MURUNGAKKAI KARA KUZHAMBU

MURUNGAKKAI KARA KUZHAMBU

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