Drumstick Tangy Curry/Murungaikaai Pulli Kulambu

Drumstick Tangy Curry/Murungaikaai Pulli Kulambu
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 Murungaikaai Pulli Curry, Drumstick is a country vegetable with lot and lot of taste and nutritious packed.. the drumstick are the magical veggies which brings the taste for Sambar and subjis. This curry is a perfect go with Idli Dosa and Hot steamed Rice too..

In summer vacation, i took a bunch of drumstick from hometown, and tried so many drumstick recipes, this is one of the favourite curry which i tried, tasted like spicy and tangy to tickle the buds of tongue.. no compromise with a side dish of Papads or some vegetable fry with hot steamed rice, by drizzling some ghee over the hot rice, Sure if you try this once, you won’t stop it for the first time, again and again you go back with the curry.. hope this post helps you a lot, See you all in next post, and the counting part, “Day10 of B365″
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Drumstick Tangy Curry/Murungaikaai Pulli Kulambu

Recipe Cuisine: Indian  |  Recipe Category: Side Dish
Prep Time: 1o mins   |  Cook time: 30 mins    |  Serves: 3-4


Drumstick 2 nos
Gingelly oil 3-4 tsp
Mustard 1/2 tsp 
Methi Seeds/Venthayam 1/2 tsp
Curry Leaves 1 spring
Onion 1/2 cup chopped
Crushed Garlic 3-4 pods
Tomato 2 nos
Chilli Powder 1 tsp
Coriander Powder 1 tsp
Sambar Powder 3/4 tsp
Turmeric Powder 1/4 tsp
Salt as needed
Hing/Perungayam a pinch
Tamarind Water 1/2 cup



Cut the drumstick into 1 inch size pieces, Slit them and Boil it with water and salt.. Use a wide mouth pan to cook the drumstick..
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All the done.. drumstick should not over cook.. just the flesh part should visible in transparent color. 
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Heat a pan with Gingelly Oil, Temper with Mustard, Methi seeds/Venthayam..
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Add a good amount of curry leaves and saute them for a while.. 
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Add in the Chopped Onion and Crushed Garlic to the Pan.. Cook till the Onion turns pink in color.. 
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Add in the Chopped Tomatoes and Fry them till they turn mushy.. 
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Once the tomatoes are mashed well, add Chilli powder, Coriander powder, Turmeric powder, Sambar powder and Hing.. Mix them well and cook for a while till the Raw smell goes out.. 
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Add in the Tamarind water, and enough Amout of water.. 
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Add the cooked drumstick along with the stock and Allow this boil well and check for the salt.. now add some salt if needed.. Boil till the gravy is done to your consistency.. 
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    • Add the salt only in the last step, as i add the Salt to drumstick separately, it might have a chance to mistaken while adding salt for the gravy part alone.. so make sure, cook all the masala and drumstick all together and check for taste.. 
    • The reason why i cook the drumstick separately was, i need to cook the tomatoes well. once the tomatoes and tamarind water added to the gravy some time drumstick will be crunchy in taste.. to make the drumstick sot and to cook the Tomatoes well i use this method.. 
    • Adjust the spices to your taste buds.. 
    • If the gravy part goes too runny, then take 1/2 tsp of rice flour in a bowl mix them well with water without cups, add in the final stage and keep the flame high for 3-4 mins, you can get  the thick gravy.. 
    • The same can be done with Brinjal.. 

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