Murungaikai vathal kuzhambu/Drumstick tamarind gravy

Murungaikai vathal kuzhambu - Murungaikai vatha kuzhambu with vathal kuzhambu powder. Drumsticks cooked in tamarind extract with vathal kuzhambu powder. A simple gravy which can be prepared in a jiffy if you have vathal kuzhambu powder ready. 

How to Make:

Season the sesame oil with mustard and fenugreek seeds, asafoetida, tuvar dal, red chillies and curry leaves. Sesame oil, crystal salt, solid asafoetida works best for traditional kuzhambus. Saute drumsticks and vathal kuzhambu powder in the seasoned oil. Cook drumsticks along with kuzhambu powder, turmeric powder, red chilli powder in the tamarind extract. Garnish with curry leaves which is the only herb used in the gravy. Make it thick as a thokku for extended storage.

Accompaniments:

It goes well with upma, pongal, khichdi. Paruppu podi/thogayal with rice, Vathal kuzhambu and kootu is the best combination.

Storage:

You can store it for 2 days in the fridge.

Substitutions:

• Use shallots/ brinjal/ladies finger the place of drumstick. Saute brinjals and ladies finger in oil and add it in the final stage.
• Use the same quantity of sambar powder instead of vathal kuzhambu powder
• Use dried turkey berries or any dried veggies instead of fresh ones.

Variations:

Omam kuzhambu:

Heat sesame oil, Add mustard seeds, tuvar dal, red chillies, hing, curry leaves for tempering. Add 1 tbsp of omam/ajwain allow to crackle. Add 2 tbsp of vatha kuzhambu podi, turmeric powder and red chilli powder. Saute well. Add tamarind extract, crystal salt and boil till kuzhambu thickens.

Jeera Kuzhambu:

Heat sesame oil + ghee. Add mustard seeds, tuvar dal, red chillies, hing, curry leaves for tempering. Add a tbsp of jeera, allow to crackle. Add 2 tbsp of sambar powder, turmeric powder and red chilli powder. Saute well. Add tamarind extract, white crystal salt and boil till kuzhambu thickens.

Pre - Preparation:

Soak tamarind in a cup of warm water for 15 minutes. Squeeze and extract thick juice.

You may also try:

Sundaikkai Vathal Kuzhambu

Equipment used: Kadai/saucepan.

Recipe:

Drumstick Vathal Kuzhambu

A tangy spicy tamarind based gravy for rice and khichdis.

                                            Total time taken: 20 minutes.

                                                No. Of servings: 4.

                                                 1 cup = 200 ml.

Ingredients with measurements:

Drumstick - 2

Tamarind - small lemon sized.

Spice powders:

Vathal kuzhambu podi - 2 or 3 tsp

Turmeric powder - 1/2 tsp.

Red chilli powder - 1/2 tsp.

White crystal salt - to taste

Tempering:

Sesame oil - less than 1/4 cup.

Mustard seeds - 1/2 tsp.

Fenugreek/ methi seeds - 1/4 tsp 

Tuvar Dal - 1 tsp.

Asafoetida - a pinch.

Curry leaves - 1 sprig.

Directions with pics:

1. Heat oil in a kadai/pan, add mustard seeds, when it crackles, add methi seeds, tuvar Dal, when Dal becomes golden, add red chillies, curry leaves.

2. Add 2 tsp of vathal kuzhambu powder, sauté well.

3. Add tamarind extract, turmeric powder, salt.

4. Add a cup of water. Cook till drumstick become tender.

5. Add red chilli powder and cook till gravy gets reduced in quantity.

6. Remove from heat.

Note:

• A tsp of rice flour can be mixed with a 1/4 cup of water and added in the final stage for thickening.