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Drumstick Kara Kuzhambu

28/3/2020

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Drumstick Kara Kuzhambu

Kuzhambu is a maincourse dish in Tamil Nadu, it is a spicy tamarind-based dish that can include a variety of vegetables, dried berries and in some cases, coconut. Kuzhambu is traditionally eaten before sambar in lunchtime; it is served in small quantity and marks the beginnning of the traditional main course.

Today, I will share with you my recipe to make drumstick kara kuzhambu at home. The  ingredients and proportions shared below helps serve four people.

Gather the following ingredients;
  1. Drumsticks - 300gm
  2. Madras Onion - 150gm
  3. Tomato - 150gm
  4. Garlic - 6 Cloves
  5. Green Chilli - 4 Medium
  6. Tamarind - 100gm
  7. Fresh Coconut - 100gm [One-third of medium fresh coconut]
  8. Mustard Seeds - 1 tablespoon [tbsp]
  9. Split Urad Dal - 1 tbsp
  10. Red Chilli Powder - 1 tbsp
  11. Fenugreek Seeds - 1 pinch
  12. Turmeric Powder - 1 teaspoon [tsp]
  13. Curry Leaves - 3 tbsp
  14. Guntur Chilli - 4 medium with stem
  15. Ramnad Gundu Chilli - 6 small with stem
  16. Sunflower Oil / Corn Oil - 100ml
  17. Asafoetida - 1 pinch
  18. Salt - 1 tbsp or to taste

Preparation
  • Begin by peeling cloves of garlic.
  • Chop and dice tomatoes into smaller pieces.
  • Slice green chillies into long pieces, do not chop.
  • Wash and cut drumsticks into 2 inch long pieces; discard ends.
  • Boil water in a sauce pan and add pinch of salt, before adding chopped drumsticks.
  • Do not let the drumsticks split, boil until moderately soft.
  • Soak madras onion in hot water for 5 minutes before peeling and removing skin.
  • Break and remove fresh coconut from shell and and keep water aside for grinding.
  • Soak tamarind in hot water for 5 minutes before making paste; filter if required.

Wet Masala Grinding
  • Add deskinned madras onion, fresh coconut, one tbsp red chilli powder along with garlic cloves in a mixie jar for grinding.
  • Use coconut water for grinding and add a pinch of salt for flavour release.
  • Do not grind the wet masala too fine; to avoid separation during cooking.
  • After grinding, keep aside and let air for 5-7 minutes.

Cooking & Serving
  • Heat a thick-bottomed fry pan or cooker-base [approx. 3ltr]; add 100ml sunflower or corn oil on medium flame.
  • Add tadka of long-cut green chillies, split urad dal, mustard, curry leaves, asafoetida, fenugreek seeds, split guntur chillies, ramnad gundu chilli, turmeric powder.
  • Now add finely chopped tomatoes to the tadka and fry on medium heat until tomatoes are soft; sprinkle salt to develop a well-fried paste.
  • Increase flame to high and add tamarind water to the masala in the fry pan.
  • Add the wet masala to the pan; after it comes to a boil, reduce flame to medium.
  • Cover the masala and let boil for 2-3 minutes on low flame.
  • Add the chopped and boiled drumsticks to the masala and cover and mix constantly to blend the flavour together.
  • Boil the drumsticks and masala together for 10 minutes to achieve a consistent mix.
  • Check salt and consistency of the kuzhambu before transferring to serving pot.

Enjoy your kuzhambu with rice or serve with plain dosa's and enjoy with your family.

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