Chettinad drumstick kuzhambu is no different it so wholesome and flavorful. Drumstick along with the spices makes it yummy.
Chettinad Drumstick Kuzhambu | Chettinad Murungakai Curry | Drumstick Kulambu with step by step pictures. Drumstick when added to any kuzhabu makes it really delicious and flavorful, so this delicious chettinad drumstick kuzhambu is no different it so wholesome and flavorful. It is cooked in sesame oil for extra flavor and also seasoned with vadagams. You can also add brinjal in the kuzhambu if you prefer. Now lets see how to prepare chettinad drumstick kulambu.
2. Saute for few secs and then add in the curry leaves and shallots ,saute for 2 mins and then add in the chopped onions.
3. Saute till the onions turns glossy and then add in the tomatoes and cook till they turn soft.
4. Now add in the Chilli powder, Coriander powder, Turmeric powder and salt. Mix well and cook in a low flame for few mins till the raw masala smell leaves.
5. Next add in the chopped drumstick, saute well. Soak tamarind in hot water for 10 mins and extract thick tamarind pulp. Add this to the kuzhambu along with ½ cup of water and cook till the drumstick is fully cooked.
7. Next add in the coconut paste to the kuzhambu. Add water to adjust the consistency. Check for salt and spice. Cook in a low flame till it comes to a boil and switch off the stove.
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Chettinad Drumstick Kuzhambu | Chettinad Murungakai Curry | Drumstick Kulambu
Standard 1 cup measures 240 ml
Ingredients
- To Grind:
- Coconut – ¼ cup
- Fennel seeds -1 tsp
- Other ingredients:
- Sesame oil – 3 tbsp
- Mustard seeds -1 tsp
- Cumin seeds – 1 tsp
- Garlic pods – 5-6
- Vadagam – 2 tsp Check notes
- Curry leaves a spring
- Shallots – 5
- Onion – 1
- Tomato - 1
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ½ tsp
- Salt as needed
- Tamarind –small lemon sized
- Drumstick – 2
- Jaggery a small piece
- Water as needed
Instructions
- Heat oil in a kadai , to this add in mustard seeds and cumin seeds ,let them splutter ,Next add in the garlic pods vadagam (You can skip this if you don’t have ,however adding this give a lovely aroma to the gravy).
- Saute for few secs and then add in the curry leaves and shallots ,saute for 2 mins and then add in the chopped onions.
- Saute till the onions turns glossy and then add in the tomatoes and cook till they turn soft.
- Now add in the Chilli powder, Coriander powder, Turmeric powder and salt. Mix well and cook in a low flame for few mins till the raw masala smell leaves.
- Next add in the chopped drumstick, saute well. Soak tamarind in hot water for 10 mins and extract thick tamarind pulp. Add this to the kuzhambu along with ½ cup of water and cook till the drumstick is fully cooked.
- Meanwhile in a blender add in the coconut and fennel seeds along with little water and blend to a smooth paste.Add a small piece of jaggery to the kuzhambu.
- Next add in the coconut paste to the kuzhambu. Add water to adjust the consistency. Check for salt and spice. Cook in a low flame till it comes to a boil and switch off the stove.
Notes
- Serve with Rice and any vegetable side dish.
- Tastes best the next day of preparing the kuzhambu.
- Vadagam are sun dried pre-seasoned balls used for preparing the curries which give a nice flavour. You can add if you have else skip.
- I used store bought vadagam.
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