Perfectly balanced with fresh blend spices ,this South-Indian Drumstick Curry will surely win many hearts.Serve it with rice or as a side-dish to Dosa.Murungakkai Kuzhambu will work wonderfully everywhere.
Very first time I was introduced to this South-Indian Drumstick Curry by my neighbor Aunt in Bangalore. Very soft spoken and a good cook .On any festival day she used to invite me for the delicious South-Indian spread. She always cooks with great love .And Murungakkai Kuzhambu is one of her best.
Dry Roasting Spices
Harold James McGee is an American author who writes about the chemistry and history of food science.
He says “When cumin or coriander are toasted on their own, for example, their sugars and amino acids undergo browning reactions.It generates savory aroma molecules typical of roasted and toasted foods. Thus developing a new layer of flavor that complements the original raw aroma. When roasting for flavor roast until the spice releases an aroma and turns a shade or two darker”
“The toasting on a hot pan of whole dry spices, typically mustard, cumin or fenugreek, for a minute or two.Until the seeds begin to pop. The point at which their inner moisture has vaporized and they are just beginning to brown. Spices cooked in this way are mellowed, but individually; they retain their own identities.”
And if you search in any popular cuisine this is the method they follow to bring your palate all those traditional delicacies.This brings the true flavor in Murungakkai Kuzhambu.
Murungakkai Kuzhambu
Do not try to replace jaggery with sugar ,it will change the whole gastronomical experience.You can add more jaggery if you find Murungakkai Kuzhambu (Drumstick in spiced tamarind gravy) a little sour .
To make it on a festival day ,you can skip onion in it.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
serving
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Ingredients
- 2 Cups cream cut into 1.5 ''
- 1 onion chopped
- 2 tbsps legume pulp
- 1 tbsp jaggery powder
- 1 tbsp bean fresh
- 1 tbsp water
- 1 tsp pulses
- 1 tsp cooking spray
- 1/2 tsp Vanilla bean
- 2 egg dry
- 1/2 tsp tagliatelle
- 3 tsps walnut /
- 1 tsp coriander
- 1/4 tsp sauce
- 1 tsp heavy cream
- 2 tbsps coriander seed
- to taste chili powder
- 3 cups milk
Ingredients
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Instructions
- Dry roast all ingredients starting from coriander seed to black pepper in the above List (total is 7). Cool them and make a powder of it.
- In a pan heat 2 tsp oil ,add hing and mustard seed .Let it sputter .Add fresh curry leaves and chopped onion. Fry for a minute at medium flame.
- Dissolve tamarind pulp in 3 cup water ,add salt and add this to pan.Once it reach boiling point ,add drumstick pieces.Let it cook for 10 minute until they are just done.Don't overcook it.
- Add 3 tbsp of fresh blend spice powder ,salt ,jaggery and cook for another 5 minute.
- I prefer a thick coated gravy ,you may keep it according to your choice.Serve Hot.
Nice one ? Also thanks for sharing the chemistry behind dry roasting the spices before grinding them into fine powder ??
Thanks a lot. Do you like to dry roast too before blending ?
Yeah in almost all my food preparation, i dry roast the spices before grinding it. Freshly ground roasted spices add so much flavor and aroma to the food 🙂