Drumstick Potato Puli Kuzhambu(Drumstick Potato in Tamarind Sauce )

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Yield: 4
• Skill Level: Easy

Ingredients:

• Drum Stick (cut into 2 inch pieces) – 3-4 nos.
• Potato (cut into long pieces) – 2-3 medium
• Turmeric Powder – 1/2 tbsp
• Red Chili Powder – 1 tbsp
• Salt as per taste –
• Panch Phoran (mustard seeds, cumin seeds, fennel seeds, fenugreek and black cumin seeds) -11/2 tbsp
• Mustard Oil – 2-3 tbsp

Instructions:

• Heat the mustard oil in a pan on medium flame, add panch phoron and fry for 1-2 min.
• Add potato and fry for 3-4 min.
• Add  drumstick fry for 6-7 min.
• Add salt, turmeric powder , red chili powder and 1-2 cups of water.
• Cover and cook for 5-6 min or till the curry becomes little thick
• Serve hot drumstick with potato curry with rice/roti.

Soybean Drumstick Curry

A fantastic Protein rich combination that you got to try. .

 

Ingredients (240 ml cup used)

• 2 drumsticks
• ¾ to 1 cup soy beans( Soaked overnight and Cooked)
• 2 onions chopped finely
• 1 green chili slit
• ½ tsp. red chili powder
• ½ to 1 tsp. garam masala
• Salt to taste
• 1 large tomato (optional)
• 1 sprig curry leaves
• Pinch of mustard
• ¼ tsp. cumin
• ½ tsp. ginger garlic paste (optional)
• Oil as needed

Instructions

1. Heat a pan with oil, add cumin, mustard and curry leaves. When they begin to splutter, add onions and green chili, sprinkle salt and fry till lightly golden.
2. Add ginger garlic paste if using. This is optional. Fry till it becomes fragrant. If using tomatoes, add them and fry till they turn soft and mushy
3. Add drumsticks and soy beans. fry for 3 minutes
4. Add salt, turmeric, red chilli powder & garam masala. fry for a min
5. Add enough water to immerse the drumsticks and cook till the drumsticks are cooked
6. Simmer for about 5 mins on a very low flame. This brings in a lot of flavor to the curry. If there is lot of water left, you can evaporate it on a high flame. Bring it to the consistency you desire and switch off the heat.Serve soy drumstick curry with rice or phulka.

Drumstick thoku/ Murungakai thoku

Many years ago I remember having tasted drumstick thoku and quite enjoying the taste. Moreover the fact that a vegetable like drumstick could also be pickle never ceased to amaze me. Well, what got me enthused this time was a packet of lovely long drumsticks all the way from Kerala. And believe me. I am not exaggerating … each of them was close to a meter in length.An overdose of sāmbhar was surely not my idea of using those lovely succulent drumsticks so I decided to try a thoku. Reminiscing about that thoku  I had  almost a decade ago I realized that  it was from the kitchens  of Andhra. 

Drumstick thoku/ Murungakai thoku

Ingredients 
Drumsticks: about 4 cups (cut into 2 inch long pieces)
Chilli Powder: ½ cup
Gingerly /Sesame seed Oil: 1 cup
Salt: to taste
Turmeric Powder: 1 teaspoon
Tamarind Pulp:  a large lemon sized ball
Onion: Finely Chopped 1 cup
Tomato: finely chopped 2 cups   

Seasoning 
Mustard Seeds: 2 teaspoons
Fenugreek seeds: 1 teaspoon (dry roasted and coarsely ground)
Asafoetida: ½ teaspoon
Whole Dried chilies: broken 10 nos
Garlic: 8 flakes

Procedure:

Drumstick thoku/ Murungakai thoku

Wash the drumsticks, wipe them dry and cut them into 2 inch long pieces. Spread them out on the kitchen towel and leave it under the fan to dry for an hour or so.

Heat about 4 tablespoons of oil and fry the drumsticks pieces for about 5minutes. Stir them gently once in a way. Keep the lid covered initially, towards the end, take off the lid and allow the moisture to evaporate.

Once the pieces appear fried, take it out of the oil and keep it aside.

To the remaining oil, add the rest of the oil kept aside. Once the oil is hot, season it with chopped onions, chopped tomatoes,broken dry chilies, mustard seeds, asfoetida powder and garlic. Allow the garlic flakes to fry well.

Add the coarsely ground fenugreek seeds.

Turn off the fire,allow it to cool a little and then add the chilly and turmeric powder and salt.

Mix all these ingredients well and now add the tamarind pulp and place it on the stove again.

Allow it to cook till all the water evaporates and the oil starts to float on the surface.

Turn off the fire and add the fried drumstick pieces into the fried paste.

Allow it to cool thoroughly and then bottle it.

This pickle keeps for about 6 days. You could alternately tuck it away in the refrigerator if need be.

