Murungakkai Mor Kuzhambu Recipe – Drumstick Buttermilk Curry
Description:
Murungakkai Mor Kuzhambu, also known as Drumstick Buttermilk Curry, is a beloved dish from Tamil Nadu that offers a perfect balance of spice and tang. The fresh drumsticks are cooked in a rich and creamy buttermilk gravy, which is seasoned with aromatic spices. Ideal for busy days, this curry is not only quick to prepare but also light and flavorful, making it a perfect accompaniment to a meal. Its delicious taste is enhanced with the traditional tempering of mustard seeds and curry leaves.
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Drumstick (Murungakkai) | 1, cut into 1-inch pieces |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Fresh Coconut (grated) | 1/2 cup |
| Rice (soaked in warm water) | 1 teaspoon |
| Coriander (Dhania) Seeds (roasted) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Salt | To taste |
| For Tempering/Seasoning | |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 1 sprig, roughly torn |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 2-3
Instructions:
-
Cook the Drumsticks:
- Begin by placing the drumstick pieces into a pressure cooker, adding 2 tablespoons of water.
- Cook for about 2 whistles and then turn off the heat. Quickly release the pressure to preserve the vibrant green color of the drumsticks and prevent overcooking.
- Set the cooked drumsticks aside.
-
Prepare the Coconut Paste:
- In a mixer, grind together the grated coconut, soaked rice, cumin seeds, roasted coriander seeds, and dry red chillies into a smooth paste.
- Add a little warm water as needed to achieve a fine, smooth texture.
-
Make the Gravy:
- In a saucepan, add the yogurt, the freshly ground coconut paste, and the cooked drumstick pieces.
- Stir everything together and bring the mixture to a gentle boil over medium heat.
- Once it reaches a boil, turn off the heat to prevent curdling of the yogurt.
-
Season the Dish:
- In a small tempering pan, heat coconut oil over medium heat.
- Add the mustard seeds and let them crackle.
- Stir in the torn curry leaves and sauté for a few seconds until aromatic.
- Pour the hot tempering over the Murungakkai Mor Kuzhambu.
-
Serve:
- Serve the Murungakkai Mor Kuzhambu hot, alongside Chepakizhangu Roast and steamed rice for a complete and satisfying lunch.
Serving Suggestions:
Pair this flavorful drumstick buttermilk curry with a side of crispy Chepakizhangu Roast (spiced yam roast) and fluffy steamed rice. This comforting meal makes for a wholesome and satisfying lunch, offering the perfect balance of spice and creaminess.
Enjoy the rich flavors and authentic Tamil Nadu cuisine right at your table with this simple yet delicious recipe!
