Murungakai Puzhi Kuzhambu

I love tangy curries and kara/Puzhi kuzhambu tops the list. Veggies like drumstick, ladies finger, radish are best suited to make this kind of kuzhambu. The tanginess and spice is imparted to the vegetable and they taste awesome. Puzhi Kuzhmabu, a poriyal and some papad - makes for an awesome lunch on a cold day.

Ingredients

Serves - 2
Spice Level - High
Prep Time - 20 min
Cook time - 20- 30 min

Drumstick - 1 , cut into medium sized pieces , half cooked in a cup of water [ microwave for 3-4 minutes on high]
Shallots/Small onion - 15 peeled
Garlic pods - 10 peeled
Tomato - 1 , chopped
Curry Leaves - 2 sprigs
Tamarind - size of a lemon
Water - 3 cups
Kuzhambu powder - 4 Tbsp
Coriander powder - 1 Tsp
Salt - as per need
Turmeric - a pinch
Oil - 3 Tbsp
Mustard - 1 Tsp
Hing - 1/2 Tsp
Fenugreek - 1/2 Tsp

How do you do it

1. Make a thick tamarind extract by using 1/4 cup water and the lemon sized tamarind piece. Mix 3 cups of water to it, add the coriander powder, kuzhambu powder mix well. Keep aside.

2. Heat oil in a kadai. Add hing, mustard , fenugreek , curry leaves to temper. Add the shallots and garlic pods and saute well until the shallots turn translucent. Add the tomatoes now, some salt and turmeric and cook till they become soft and mushy.

3. Add the drumstick pieces along with the water used to cook it in and boil for a minute.

4. Add the tamarind extract prepared in step one now, remaining salt, simmer flame and close the lid of kadai.

5. Cook until the curry is reduced in half/thickened or until oil floats on top.

Serve with appalam and steamed rice.


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