Murungakkai Mor Kuzhambu Recipe-Drumstick Buttermilk Curry
Murungakkai Mor Kuzhambu Recipe-Drumstick Buttermilk Curry is an easy way to make a curry by using curd as a base. The drumstick are dunked into the spicy and light buttermilk gravy and can be made quickly on a busy day.
Course : Lunch
Ingridients : 1 Drumstick , cut into 1 inch
1/2 cup Curd (Dahi / Yogurt)
1/2 teaspoon Turmeric powder (Haldi)
1/2 cup Fresh coconut , grated
1 teaspoon Rice , soaked in warm water
1 teaspoon Coriander (Dhania) Seeds , roasted
1 teaspoon Cumin seeds (Jeera)
2 Dry Red Chillies
Salt , to taste
To season
1 teaspoon Coconut Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 sprig Curry leaves , roughly torn
Instructions To begin making the Murungakkai Mor Kuzhambu Recipe, first steam the drumstick in the pressure cooker, adding 2 tablespoons water. Cook until you hear two whistles and turn off the heat. Release the pressure immediately so the green color remains and the drumsticks do not over cook, keep aside.Grind the coconut, raw rice, cumin seeds, coriander seeds and red chillies into a smooth paste. Add a little warm water to help it grind well.Add the yogurt, the coconut mixture and the cooked drumstick into a sauce pan and bring it to a brisk boil and turn off the heat. For the seasoning, heat oil in a tadka pan over medium heat. Add the mustard seeds and allow it to crackle. Stir in the curry leaves and turn off the heat.Pour the seasoning over the Murungakkai Mor Kuzhambu and serve.Serve the Murungakkai Mor Kuzhambu Recipe along with Chepakizhangu Roast and steamed rice to enjoy you afternoon Lunch.
Murungakkai Mor Kuzhambu Recipe-Drumstick Buttermilk Curry
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