Murungakkai Milagu Kuzhambu
Murungakkai Milagu Kuzhambu is a gravy made out of drumstick and pepper corn with loads of other spices. The base for this is a tamarind gravy and it tastes awesome when had as a side with Paruppu Thogayal and rice. Normally in tamil households, this is made during the rainy season. But you can make it at other times as well. It is so full of taste and aroma that my kitchen was filled with it as I was making it. It is one of the heirloom recipes of my family.I make it often as my husband likes traditional recipes very much. During the postpartum or after the delivery of the child, new mothers are often fed with this yummy recipe. This is to facilitate digestion as well the production of milk in the mother to feed the child. Another important thing here is this recipe uses freshly ground spices
The taste gets enhanced if you make this recipe and eat it with loads of homemade ghee on top of Paruppu Thogayal rice as I said before. It is often said that once a week this Kuzhambu should be added in our Menu. This is to clear our system out of toxins, Since this recipe has loads of peppercorns this serves the purpose. You can make this recipe in a jiffy, if masala is prepared. Usually I make this masala and store it in the fridge and use it as and when I need it.
Rice applam and any raita would be a great side dish for this kuzhambu. In olden days people of the family made it often. Now with the evolution of new recipes old recipes are forgotten. So I make it a point to make these kind of recipes regularly in my kitchen as old is gold.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
persons
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- 2 number Drumsticks
- A gooseberry shaped ball tamarind
- 1/2 tsp Turmeric Powder
- To taste salt
- 1 sprig curry leaves
- 1 tsp Coriander Seeds
- 1 tsp black pepper
- 2 number red chillies
- 1/2 Oil
- 1/2 tsp sesame oil
- 1/2 tsp mustard
- 1/2 tsp urad dal
Ingredients
TO ROAST
TO TEMPER
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- In a pan add little oil followed by coriander seeds, pepper corns and red chilles.
- Roast till nice aroma comes.
- Add this to a blender.
- Once cooled add water and grind it to a coarse paste.
- Chop drumsticks.
- Soak tamarind in hot water for 10 minutes.
- In a pan add sesame oil, mustard and urad dal. Let it splutter.
- Add asafoetida.
- Add drumsticks.
- Add turmeric powder.
- Add salt.
- Add tamarind extract.
- Add ground paste.
- Boil till raw smell goes away.
- Garnish with curry leaves.
Use Sesame oil for best results.
You can use brinjal, broad beans in place of drumsticks.
Grind the paste coarsely for that perfect texture of the kuzhambu.
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