Murungakkai Mor Kuzhambu Recipe (Drumstick Buttermilk Curry)
Murungakkai Mor Kuzhambu is a traditional dish from Tamil Nadu, celebrated for its delicious blend of flavors and nutritious ingredients. This delectable buttermilk curry, made with fresh drumsticks, yogurt, and spices, makes for a perfect accompaniment to steamed rice and roasted vegetables. The light and refreshing taste of this dish is sure to please everyone at the table, making it a wonderful choice for your afternoon lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Drumstick (cut into 1-inch pieces) | 1 |
| Curd (Dahi / Yogurt) | ½ cup |
| Turmeric powder (Haldi) | ½ teaspoon |
| Fresh coconut (grated) | ½ cup |
| Rice (soaked in warm water) | 1 teaspoon |
| Coriander seeds (roasted) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chillies | 2 |
| Salt | To taste |
| Coconut oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves (roughly torn) | 1 sprig |
Preparation Time
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 4 |
Cuisine Information
| Cuisine | Course | Diet |
|---|---|---|
| Tamil Nadu | Lunch | Vegetarian |
Instructions
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Prepare the Drumsticks: Begin by steaming the drumsticks in a pressure cooker. Add 2 tablespoons of water and cover the cooker. Cook the drumsticks until you hear two whistles, then turn off the heat. Once the pressure is released, remove the lid immediately to retain the vibrant green color and prevent the drumsticks from overcooking. Set them aside.
-
-
Make the Coconut Paste: In a blender, combine the grated fresh coconut, soaked rice, cumin seeds, roasted coriander seeds, and dry red chillies. Blend the mixture into a smooth paste, adding a little warm water if needed to achieve the desired consistency.
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Combine Ingredients: In a saucepan, mix the yogurt with the coconut paste and the steamed drumsticks. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once it reaches a boil, turn off the heat to prevent the yogurt from curdling.
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Season the Kuzhambu: In a separate tadka pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to crackle. Then, stir in the torn curry leaves and turn off the heat immediately to infuse the oil with their flavor.
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Finish and Serve: Pour the seasoned oil over the Murungakkai Mor Kuzhambu mixture and stir gently to combine. Serve this delightful curry alongside Chepakizhangu Roast and steamed rice to create a satisfying and wholesome meal that is perfect for an afternoon lunch.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Sodium | 150 mg |
Serving Suggestions
Pair your Murungakkai Mor Kuzhambu with a side of steamed rice and a crispy Chepakizhangu Roast for a well-rounded, delicious meal that embodies the rich culinary traditions of Tamil Nadu. Enjoy the tangy, creamy flavors of this comforting dish that brings warmth and joy to your lunch table.
Whether you’re cooking for family or hosting friends, this recipe is a delightful way to introduce them to the vibrant tastes of South Indian cuisine. Each bite of the tender drumstick combined with the creamy buttermilk sauce is sure to become a cherished addition to your culinary repertoire. Happy cooking!
