Hope you are all well. Happy Ugadi to all readers .
Drumstick is a flavourful vegetable filled with many health benefits. There is a saying from olden days that the 'drumstick tree' at home is equal having an 'in house' doctor as it has so many healing properties and health benefits. The drumstick leaves and flowers are also used in cooking. I have shared so many ' drumstick leaves' recipes with you all. Hope you tried them .
Today, I am sharing a delicious and authentic dish from Thanjavur. This recipe is a signature dish of my school friend Uthra's mother. She was really kind to share this recipe with me so that I can in turn share it with all of you, to try. An important tip that she shared with me is that adding the asafoetida while the kuzhambu is boiling, adds to a special and unique flavour to the dish.
This Murungakkai Vathal Kuzhambu is a little watery in consistency . You can use thinner variety of drumstick for this kuzhambu. Fresh drumstick gives this kuzhambu the maximum taste.
Vathal Kuzhambu is best enjoyed with steaming hot rice and ghee.
Recipe Courtesy : Mrs. Uthra Ramesh
Thanjavur Style Murungakkai Vathal Kuzhambu :
Preparation time : 5 minutes
Cooking time : 20-25 minutes
Serves : 4
1 cup = 250 ml cup
2 drumsticks ( cut into 5 cm pieces)
gooseberry size tamarind ( soak in 1 cup warm water for 10 minutes and extract the juice )
3 teaspoons sambar powder
1/8 teaspoon turmeric powder
large pinch asafoetida
1 teaspoon rice flour ( mix with 2 tablespoons of water)
salt to taste
For the tempering :
1 tablespoon sesame oil
1 teaspoon mustard seeds
1 teaspoon urad dal/ husked and split black gram
1 teaspoon channa dal /bengal gram
1/4 teaspoon fenugreek seeds/methi seeds
3-4 dry red chillies ( I used Salem Gundu milagai)
1 sprig curry leaves ( torn roughly )
1. Heat a heavy bottom kadai/pan with oil over medium flame and temper with ingredients given for the same.
2. Once tempered , add the drumstick , turmeric powder , salt and mix well.
3. Add the tamarind juice and sambar powder.
4. Cover the kuzhambu with a lid and cook over low flame for 5-7 minutes.
Chef tip : Cook till the raw smell of the tamarind disappears.
5. Now add 1-2 cups of water and allow it to cook for another 4-5 minutes.
Note : If you do not want to add rice flour, then cook a little longer till the kuzhambu thickens.
7. The oil will start separating and the kuzhambu would have thickened a little.
8. Taste and adjust salt .
Chef tip : This kuzhambu is thinner in consistency ( more watery) when compared to the other vathal kuzhambu recipes . Also note, the kuzhambu will thicken when it cools.
Your delicious Murungakkai Vathal Kuzhambu is ready to be served.
Happy Cooking !