Chettinad Drumstick rasam

The most common dish with drumsticks is Sambar which is very tasty and quite common among south Indian homes.Apart from Drumstick sambar and Mulakkada Masala(which are our family favorites) this drumstick rasam is also quite regular at our home.The flavor from the drumsticks adds a nice punch to the rasam which makes it tastier.This rasam is not quite common even among south Indians and hence I wanted to share the recipe for those who are not familiar with it.

 Chettinad Drumstick rasam

Ingredients

1-2 Drumsticks, tender and fleshy ones
1 Tomato, quatered
1/4 cup Tur dal
a lemon sized ball of Tamarind or 1 tsp tamarind paste
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Mustard seeds
1/4 tsp Jeera seeds
1-2 Red Chillies (dried)
a pinch of Hing
a few Curry Leaves (kadipatta)
Oil or Ghee for frying
A few Coriander leaves, chopped fine

To grind :
1 tomato
1/4 tbsp jeera(cumin)

 Chettinad Drumstick rasam

1/4 tbsp Pepper
2 cloves garlic

Method:

Pressure cook the tur dal till it’s soft (3-4 whistles)
Soak the tamarind in 4 cups water and strain the juice
Pour this juice in a vessel and add the tomatoes, turmeric powder, rasam powder and salt. Keep on gas in medium flame.
Boil the drumsticks seperately till cooked.
Remove the insides of the drumsticks and put it in the tamarind water mixture.
Bring the whole mixture to a boil.
Add the tur dal and the ground paste boil on medium flame for 5-6 mins.
Season with mustard, jeera, hing, red chillies, curry leaves & ghee (you can season in oil also).
Garnish with coriander leaves and lemon juice, serve hot with rice.

Note: You can soak vadas to the rasam and eat it as “Rasa Vadai”!

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Ingredients

                                                                         Serves 2 - 3

1.       Drumstick – 3 big

2.       Tamarind – Lemon sized ball

3.       Brown Chickpeas – 1 cup(cooked)

4.       Jaggery – 1 tblsp

 .      Turmeric  Powder – ½ tsp

To be roasted and ground

1.       Asfoetida – small piece

2.       Channa Dal – 1 tsp

3.       Black pepper – ¼ tsp

4.       Dried Red Chillies – 3- 4

5.       Grated Coconut – ½ cup

For Seasoning

1.       Coconut Oil – 1 tsp

2.       Mustard Seeds – 1 tsp

3.       Curry leaves – a few

Method

Soak tamarind in hot water for about 10 mins. Squeeze and extract tamarind juice. Keep aside.  Pressure cook chickpeas . Once well cooked and keep aside. Cut drumstick into small pieces. In a pan, add a tsp of oil and fry the drumstick pieces with a little salt for about 5 – 7 mins. .  In a vessel pour the tamarind extract; add the fried drumstick pieces, turmeric powder, salt and jaggery. Allow this to boil till the raw smell of tamarind goes and the vegetable is cooked.

For the spice paste:

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Heat a tsp of oil, add asfoetida, allow it to fry, then add channa dal fry for a minute then add the pepper and finally add the chillies. Fry this till the Channa dal turns a nice golden color. Take this out in a plate. Fry the grated coconut for a few mins. Grind the spices with coconut to a smooth paste by adding little water.

Once the vegetable is cooked add the cooked brown chickpeas and stir well. Bring to boil. Then add the spice paste and allow to boil for about 2 mins. Add water by checking for consistency. Remove from heat.

Heat a tsp of coconut oil. Add mustard seeds. Once the seed start spluttering pour it on top of the Pitlai and garnish with curry leaves.

Nutritious drumstick Pitalai is ready. Goes well with steaming hot rice and some vegetable curry. Also try it as an accompaniment with Idly, Dosa or even Adai.

PULI KUZHAMBHU | BRINJAL AND DRUMSTICK PULI KUZHAMBHU RECIPE

PULI KUZHAMBHU | BRINJAL AND DRUMSTICK PULI KUZHAMBHU RECIPE

 

Kara Kuzhambu -  This is a spicy and popular gravy prepared in South India. It is prepared by cooking the vegetables in tamarind extract, spiked with a special blend of spice powder. Its is served with rice along with any mild vegetable poriyal or kootu. It is one of the most liked kuzhambu as it is very easy to prepare.  The vegetables that are most commonly used for this gravy are Drumstick ,Brinjal ,ladies finger, taro root and garlic. Pulses like chickpeas and  dry beans (mochai) can also be used in preparing this spicy Kuzhambu. 

My choice of vegetables for preparing this kuzhambu is drumstick and brinjal, nothing can beat this combination. You can also prepare other  tasty dishes with this combo vegetable like sambar , poriyal and I have already posted the recipe for Drumstick and Brinjal Sambar .   This simple and easy drumstick and brinjal kara kuzhambu tastes best when served with cabbage kootu along with some fryums. 

Serves : 4

Preparation time : 10 mins.

