Drumstick Gravy Recipe - Murungaikkai Masala

Drumstick Gravy Recipe - Murungaikkai Masala - Murungaikkai Curry

Drumstick gravy - Summer season always brings plenty of fresh drumsticks, with bright green colour. For four to six months we have a continual supply of fresh drumsticks. During drumstick season, we add them in most of the kuzhambu dishes. There are different recipes with drumsticks that can be enjoyed for your lunch. To get the most benefits of drumstick, try adding fresh drumstick to your kuzhambu, poriyal or in kootu. It's better to use fresh drumsticks. To store fresh drumsticks in the refrigerator, tie them with a knot and daily change its position and keep it in a dry rack.

This drumstick gravy is very simple to make and requires very few basic ingredients. This gravy tastes good with rice, dosa and also for rice dishes like lemon rice, mango rice and coconut rice. In this post, I have shared a unique recipe from our family friend Regina aunty. It has delicious flavours from small onions, crushed garlic and the ground coconut paste. This dish is light and not heavy like kurma varieties. Use cashew and coconut in minimal quantities.

Here is the video link for Drumstick Gravy

Drumstick Gravy Recipe - Murungaikkai Masala Recipe Details

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4
Category: side dish

Ingredients

4 drumstick
20 small onions
3 tomato
4 garlic cloves
small lemon sized tamarind
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp sambar powder
1/4 tsp fenugreek
1 tsp mustard and urid dal
few curry leaves
few coriander leaves
3 tbsp oil
salt to taste

For coconut paste

1/4 cup coconut
5 cashew nuts
1/2 tsp poppy seeds

How to make Drumstick gravy

Preparations

Grind 3 tomatoes without adding water. Soak medium lemon sized tamarind and extract thick juice with 1/2 cup water.

Crush 4 garlic cloves in a mortar pestle. Slice small onions with medium thickness.

Grind 1/4 cup coconut along with 4 cashew nuts and 1/2 tsp poppy seeds to a smooth paste.

How to cook drumsticks

Plan to cook drumsticks the day you purchase it. Wash the drumsticks and trim the ends.Cut them uniformly into 1 inch long. You can also scrape off the thick scales on the sides using a knife or peeler. This gives a smooth, clean look in the gravy. The best way to cook drumsticks is by cooking them separately in boiling water. This ensures that the drumsticks are fully cooked along with the rest of the ingredients. Fresh drumsticks cook very quickly, so the cooking process takes just 5 to 7 minutes.

Boil 2 cups of water in a wide vessel. Add the drumsticks and cook on medium heat. When they are softened, turn off the heat and keep it as it is in the boiled water until you prepare the gravy.

How to prepare the base gravy

To make this drumstick gravy, start making the curry base with small onions, tomato paste and spice it with our basic seasonings like chilly powder and sambar powder. Then add the coconut cashew poppy seeds paste. It will give the perfect rich creamy texture to the gravy.

1. Heat oil in a heavy bottomed kadai and add 1/4 tsp fenugreek. Then add 1 tsp mustard and urid dal. Let it splutter for a few seconds. Then add thinly sliced small onions.

2. Saute on medium heat for a few minutes and add the crushed garlic and curry leaves. Saute well for a few minutes until the onions turn light golden brown.

3. Next add the ground tomato. Stir well for a few minutes and add turmeric powder, red chilli powder and coriander powder. Stir the masalas well for a few minutes. Add sambar powder and mix well.

4. Add required salt and mix well. Now slowly add in the cooked drumstick pieces along with the stock and mix well. Add the tamarind juice. Cook on medium heat for 5 minutes, stir in between.

5. Add the ground coconut cashew poppy seeds paste and stir well. Add 1/4 cup water and cook for 10 minutes on low heat. At this stage, taste and adjust salt and chilly powder if needed.

When the oil specks on the top of the gravy, add chopped coriander leaves and turn off the heat. Give a good mix and keep the drumstick gravy covered for another 20 minutes. This drumstick gravy should be thick in consistency, not runny.

Tasty Drumstick gravy is ready to serve.

