Murungakai Poricha Kuzhambu (Drumstick)

Ingredients

Drumstick - 2 (Cut Into Pieces)
Onion - 1/2 Cup
Tomato - 1 Cup
Garlic Pods - 2
Tamarind - 1 Lemon Size
Grated Coconut - 1/2 Cup
Cumin Seeds - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 8
Chilli Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Coriander Powder - 3 Teaspoons
Oil - 2 Tablespoons
Salt

Murungakai Poricha Kuzhambu
Learned From Chef Damu

Preparation

1. Grind coconut and cumin seeds to a paste.
2. In a frying pan, heat oil. Add mustard seeds and when it pops out, add fenugreek seeds. When the seeds turn golden color, add curry leaves and onion. Fry until the onions turn transparent color, then add tomato.
3. Fry for 2 minutes then add drumstick pieces. Then, add tamarind water, turmeric powder, chilli powder, and coriander powder in an order. Stir well.
4. When drumstick has cooked, add tamarind water and boil well. Now, sim the fire and add coconut and cumin powder paste. Add salt and stir well.

Now, Murungakai Poricha Kuzhambu is ready!

Serve: Hot Rice, Curd Rice, Idly, and Dosa.