Murungakkai/ drumstick poricha kuzhumbu recipe

       A couple of  years back , I had some guests from Chennai. That was the first time, I cooked elaborate south indian meals everyday as they were not accustomed to rice, dal/rasam, curry/subji, chapatis etc which I cook on a everyday basis. I do make a complete tamil lunch twice or thrice a week. So that time , I used to be in a real confusion on what to cook everyday. But they were kind enough to suggest me menus, teach me new recipes or even cook some authentic dish. So murungakkai /drumstick poricha kuzhumbu was one of them. I used to make poricha kuzhumbu with  a mixture of vegetables.But with drumsticks-this was new to me. After a long time now, when I could lay my hands on really fresh and good drumsticks, I made this for our weekend lunch.It was really good and I think I should make this kind of dishes quite often as everyone enjoyed it.

Print Recipe
Murungakkai/ drumstick poricha kuzhumbu recipe Yum
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 5 - 6 Drumsticks
  • 1/2 cup Peas -(optional)
  • 1 tsp Turmeric powder
  • to taste Salt
  • 1 tbsp Tamarind paste
  • 1 tsp Sambar powder
  • 1/2 cup Mung dal
To roast and grind-
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 5 - 6 Drumsticks
  • 1/2 cup Peas -(optional)
  • 1 tsp Turmeric powder
  • to taste Salt
  • 1 tbsp Tamarind paste
  • 1 tsp Sambar powder
  • 1/2 cup Mung dal
To roast and grind-
Instructions
  1. Heat oil in a pan. Add the ingredients(under roast and grind).Saute till the coconut almost starts to brown. Cool and grind it to a smooth paste adding few drops of water while grinding.
  2. Chop the drumstick into long pieces of size as you wish. Heat a kadai/pan with water . Add salt and turmeric powder. Add the drumstick pieces along with peas if adding. Allow it to cook till soft. Add tamarind paste and sambar powder when it is getting cooked.
  3. Cook the mung dal in a cooker till soft and mushy.
  4. When the drumstick is cooked well, add the ground paste and cooked mung dal. Mix well.
  5. Heat oil in a pan. Add mustard seeds. When it crackles, add asafoetida, udid dal and channa dal along with curry leaves and dried red chillies. Add the seasoning to the gravy.
  6. Cook for next 2 minutes mixing everything well together. Switch off the flame.
Recipe Notes

   Serve this with rice. I make another side dish called arachu kalaki for this.(recipe in my next post.)

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0
 

10 Comments

  1. Balakrishna Saraswathy

    my fav gravy ..looking yummy and tasty:)

     
  2. jeyashrisuresh

    My all time fav kootu. Looks very tempting and clicks are so bright

     
  3. Priya Suresh

    Super flavourful dish, looks fantastic and inviting.

     
  4. I do make this very often. Yours’ looks lovely.

     
  5. Premalatha Aravindhan

    Delicious kuzhambu,yum…

     
  6. Hamaree Rasoi

    so nice of them to help you with the menu and you also learned few new dishes …looks yummy

     
  7. Wow its same like sambar.Anything with drumstick tastes good.

     
  8. That looks so delicious. I’ve not tried poricha kootu with just drumsticks.

     
  9. such a lovely delicious curry, drool worthyPriyaCook like Priya

     
  10. Shama Nagarajan

    delicious …join me in Fast Food event – Vermicilli

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*