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murungakkai poricha kuzhambu
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5 from 1 vote

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!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 3 people


  • 2 Drumstick
  • ¼ cup Moong dal paasi paruppu
  • 1 teaspoon Sambar powder
  • ¼ teaspoon Turmeric powder
  • 1 Tomato chopped
  • teaspoon Asafetida powder
  • Salt as needed

To grind

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 teaspoon Cumin seeds
  • 1 sprig Curry leaves
  • 2 tablespoon Small onion chopped
  • 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.