Murungakkai vatha kozhambu
Ingredients
Murungakkai(drumstick) - 2nos
Tamarind- gooseberry sized
Sambar powder-2 big spoons
Turmeric powder-1/4tbsp
Salt- as required
Jaggery-1 small piece
To temper
Gingelly oil- 3tbsp
Mustard-1/2tbsp
Vendayam-1/4tbsp
Hing-1/2tbsp
Red chilli-1no
Curry leaves
Method
•Cut the drumstick into small pieces and add it into the boiling water with some salt and turmeric (cooking drumstick separately reduces the time, also it gets cooked well)
•Soak tamarind in water for 15min, then extract maximum juice from it by adding water(it can be diluted)
•Now heat a kadai with oil and add in all the items to be tempered
•After it splutters, add turmeric powder and sambar powder, mix it and immediately add the boiled drumstick (this should be done quickly as sambar powder may get burnt and colour may change so if you cant handle it, just switch off the flame after tempering, add in the sambar powder mix well in the oil so tat it gets fried in that oil heat itself. Then switch on and add the drumstick)
• Add the tamarind water and allow it to boil ,after raw smell goes add salt to it
•Let it boil in a medium flame until the kozhambu thickens (the more it thickens,the more tastier it is😝)
•Finally add the jaggery and just allow it to boil for a minute and switch off the flame
(I always add little bit of jaggery in my kozhambu to enhance the taste)
Delicious murungakkai vatha kozhambu is ready to serve!
This is one of my most favourite dish and my husband's favourite too.😀
It is more tastier when served the next day😜
Its very easy to make, with all the basic ingredient in your kitchen. It may take some time to boil and get thickened so incase if you wanna make it quick no need to wait till it gets thickened you can make it in a consistency you prefer
The only reason why i make it thick is ,tastier it will be and it can be stored in fridge even for 2 days
This goes well with hot rice and potato curry 😍
Do try this recipe and you will love it ❤️
Thank you
Murungakkai(drumstick) - 2nos
Tamarind- gooseberry sized
Sambar powder-2 big spoons
Turmeric powder-1/4tbsp
Salt- as required
Jaggery-1 small piece
To temper
Gingelly oil- 3tbsp
Mustard-1/2tbsp
Vendayam-1/4tbsp
Hing-1/2tbsp
Red chilli-1no
Curry leaves
Method
•Cut the drumstick into small pieces and add it into the boiling water with some salt and turmeric (cooking drumstick separately reduces the time, also it gets cooked well)
•Soak tamarind in water for 15min, then extract maximum juice from it by adding water(it can be diluted)
•Now heat a kadai with oil and add in all the items to be tempered
•After it splutters, add turmeric powder and sambar powder, mix it and immediately add the boiled drumstick (this should be done quickly as sambar powder may get burnt and colour may change so if you cant handle it, just switch off the flame after tempering, add in the sambar powder mix well in the oil so tat it gets fried in that oil heat itself. Then switch on and add the drumstick)
• Add the tamarind water and allow it to boil ,after raw smell goes add salt to it
•Let it boil in a medium flame until the kozhambu thickens (the more it thickens,the more tastier it is😝)
•Finally add the jaggery and just allow it to boil for a minute and switch off the flame
(I always add little bit of jaggery in my kozhambu to enhance the taste)
Delicious murungakkai vatha kozhambu is ready to serve!
This is one of my most favourite dish and my husband's favourite too.😀
It is more tastier when served the next day😜
Its very easy to make, with all the basic ingredient in your kitchen. It may take some time to boil and get thickened so incase if you wanna make it quick no need to wait till it gets thickened you can make it in a consistency you prefer
The only reason why i make it thick is ,tastier it will be and it can be stored in fridge even for 2 days
This goes well with hot rice and potato curry 😍
Do try this recipe and you will love it ❤️
Thank you
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