Murungakkai poricha kuzhambu recipe
Murungakkai poricha kuzhambu recipe - a mild recipe but flavorful gravy for rice. Goes well with hot steamed rice and ghee. Includes vazhakkai poriyal recipe too!
Servings: 3 people
- 2 Drumstick
- ¼ cup Moong dal paasi paruppu
- 1 teaspoon Sambar powder
- ¼ teaspoon Turmeric powder
- 1 Tomato chopped
- ⅛ teaspoon Asafetida powder
- Salt as needed
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
- 2 tablespoon Small onion chopped
- ⅛ teaspoon Asafetida
Cut drumstick into long pieces that you have desired.
Boil moong dal with tomato, turmeric, sambar powder and after its half done add drumstick and salt.
If you are comfortable in pressure cooking, just add everything in a pressure cooker with just enough water and give 2 whistles. But I always mess up, either the moong will be uncooked or the drumstick will get broken. So I always be safe boiling it in open pot.
Grind coconut and rice flour with little water and add to the cooked drumstick, moong mixture and give a boil. Remove from fire.
Temper with the items under “To temper” table and brown the onions nicely and mix well and serve with rice!
- Do not add more rice flour while grinding coconut.
- Caramelize small onion while sauteeing, for best flavor.