Cooking time : 25-30 mins

Ingredients for kara kuzhambu

Add caption

• 1 drumstick , cut into 2 inch pieces
• 2 small sized Brinjal, diced and keep it immersed in water till required 
• Tamarind extract -( extracted from medium sized lemon) - 2 1/2 - 3 cups
• 1 medium sized onion, roughly chopped
• 1 medium sized tomato, chopped 
• 2 tablespoon of Sambar Powder
• A pinch of asafoetida
• 1 tsp. of mustard seeds
• 1/2 tsp. of fenugreek seeds
• A sprig of curry leaves
• 1 tbsp. of gingelly oil
• 1 tsp. of powdered jaggery
• 2 tablespoon of Oil
• Salt

Preparation

Heat oil in a kadai, add mustard seeds,once they crackle, add the fenugreek seeds and curry leaves. Fry for a second.

Add the chopped onions and fry until it turns translucent.Then add the tomatoes , followed by drumstick and brinjal. Fry for a couple of minutes.

Pour the tamarind extract ,tip in the sambar powder, asafoetida  and salt.

Cover and cook on medium flame.Allow it to boil until the veggies are cooked and the raw smell of the tamarind disappears.

When the kuzhambu comes to the right consistency (i.e.) a little bit thick add the jaggery powder and allow it to boil for few more minutes.

Pour the gingelly oil on top and remove from heat.

Spicy Drumstick and Brinjal Kara kuzhambu is ready to be served.

DrumStick Capsicum Masala with Mint Lemon Rasam

DrumStick Capsicum Masala with Mint Lemon Rasam

 Murungakkai masala is drumsticks curry with coconut. Drumsticks ( murungakkai / munagakaya ) are very commonly used in South Indian cuisine. They give a wonderful aroma when used in sambar or curries. This drumstick masala dish is cooked with coconut and tastes very good as a side dish for rice. Now on to the easy recipe for delicious murungakkai masala.I added Capsicum too. The flavors were really amazing

Ingredients

• 2 drumsticks / murungakkai
• 1 green Capsicum
  
• 1 onion, large
  
• 2 tomatoes, medium-sized
  
• 2 tbsp grated coconut
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp fennel seeds / sombu / saunf
  
• 1 tsp grated ginger
• 1/2 tsp mustard seeds
• A few curry leaves
• Salt to taste

  

  DrumStick Capsicum Masala

  
  

Method

• Chop drumsticks into around 2 inch pieces and cook them in enough water along with salt
• Chop onions and grind them into a paste
• Chop tomatoes and grind them separately
• Grind grated coconut with fennel seeds
• Heat around 1 tbsp oil in a kadai. Add mustard seeds
• When they splutter, add curry leaves, grated ginger and the ground onion paste
• Fry the onion paste till the raw smell goes
• Add capsicum
• Now add the tomato puree along with salt, turmeric powder, red chilli powder and coriander powder
• Fry this till the raw smell of tomatoes goes
• Add the ground coconut paste along with cooked drumsticks
• Add a little water and let this cook for 3-4 minutes till the drumsticks are coated with the masala
• Murungakkai Capsicum masala is now ready to be served hot as a side dish for rice!

Ingredients for preparing Lemon Mint  Rasam

• Lemon (Nimbu, Cheru Naranga), small – 2 nos
• Red Gram (Arhar Dal, Toor Dal, Thuvaram Parippu) – 1/4 cup
• Green Chillies (Hara Mirch, Pacha Mulagu) – 3 nos
• 5-6 stalks of Mint
• Ginger (Adarak, Inchi) – 1 small piece
• Garlic (Veluthulli, Lahsun) – 4 cloves (Optional)
• Salt to taste
• Turmeric Powder (Haldi, Manjal Podi) – 1/2 tsp
• Rasam Powder – 2 tsp
• Asafoetida (Heeng, Kayam) – 1/4 tsp
• Tomato (Tamatar, Thakaali) – 1 no

  

   Mint Lemon Rasam

  
  

For Seasoning

• Oil or Ghee – 1 tsp
• Mustard Seeds (Rai, Kadugu) – 1/2 tsp
• Curry Leaves – 1 stalk
• Coriander Leaves (Dhania Patha, Malliyila) for garnishing
  

Steps for preparing Mint  Lemon Rasam

1. Cook Red Grams in a pressure cooker with enough water until its soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.
   
2. Take a vessel and mix the cooked Red Grams, slitted Green Chillies, chopped Garlic, chopped Ginger, Salt, Turmeric Powder, Rasam Powder, Asafoetida and quartered Tomato with 3 cups of water.
3. Heat the vessel and allow the contents to boil. Simmer on low fire for 10 minutes.
   
4. Heat Oil or Ghee in a pan and splutter the mustard seeds. Now add the Curry Leaves. Add this mixture into the Lemon Rasam.
5. Squeeze and strain the lime juice from the Lemons.(If you are using tomatoes in Lemon Rasam reduce the quantity of lime juice.)
6. When Lemon Rasam becomes cold, add the lime juice.
7. Garnish Lemon Rasam with chopped coriander leaves and mint stalks.
8. Now Lemon Rasam is ready to serve with rice.