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.