Murukku Kuzhambu recipe, puli kuzhambu with murukku

Murukku kuzhambu is a tamarind based gravy just like any other puli kuzhambu, with left over murukku added to it.

If you are familiar with appalam kuzhambu, then you should try this. I had no idea in making such kuzhambu, so when one of my reader friend (Auxilia) sent me this idea, I wanted to try it out. I had murukku left over that I made using the flour mami gave. Usually this is never left over at my place as I totally love noruks. That too thenkuzhal. I tried adding chilli powder to the mavu and made spicy thenkuzhal earlier. I had that in stock, so wanted to try before I finish it. Check out my potato murukku
You can try even with leftover that turned soft or hard. I have added just murukku this time, but the friend suggested any vegetable can be added. I will sure try that next time. This was really good and flavourful. Ajwain (omam) so it added flavour to the kuzhambu. Do try it out sometime when you have leftover after Diwali.

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5 from 2 votes

Murukku Kuzhambu recipe

Murukku kuzhambu is a tamarind based gravy just like any other puli kuzhambu, with leftover murukku added to it. If you are familiar with appalam kuzhambu, then you should try this.

Cup measurements

Ingredients

Click here to read the recipe in tamil

Click here for cup measurements

• 2 cups Murukku roughly broken
• ½ cup Onion chopped
• 1 Tomato
• 1 tablespoon Tamarind tightly packed
• 1 tablespoon Sambar powder heaped
• ¼ teaspoon Turmeric
• ½ teaspoon Jaggery
• ½ teaspoon Black pepper powder
• Salt

To temper

• 2 tablespoon Oil - 2
• ½ teaspoon Mustard
• ¼ teaspoon Fenugreek seeds
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves
• 1 pinch Asafoetida

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Instructions

• Soak tamarind in hot water for an hour and extract tamarind juice. Adjust water to make it 3 cups.
• In a kadai, temper with the items given under 'To temper' table.
• Add finely chopped onion.Once onion turns transparent, add finely chopped tomato. Let it become soft.Meanwhile, boil tamarind extract with turmeric, sambar powder and salt.
• Add sauteed onion tomato to the boiling kuzhambu.I broke roughly two large murukku.
• Add the broken murukku to the kuzhambu and simmer for 10 mins.
• Once the kuzhambu is thick, add jaggery, pepper powder, mix well and switch off the stove.

Notes

• You can add vegetables like drumstick, brinjal or any country veggies.
• If kuzhambu is too thick, add more water to adjust in step 5.
• Do not have sambar powder?  you can add 1 & ½ teaspoon red chilli powder and 1 teaspoon coriander seeds powder.

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1. 1. Soak tamarind in hot water for an hour and extract tamarind juice. Adjust water to make it 3 cups. In a kadai, temper with the items given under 'To temper' table. Add finely chopped onion.
   2. Once onion turns transparent, add finely chopped tomato. Let it become soft.
   3. Meanwhile, boil tamarind extract with turmeric, sambar powder and salt.
   4. Add sauteed onion tomato to the boiling kuzhambu.
   5. I broke roughly two large and one small murukku (2 cups).
   6. Add the broken murukku to the kuzhambu and simmer for 10 mins.
   7. Once the kuzhambu is thick, add jaggery, pepper powder, mix well and switch off the stove.

We had with vazhaikai podimas 🙂 Any kootu can also go well. Serve with rice.