Comments

Paruppu Podi - Dal Powder for Rice - Podi Recipes

Paruppu podi is a healthy, protein rich dish with very simple ingredients. I personally enjoy this paruppu podi with (suda suda sadham) hot rice, appalam and ghee. I wanted to post this paruppu podi for a long time, and recently got the recipe from my mom with exact measurements. As it is the fasting season now, this paruppu podi will be perfect to mix with the pacharisi sadham. Also, this is a perfect podi to send to your children who study abroad. There are many different ways to prepare paruppu podi. We usually follow this method, and it stays good for 2 months if stored in an airtight container. To make this paruppu podi, measure all the ingredients and keep them ready to roast. I would like to share some important tips to make perfect paruppu podi. To get the best result, ensure the dals and spices are fresh and clean. For uniform roasting, I recommend roasting all the ingredients on a medium heat. Red chillies and peppercorns are added for the spiciness. You can ...

Tomato Thokku - Thakkali thokku

Tomato thokku - easy homemade thokku prepared with tomatoes, chilly powder, tamarind and fenugreek powder. An interestingly unique side dish for any breads and rice. You can also use this thokku as a base to prepare tomato rice, tomato poha upma or tomato idiyappam.

Methi (Fenugreek) leaves Stir Fry - Venthayakeerai Poriyal

Methi (Fenugreek) leaves Poriyal - simple and healthy side dish for your lunch with 5 basic ingredients. For methi leaves poriyal, there is no need to chop the greens. Just remove the leaves from the stem and wash it well for 3 to 5 times because it has more mud and sand when compared to other greens. The aroma in the kitchen was very nice when we saute the methi leaves. Methi leaves poriyal tastes good when made with fresh leaves. I recommend making it the same day, but if you have busy mornings just pluck the leaves and keep it in a ziploc bag.

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this h...

Protein Rich Paneer Veg Stir Fry | Healthy Breakfast Recipe with Broccoli & Vegetables

Eating healthy doesn’t have to be boring, and this colourful paneer vegetable stir fry is a perfect example! Made with fresh broccoli, beans, carrot, and capsicum, along with protein-rich paneer, this dish is simple, wholesome, and full of flavour. These days, I’ve been enjoying preparing light and healthy breakfasts, and this recipe has quickly become one of my favourites—it’s filling, nutritious, and comes together in no time. What I love most about this stir fry is how vibrant and versatile it is. With minimal oil, no heavy sauces, and a touch of simple spices, the natural flavours of the vegetables and paneer really shine through. The lightly spiced, pan-roasted paneer adds a delicious texture, while the garlic and green chillies bring in that perfect hint of heat. If you’re someone who enjoys experimenting with healthy dishes like I do, this recipe is definitely worth trying. It’s quick, colourful, and easily adaptable with any vegetables you have on hand. Do watch the...

Dry Gulab Jamun - Dry Gulab Jamun with Milk Powder - Easy Diwali Sweet Recipe

Dry Gulab Jamun - prepared with milk powder and maida as the main ingredient. I actually thought to share this recipe three years ago, but I wanted to post it along with the video. So I decided to post this dry gulab jamun for this Deepavali. Whenever we visit Trichy we used to buy this dry gulab jamun from the famous sweet shop mayil mark at Trichy junction. It's one of our family favourite dessert. They have a dark brown dry jamuns coated with fine sugar. For flavours they add a pinch of dry ginger powder in the jamuns. I have tasted many dry gulab jamuns however the dry ginger flavoured one is the best one. During your next visit to Trichy, you can also try those dry gulab jamuns.

Street Style Sundal Masala Recipe - Perfect Evening Snack - Vandikadai Sundal Masala

Cozy up with a warm and comforting bowl of street style sundal masala, perfect for the winter season. This flavorful evening snack is made with a combination of green and yellow peas, cooked in an aromatic gravy. To prepare this dish, soak the peas for 7-9 hours, then pressure cook until soft. The magic lies in the ground masala, featuring onions, tomatoes, ginger, garlic, coriander leaves, and mint leaves. Add a blend of chilly powder, kuzhambu chilly powder, and garam masala powder to elevate the flavor. Finish with a sprinkle of chat masala and a garnish of chopped onions, grated carrot, and coriander leaves. Now let's see the detailed recipe to prepare this mouthwatering Sundal Masala gravy. Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji Cauliflower Fry Nullikai urundai - Urid dal balls Kara Vadai - Pattani Paruppu (Yellow Split Peas) Bonda Sabudana Vada - Javarisi Vadai Ulundha Vada Tapioca Bonda Urad dal Bonda...

VIRUNDHOMBAL

Search This Blog