Kanchipuram Style Murungai Kootu | Authentic Tamil Nadu Village Style Drumstick Stew | Murungakai Kootu Recipe| Gluten Free and Vegan Recipe

Hi Supermoms,

It feels so great to be back to sharing recipes after a refreshing break. As you all know I was travelling to Singapore for a cooking experience and I am so happy to share with you that the workshop was a huge success. I must thank all my readers, fans and friends for such a warm welcome to Singapore. I have to thank the World Class Design Studio Chun Tsubaki for inviting me there to conduct the workshop.  

Sharing some pictures from the Masterclass Experience on Every Day Indian Cooking at 

Chun Tsubaki, Singapore. 

The food that was cooked during the experience. Mixing podi with sesame oil to marinate the idli

The joy of cooking 

Sharing about theAncient Indian Spices, Herbs and Condiments that have great healing power 

Attended by very enthusiastic participants who were very keen to know more about the Indian Cuisine, the Masterclass experience was so much fun and satisfying. 

Now, let me share about today's recipe - Drumstick Kootu from Cheyyar, Kanchipuram District of Tamil Nadu. Unlike the usual 'Kootu' ( meaning 'mix') that involves a mixture of dal and vegetables , this kootu recipe is unique and has cooling properties . Simple to make and with just a few ingredients, this kootu beautifully comes together with a handful of ingredients. Fresh drumstick and coconut usually comes from the backyard of our home that makes this kootu even more delectable. This is a family recipe and I am so happy to share it with all of you. 

Kanchipuram Murungakkai Kootu Recipe : 

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup 

Note : Use tender drumstick and fresh homemade coconut milk for best taste. However, you on non-availability of fresh coconut milk, you can use the store bought ones. Also, using earthen pot to cook this curry brings out more authentic flavours. 

Ingredients : 

1-2 drumsticks ( cut into 2" pieces)

1 cup coconut milk

1 sprig curry leaves

salt to taste

To grind :

1/4 cup coconut ( chopped or grated)

3-4 sambar onions/shallots 

1 teaspoon fennel seeds 

1/4 cup water

To temper :

2 teaspoons sesame oil ( or coconut oil)

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

2 dry red chillies ( Salem Gundu Milagai variety is most ideal , add extra if you like it more spicy)

7-8 shallots ( halved)

4-5 curry leaves ( torn roughly)

Method :

1. Heat 1 cup water in an earthen vessel/ kadai and boil the drumsticks. 

Chef tip : Adjust water quantity depending upon the freshness of the drumstick. Fresh and tender drumstick cooks faster . 

2. While the drumsticks are cooking, extract coconut milk .

3. Grind the ingredients that are given under ' To grind'  , to a fine paste .

4. Once the drumstick is tender, add the ground paste , salt and 1/2 cup of water. 

5. Let it cook for 6-7 minutes over low flame .

6. Add the coconut milk and allow it to simmer for just 2 minutes and switch off.

7. In another small pan , heat oil and temper with ingredients given for the same.

8. Add the shallots and pinch of salt.

9. Keep stirring over low flame till they become soft and transparent.

10. Pour this into the drumstick kootu mixture .

11. Taste and adjust salt. 

Your simple, light and tasty summer kootu is ready to be served along with rice .

Happy Cooking !

With love,

Masterchefmom