Loading...
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.
For 4 servings
Prepare Tamarind Extract
Temper Spices and Sauté Aromatics
Cook Vegetables and Spices
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 196.19 calories per serving with 3.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kuzhambu
Rest and Serve
Add other vegetables like brinjal (eggplant), yellow pumpkin, or potatoes along with the drumsticks for a mixed vegetable kuzhambu.
For a richer, thicker gravy, grind 1/4 cup of grated coconut with 1/2 tsp of cumin seeds and a little water to a fine paste. Add this paste during the last 10 minutes of simmering.
For a sattvic version, you can omit the sambar onions and garlic. The flavor will be different but still delicious.
Add 1/4 cup of cooked toor dal (pigeon peas) along with the tamarind water to make it more like a traditional sambar.
Drumsticks are an excellent source of Vitamin C and antioxidants, which help strengthen the immune system and protect the body against infections.
Tamarind is a natural laxative and has been used for centuries to aid digestion. Spices like asafoetida and fenugreek also help prevent bloating and indigestion.
The spices used in this kuzhambu, particularly turmeric and garlic, contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Drumsticks are a good source of calcium, iron, and phosphorus, which are essential minerals for maintaining strong and healthy bones.
A single serving (approximately 1 cup or 285g) of Murungakkai Puli Kuzhambu contains around 180-220 calories, depending on the amount of oil used.
Yes, it is quite healthy. Drumsticks are rich in vitamins, minerals, and antioxidants. Tamarind aids digestion, and the spices used have anti-inflammatory properties. It is also high in fiber and entirely plant-based.
Yes. You can make your own spice mix by dry roasting and grinding 2 tbsp coriander seeds, 1 tbsp chana dal, 1 tsp toor dal, 1/2 tsp fenugreek seeds, and 4-5 dried red chilies.
It pairs best with hot steamed rice. You can also serve it with a side of a dry vegetable stir-fry (poriyal), fried appalam (papad), or a simple omelette.
Leftover kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day.
Bitterness can occur if the fenugreek seeds are burnt during tempering or if too much fenugreek is used. Sauté them on low heat until just golden to avoid this.