steamed rice and a side of appalam (papad).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use tender, fresh drumsticks for the best flavor and texture. Avoid ones that are too mature or have dry ends.
- 2Gingelly (sesame) oil is highly recommended for its authentic nutty flavor, but you can substitute with any neutral vegetable oil.
- 3The small piece of jaggery is crucial for balancing the sourness of the tamarind and the spiciness of the masala.
- 4For a thicker gravy, you can increase the amount of raw rice in the coconut paste to 1.5 teaspoons.
- 5Ensure the coconut paste is ground very finely to achieve a smooth consistency in the gravy.
- 6The flavor of the kuzhambu deepens over time. It often tastes even better the next day.
Adapt it for your goals.
With Other Vegetables
You can add other vegetables like brinjal (eggplant), yellow pumpkin, or broad beans along with the drumsticks. Add them after sautéing the tomatoes.
Without CoconutWithout Coconut
For a lighter version, you can skip the coconut paste entirely. The kuzhambu will be thinner and more tangy. Thicken it with 1 teaspoon of rice flour mixed in water if desired.
With Toor DalWith Toor Dal
For a richer, more sambar-like consistency, add 1/4 cup of cooked and mashed toor dal along with the tamarind water.
Why this is on our healthy list.
Rich in Nutrients
Drumsticks (murungakkai) are a powerhouse of vitamins A, C, and B-complex, as well as minerals like iron, calcium, and magnesium, supporting overall health and vitality.
Aids Digestion
The tamarind and spices like cumin and asafoetida in the kuzhambu stimulate digestive enzymes, helping to improve gut health and prevent issues like bloating and indigestion.
Boosts Immunity
The high Vitamin C content in drumsticks and tomatoes, combined with the anti-inflammatory properties of turmeric, helps strengthen the body's immune response.
Good for Bone Health
Drumsticks are an excellent source of calcium, iron, and phosphorus, which are essential minerals for maintaining strong, healthy bones and preventing age-related bone density loss.
Frequently asked questions
One serving of Murungakkai Kuzhambu contains approximately 195 calories, making it a relatively light and healthy main dish when served with rice.