MURUNGAKAI GRAVY (DRUMSTICK GRAVY)

MURUNGAKAI GRAVY (DRUMSTICK GRAVY)

Generally, we use drumsticks to prepare sambhar or Kuzhambu. But this is a very different recipe without onions, but using coconut. This Murungakai Gravy recipe balances both tastes very well such that they compliment each other. It is great with rice, appam or dosa. We have been inspired by this video to prepare this recipe.

In traditional method drumstick is used in Sambhar or Vathal Kuzhambu in South Indian families. So to make things different I thought why can’t I give it a gravy type makeup. Since inspired by the above said video, I checked with my daughter whether she is okay with Murungakai Gravy. She said that the recipe looks different and we should go for it.

Due to lockdown I was fearing that I may not be having all the ingredients. Luckily all the ingredients were available in the house including the main hero of the dish “Murungakai”. I took the help of my daughter to collect all the ingredients and I started preparing the gravy. If Murungakai is the hero of this recipe then coconut is the heroine for this recipe. The combination of Murungakai and coconut always produces an awesome dish. As usual we prepared a great dish.

MURUNGAKAI GRAVY

Drumsticks are generally used in preparing sambhar and kuzhambu or masala with onions. But this is a very different recipe without onions, but using coconut as a dominating flavour. Yet not too dominating, that it overpowers the drumsticks.
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Keyword: coconut, drum stick, Gravy
Yield: 5 People
Author: SRIMATHI SUNDARARAMAN

Materials

  • 3 Drumsticks Medium Sized
  • 3 Tomatoes Medium Sized
  • 1 tsp Mustard seeds
  • 1 tsp Jeera
  • Few curry leaves
  • 1/4 tsp Turmeric powder
  • 1 1/2 tsp Red chilly powder
  • 1 tsp Coriander powder
  • 1/4 tsp Garam masala powder
  • 1/2 Cup Coconut grated
  • 2 tsp Oil
  • Salt To taste

Instructions

  • Chop drumsticks into 4 inch pieces.
  • Chop the tomatoes and blend it into a smooth puree.
  • Grind the coconut to a smooth paste.
  • Heat oil in a kadai.
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  • Add mustard and allow it to sputter.
  • Add jeera.
  • Add curry leaves.
  • Add tomato puree and saute till the oil separates from the sides.
  • Add drum stick pieces and saute for 4 to 5 minutes.
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  • Add a cup of water and add half of the salt now. Allow it to boil.
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  • When the drum sticks are half way cooked through, add turmeric powder.
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  • Add chilly powder and mix well and let it boil for 3 minutes.
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  • Add coriander powder.
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  • Add garam masala powder and let it cook for another 3 minutes.
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  • Add coconut paste.
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  • Mix well and cook for five minutes.
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  • Add the remaining salt now.
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  • When the gravy starts thickening, switch off the stove. Add fresh curry leaves.
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  • Now the drum stick curry is ready. Serve it hot along with plain rice accompanied by vegetable stir fried. You can have it as a side dish for idly, dosa and appam.


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