Murungakkai Puli Kuzhambu

1. 1

   Prepare Tamarind Extract

   • Soak the tamarind in 1.5 cups of hot water for 15 minutes.
   • Once softened, squeeze the pulp thoroughly with your hands to extract the juice.
   • Strain the liquid through a fine-mesh sieve into a bowl, pressing the pulp to get maximum extract. Discard the solids and set the tamarind water aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat sesame oil in a heavy-bottomed pan or clay pot (manchatti) over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the fenugreek seeds, urad dal, and curry leaves. Sauté for 30-40 seconds until the dal turns golden and the leaves are crisp.
   • Add the peeled sambar onions and crushed garlic. Sauté for 4-5 minutes until the onions turn soft and translucent.
3. 3

   Cook Vegetables and Spices

   • Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
   • Add the drumstick pieces and sauté for 2 minutes, ensuring they are well-coated with the onion-tomato mixture.
   • Reduce the heat to low, then add the turmeric powder, sambar powder, and asafoetida. Stir continuously for 1 minute until the raw smell of the spices disappears.
4. 4

   Simmer the Kuzhambu

   • Pour in the prepared tamarind extract and the remaining 2 cups of water.
   • Add salt and jaggery powder. Stir well to combine all ingredients.
   • Increase the heat to medium-high and bring the kuzhambu to a rolling boil.
   • Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes.
   • Cook until the drumsticks are tender and the gravy has thickened slightly. A sign of a well-cooked kuzhambu is a thin layer of oil floating on top.
5. 5

   Rest and Serve

   • Turn off the heat and let the kuzhambu rest for at least 10-15 minutes to allow the flavors to meld.
   • Serve hot with steamed rice, appalam (papad), and a vegetable stir-fry (poriyal).

Cuisines we love