Murungaikai / Drumstick is my favorite vegetable. Many Indian households grow it in their backyards. It is an all time favorite vegetable that can be used to make sambar, puli kuzhambu, aviyal or any kootu. In India we used to get murungaikai easily. But, after moving to the US, I found that getting fresh drumsticks was a miracle. Many suggested to use frozen drumsticks, but that did not match the taste of the fresh drumsticks. So, whenever I get fresh drumsticks here, I just make my favorite drumstick dishes and enjoy. I also freeze the fresh drumsticks by myself.

Drumstick Puli Kuzhambu is super easy to make when you have all the ingredients ready. I always use small onions / shallots for any kuzhambu recipe. It lifts that taste to another level. Next important step would be following each and every step patiently. This results in a flavorful kuzhambu without any raw smell from the masala. If possible use a clay pot / mann chatti for this recipe. This is my grandmother’s recipe. I love this kuzhambu, hope it finds love at your home too! Tastes great the next day too!!

Enjoy! Happy Cooking!

Ingredients

• Murungaikai / Drumsticks – 200 g
• Small onions – 10 – 15 (Do not chop – I forgot and chopped)
• Tamarind / puli – Lemon sized ball
• Kuzhambu Milagai Podi – 1 tbsp (I used homemade powder) (OR) Red Chilli Powder – 1 tbsp
• Coriander Powder – 1.5 tsp
• Turmeric Powder – 1/4 tsp
• Salt – to taste
• Nallennai / Sesame oil – 4 tbsp

To temper

• Kadugu / Mustard seeds – 1 tsp
• Thuvaram paruppu / Toor Dal – 1 tsp
• Perungayam / Asafoetida / Hing – 1/2 tsp
• Curry leaves – 2 sprigs

Procedure

• Prepare all the ingredients.
• Soak tamarind in hot water for 10 mins.
• In a pressure cooker, add in the nallennai. Once it is warm add the ingredients under “to temper”.
• Add the small onions and saute for few mins.

• Add in the murungaikai / drumsticks + 1/2 tsp salt and saute for 2 mins.
• Reduce the flame to sim.
• Start adding the masala powders and salt and mix it well to coat all the drumsticks. Do not add masala powders in high flame, as it will burn them.

• Extract the tamarind juice and discard the pith.
• Add the tamarind extract to the pressure cooker.
• Mix well and add in 1/4 cup water and check for salt.

• Close the cooker and cook in medium flame for 5 mins or for 2 whistles.
• Open the cooker once the pressure settles in its own.

• Transfer it to a pan or clay pot and simmer for 5 mins.
• Delicious murungai kai puli kuzhambu is ready to serve.
• Serve along with rice and any poriyal and papad.

Notes

• Use fresh murungaikai / Drumsticks for the best taste.
• Add 1 tomato if desired.
• Reduce the quantity of chilli powder for a less spicy version.