Drumsticks are known as murungakkai in Tamil. It’s widely used vegetable in South Indian cooking. It’s generally added in sambar, avial and many Khuzhambu varieties.
Drumsticks are rich in protein, B complex vitamins, calcium, vitamin C, zinc and iron. It’s good for diabetic patients as it helps in controlling blood sugar. It is also anti inflammatory and helps people who has respiratory problems. It’s good for digestion too.
I made murungakkai Vathakhuzhambhu at home for lunch after a long time. Usually I make onion vatha khuzhambhu as my kids and my husband prefer that.
But today i made it for myself and I couldn’t help thinking of my dear sister who is very very fond of this khuzhambhu. So, am dedicating this post to my dearest sister:)
Murungakka ( drumsticks) – 2
Tamarind – big lemon sized
Sesame oil – 3 tbsps
Sambar powder – 5-6 tsps
Grated jaggery – 2 tbsps
Green chillies – 2-3
Curry leaves – few
Mustard – 1 tsp
Chana dal ( Bengal gram/ kadala paruppu)- 2 tsps
Fenugreek seeds ( methi/ vendhayam) – 1/2 tsp
Hing ( asafoetida/ perungayam) – 1/4th tsp
Salt to taste
Soak tamarind in 2 cups of water for 30 mins. Squeeze well and take the extract.
Wash and chop drumsticks into 2 inches pieces.
Wash and slit green chillies.
Wash and roughly tear the curry leaves,
Heat the oil in a pan. Add mustard. When it starts spluttering, add the chana dal, fenugreek seeds, green chillies and curry leaves. Sauté for few seconds and then add the chopped murungakka. Sauté again for a min and then add the sambar powder. Reduce the flame and sauté for few more seconds ( you will get a very good aroma).
Add the tamarind extract, 1/2 more cup of water, salt to taste and jaggery. Mix well and check for the seasonings. Cook on a medium flame till it becomes thick and oil starts floating on top.
Let it rest for sometime. Serve the Kuzhambu with steamed rice drizzled with little sesame oil , potato fry and roasted papad:)
Link for sambar powder
With my dear sis:)