Sunday, April 7, 2019



It is that time of the year when drumsticks are available in plenty. I make a number of dishes using drumsticks, which as you would know are called : Mashingasaang in my mother tongue, Konkani; Shevgyacha Shenga in Marathi, Sahajan in Hindi, Murungakkai in Tamil, and Nuggekkai in Kannada.

Elsewhere in this blog, you will find recipes for Potato & Drumsticks Upkari, and Magge Mashingasaang Koddel, which are popular dishes in our GSB Konkani cuisine and Shevgyachya Shenganche Pithla from Maharashtrian cuisine.

My friend, Sandhya N. Kamath pointed out a recipe from Tamilnadu called Murungakkai Kara Kuzhambu which I tried out and we liked very much. This is adapted from Murungakkai Kara Kuzhambu by Hema Subramanian of Home Cooking.

The recipe called for the use of gingelly oil but since I don't ordinarily use it, I used my regular Saffola cooking oil.

Ingredients :-

  • Murungakkai (Drumsticks), 2, cut into pieces
  • Chana Dal, ( Bengal Gram),  1 tsp
  • Urad Dal, ( Black Gram Dal) , 1 tsp
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Byadgi Red Chillies, 3
  • Asafoetida, 1/4 tsp
  • Fenugreek Seeds, 1/4 tsp
  • Garlic Cloves, 7-8 
  • Baby Onions/ Shallots, peeled, 1 cup 
  • Curry Leaves, a sprig
  • Medium-sized Tomato, chopped, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • MTR Sambar Powder, 3 tsp
  • Salt, to taste
  • Oil, 2 tbsp
  • Tamarind Puree, 1/2 cup  
  • Water, 1 and 1/2 cups 

  • Method:-

    Wash and cut the drumsticks, without peeling them, into pieces of about 1 and 1/2 inches
    In a thick bottomed kadhai, heat oil and on medium heat add the chana dal and urad dal, followed by  mustard seeds, then cumin seeds, red chillies, asafoetida, and fenugreek seeds
    When the mustard seeds splutter add the garlic cloves and saute 
    Reduce the flame and add shallots and curry leaves and mix well
    Next add the chopped tomato and cook for 2-3 minutes till they become soft 
    To this, add turmeric powder, chilli powder, sambar powder and salt
    Now add the drumstick pieces, the tamarind puree and water and bring to a boil 
    Lower the flame, cover and cook for about 10 minutes or till the drumsticks get done and the oil separates
    Transfer to a serving bowl
    Serve hot with steamed rice

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