Drumstick (Moringa) and Garlic Curry / Murungakai Poondu Kuzhambu | Indian Curry Recipes

When I do not want to make anything with dhal but yet keep it simple and wholesome for a lunch, I would go for this kulambu. Usually I do not add coconut but this time I added to make it taste similar to fish kulambu. I thoroughly enjoyed this.

Ingredients:
Drumstick - Chopped into 3" pieces - 150 g
Garlic - 15 cloves
Onion - chopped - 1/2 cup
Tamarind - size of a big lemon or Tamarind paste - 2 tbsp
Fenugreek seeds - 3/4 tsp
Gingelly oil/Sesame oil - 4 tbsp (This is THE taste-maker)
Salt - to taste
Make a paste:
Coconut - 2 tbsp
Coriander powder - 3 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - Few tbsps to grind

Method:
Cook drumsticks in a pressure cooker with 2 cups of water and 1/2 tsp of salt for one whistle. You can alternatively cook it in microwave until it is done, about 6-8 mins. Drain and reserve this water to thin the tamarind juice, we don't want to lose any nutrients. Soak tamarind in warm water and extract juice. Thin it out (with the previously reserved water) to make about 4-5 cups of tamarind water. Grind the ingredients under 'Make a Paste' to a fine paste adding water. Mix the paste to the tamarind juice and set aside for 15-20 mins. Heat the gingelly oil in a deep skillet and add the fenugreek seeds. Fry in medium heat until it becomes light brown. Take care as the seeds tend to burn easily. Add the chopped onion and the whole garlic cloves. Saute until onions are transparent and the garlic is soft. Now add salt, tamarind juice and boiled drumsticks. Check for seasoning and add salt or chilli powder if needed. Boil in medium-high heat until kulambu gets desired thickness. Serve hot with rice and any dry curry of your choice. Pappads or fryums are a great combo.

I am sending this to Healing Foods - Ginger & Garlic by Siri guest hosted by Sara.
Also sending this to Only - Original Recipes event by Pari guest hosted by Nivedita.

Moringa Oleifera