Murungakkai Puli Kuzhambu Recipe -Spicy Drumstick Curry
A vegetarian South Indian Recipes recipe with mustard seeds, methi seeds (fenugreek seeds), sprig curry leaves - roughly torn. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Murungakkai Puli Kuzhambu Recipe we need a pressure cooker
- 2
Into the pressure cooker, add a teaspoon of oil; add in the mustard seeds and fenugreek seeds
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)to 4 drumstick - cut into 2 inch sizes(3 pieces) - 3
Allow it to crackle
- 4
Next add in the baby onions (shallots), the tomatoes, the curry leaves and stir fry for about a minute till you can smell the aromas from the onions coming out
sprig curry leaves - roughly torn(2)shallots - halved or quartered(10)tomato - diced small(1) - 5
Add in the drumstick, tamarind water and the remaining ingredients like turmeric powder, coriander powder and sambar powder
tamarind water(1 cup)to 4 drumstick - cut into 2 inch sizes(3 pieces)turmeric powder (haldi)(1/2 teaspoon)teaspoons sambar powder(2)coriander powder (dhania)(1 teaspoon) - 6
Check the salt levels and adjust according to your taste
salt - to taste - 7
Cover the pressure cooker and cook the Murungakkai Puli Kuzhambu for about 3 to 4 whistles
- 8
After about 3 to 4 whistles, turn off the heat
- 9
Allow the pressure to release naturally
- 10
Then open the pressure cooker and transfer the Murungakkai Puli Kuzhambu to a serving bowlServe the Murungakkai Puli Kuzhambu along with a hot bowl of rice, a vegetable like urulai kizhangu roast and a salad
Nutrition Facts
Per serving
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Murungakkai Puli Kuzhambu Recipe -Spicy Drumstick Curry
A vegetarian South Indian Recipes recipe with mustard seeds, methi seeds (fenugreek seeds), sprig curry leaves - roughly torn. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
10 steps- 1
To begin making the Murungakkai Puli Kuzhambu Recipe we need a pressure cooker
- 2
Into the pressure cooker, add a teaspoon of oil; add in the mustard seeds and fenugreek seeds
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)to 4 drumstick - cut into 2 inch sizes(3 pieces) - 3
Allow it to crackle
- 4
Next add in the baby onions (shallots), the tomatoes, the curry leaves and stir fry for about a minute till you can smell the aromas from the onions coming out
sprig curry leaves - roughly torn(2)shallots - halved or quartered(10)tomato - diced small(1) - 5
Add in the drumstick, tamarind water and the remaining ingredients like turmeric powder, coriander powder and sambar powder
tamarind water(1 cup)to 4 drumstick - cut into 2 inch sizes(3 pieces)turmeric powder (haldi)(1/2 teaspoon)teaspoons sambar powder(2)coriander powder (dhania)(1 teaspoon) - 6
Check the salt levels and adjust according to your taste
salt - to taste - 7
Cover the pressure cooker and cook the Murungakkai Puli Kuzhambu for about 3 to 4 whistles
- 8
After about 3 to 4 whistles, turn off the heat
- 9
Allow the pressure to release naturally
- 10
Then open the pressure cooker and transfer the Murungakkai Puli Kuzhambu to a serving bowlServe the Murungakkai Puli Kuzhambu along with a hot bowl of rice, a vegetable like urulai kizhangu roast and a salad
About this recipe
A vegetarian South Indian Recipes recipe with mustard seeds, methi seeds (fenugreek seeds), sprig curry leaves - roughly torn. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
