Murungakkai Kara Kulambu Recipe
An Outlook To Murungakkai Kara Kulambu Recipe :
Murungakai kara kulambu recipe is one of the sublime recipes of the South Indian cuisine that is made of drumstick also called as Twisted Pod.
Murungakkai Kara Kulambu recipe is known for its rich aroma, spicy flavor and tantalizing tanginess. Drumstick is one of the popular vegetables in India and it is used in many ways. For example, it is used in dishes like sambhar, kootu, poriyal, mor kuzhambu and soup which are the common dishes in the day to day menu of the South Indian cuisine. And this murungakkai kara kulambu recipe is a famous dish in almost all the states of south India even though the style may vary from region to region.
Drumstick is usually loved by many of the people as it gives an exclusive fragrance to whatever dish it has been added. And moreover, it is interesting to scoop out the flesh from its pods and slurp it with its essence. This murungakkai kara kulambu is one such dish, which ultimately holds the essence in the drumstick pods that has been doused in tangy kara kulambu.
The condiments like fenugreeks seeds, cumin seeds, mustard seeds and asafoetida added in the kara kulambu make it all the more delectable and tamarind is the essential ingredient which makes the puli kulambu tangy and aromatic. The moment you hear of the word Puli kulambu, drumstick would occur your mind first as moringa goes so well with the puli Kulambu.
Moringa and Kara kulambu are always an apt combination and you would commonly find this kulambu with steamed rice in all South Indian households. Another reason for its popularity is that it grows widely in the backyards of the houses and it is also available in the markets in plenty. People would just causally pluck a fresh drumstick from the garden and cook instantly and its aroma will allure you even from a distance. The fleshy lush green drumstick pods when soaked in spicy kara kulambu with a shimmering layer of authentic sesame oil just tastes out of the world.
Apart from being delicious, moringa has many health benefits too. For example, it regulates the blood sugar levels in our body and helps in improving the digestive health and it is a rich source of vitamin B12. It purifies the blood and helps in solving respiratory problems. Moreover, the vitamin C present in drumstick boosts the overall immunity of the body. It also has anti-inflammatory properties and it aids in the development of stronger bones. Drumstick pods are a rich source of oleic acid(a healthy fatty acid) which is required for heart health. Thanks to the rich culinary heritage of India, which has given plenty of superfoods,fruits and vegetables (like drumstick )that promise a healthy life not only for the present generation but for the generations to come.
Let us see the method of making this lip-smacking murugakkai kara kulambu recipe easily in minutes, with available condiments at home.
Ingredients Required To Make Murungakkai Kara Kulambu Recipe
How To Make Murungakkai Kara Kulambu Recipe
To make murungakkai kara kulambu recipe, Take a tablespoon of tamarind and soak in lukewarm water for about fifteen minutes approximately.
: Wash and clean the veggies and peel off the skin from the onion and garlic and finely chop them. Dice the tomato into four pieces and tear the curry leaves and keep everything aside. Chop the drumstick into pieces in the size of two and a half inches each and drop them in water until you cook.
Place a wok in the stove and keep it in high flame. When it is heated, just pour in three tablespoons of sesame oil in it. After a few seconds, scatter a teaspoon of mustard seeds to it and when it starts spluttering, stir in some cumin seeds along with a tiny bit of solid asafetida. Now, add half a teaspoon of fenugreek seeds.
when it starts turning brown, drop in some torn curry leaves followed by a roughly torn red chili and let them sizzle too. Now the tempering is over and alter the flame to medium mode.
Then add the finely chopped onions and stir them. Drop in the tomato pieces and let them soften.
At this stage, just toss the drumstick pieces into the wok and stir in for a while and pp the lid on and lower the flame.
after a minute or two, just open the lid and squeeze the tamarind and filter the water out. Now, pour in the tamarind water with the required amount of salt to it.
Then add the measured quantities of red chili powder, coriander powder and turmeric powder to it. Pour a glass of water and stir in well and pop the lid again. Alter the flame to high mode and let it cook vigorously for some time.
Approximately after ten minutes, the kara kulambu would have got thickened and you would get a nice aroma out of it. At this stage, just sprinkle one or two pinches of jaggery and give a final stir and turn off the stove.
Now the tongue-tickling murungakai Kara kulambu is ready. Garnish it with some more fresh curry leaves and serve it hot with steamed rice with a dash of ghee, accompanied with kootu, poriyal and appalam.
Some Tips And Tricks To Make Murungakkai Kara Kulambu Recipe
- Use a thick bottomed wok to prepare murungakkai kara kulambu because it has to boil for some time in high flame and it should not get scorched.
- For making murungakkai kara kulambu varieties, always use compound asafoetida instead of powder to get the best aroma.
- Let the curry leaves be fresh so that the kulambu absorbs the full essence of it.
- We add jaggery to balance all the tastes together and adding a little of it gives a tinge of sweetness which makes it all the more delicious and delectable.
- In case, if your murungakkai kara kulambu is dilute, just add half a teaspoon of rice flour mixed up with water to the kulambu and it will get thickened instantly.
- Choose drumsticks that are plump, fresh and fleshy to get the best taste out of it.
- Murungakkai kara kulambu goes well with Idli, dosa, aapam, and upma.
- Serve the hot rice with ghee or sesame oil before you mix up the kara kulambu.
- Murungakkai kara kulambu tastes better the next day. So relish it with pazhayasoru and maavadu on a summer afternoon to enjoy ultimate bliss.
Ingredients
Directions
To make murungakkai kara kulambu recipe, Take a tablespoon of tamarind and soak in lukewarm water for about fifteen minutes approximately.
: Wash and clean the veggies and peel off the skin from the onion and garlic and finely chop them. Dice the tomato into four pieces and tear the curry leaves and keep everything aside. Chop the drumstick into pieces in the size of two and a half inches each and drop them in water until you cook.
Place a wok in the stove and keep it in high flame. When it is heated, just pour in three tablespoons of sesame oil in it. After a few seconds, scatter a teaspoon of mustard seeds to it and when it starts spluttering, stir in some cumin seeds along with a tiny bit of solid asafetida. Now, add half a teaspoon of fenugreek seeds.
when it starts turning brown, drop in some torn curry leaves followed by a roughly torn red chili and let them sizzle too. Now the tempering is over and alter the flame to medium mode.
Then add the finely chopped onions and stir them. Drop in the tomato pieces and let them soften.
At this stage, just toss the drumstick pieces into the wok and stir in for a while and pp the lid on and lower the flame.
after a minute or two, just open the lid and squeeze the tamarind and filter the water out. Now, pour in the tamarind water with the required amount of salt to it.
Then add the measured quantities of red chili powder, coriander powder and turmeric powder to it. Pour a glass of water and stir in well and pop the lid again. Alter the flame to high mode and let it cook vigorously for some time.
Approximately after ten minutes, the kara kulambu would have got thickened and you would get a nice aroma out of it. At this stage, just sprinkle one or two pinches of jaggery and give a final stir and turn off the stove.
Now the tongue-tickling murungakai Kara kulambu is ready. Garnish it with some more fresh curry leaves and serve it hot with steamed rice with a dash of ghee, accompanied with kootu, poriyal and appalam.
