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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
Prepare Tamarind and Coconut Paste
Temper Spices and Sauté Aromatics
Cook Vegetables and Spices
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 248.85 calories per serving with 4.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kuzhambu
Finish and Serve
You can add other vegetables like brinjal (eggplant), yellow pumpkin, or broad beans along with the drumsticks. Add them after sautéing the tomatoes.
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.
For a richer, more sambar-like consistency, add 1/4 cup of cooked and mashed toor dal along with the tamarind water.
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.
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.
The high Vitamin C content in drumsticks and tomatoes, combined with the anti-inflammatory properties of turmeric, helps strengthen the body's immune response.
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.
One serving of Murungakkai Kuzhambu contains approximately 195 calories, making it a relatively light and healthy main dish when served with rice.
Yes, it is a very healthy dish. Drumsticks are packed with vitamins and minerals, tamarind aids digestion, and the spices used have anti-inflammatory properties. It's a well-balanced, plant-based curry.
Absolutely. If you don't have pearl onions (sambar onions), you can use one large red onion, thinly sliced. The taste will be slightly different but still delicious.
It is traditionally served with hot steamed rice. It also pairs wonderfully with a side of appalam (papad), a simple vegetable stir-fry (poriyal), or a fried fish.
Store any leftover kuzhambu in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving. Do not boil it vigorously.