Murungakkai masala recipe| Drumstick masala, recipe with step by step pictures, popular South Indian dry curry using drumstick pairs up well with plain rice. I grew up eating Murungakkai in sambar and poricha kootu . Sometimes it is added in aviyal too. But never knew we can make curry with Murungakkai. We have a neighbour aunty during our childhood days. Aunty is a good cook and i have posted few recipes of her here too ( kurunai vadai, kuska biryani) The very first time i tasted Murungakai masala was at her house only. Somehow loved the blend of aromatic spices. We have a Murungai maram(tree) in our house and it used to yield loads of drumstick during the season. Amma always distribute it to the entire street. Aunty makes this drumstick masala for us. And some delicious murungakkai sambar by patti will be sent to them. I just randomnly recalled the recipe and made it, but the first bite of it gave me loads of memories of my childhood.
Notes:
Murungakkai masala recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 25 Minutes
- Serves: 2
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Murungakkai masala recipe| Drumstick masala, recipe with step by step pictures, popular South Indian dry curry using drumstick pairs up well with plain rice.
Drumstick | murungakkai 2
Onion 1
Tomato 1
Oil 3 tsp
Mustard seeds 1/4 tsp
Curry leaves few
Red chili powder 1 tsp
Coconut 2 tblsp
Small onion 2
Cumin seeds 1 tsp
Salt as needed
Water 1/2 cup
Method :
- Slice the onions and chop the tomatoes.
- Cut the drumsticks as we do for sambar.
- In a pan add oil and add in the mustard seeds and curry leaves.
- Once the mustard splutters add in the sliced onions.
- Saute till the onions turns translucent.
- Now add in the chopped tomatoes.
- Cook till the tomatoes becomes mushy.
- Add the red chili powder, turmeric powder and salt.
- Mix well.
- Cook for 2-3 minutes in a low flame.
- Now add in the chopped drumsticks | murungakkai.
- Add 1/2 cup of water.
- Cover and cook till the drumsticks are cooked, yet they should retain the shape.
- Coarsely grind the coconut, cumin seeds and the shallot.
- If you want you can add 1 clove of garlic too.
- Add this to the pan.
- If it is slightly watery, do not worry.
- After adding the coconut masala, it will get absorbed.
- Mix well and do not cook for a long time after adding the coconut.
- Switch off in a minute.
- Garnish with curry leaves.
- Drumstick masala | murungai masala is ready to serve.
- This South Indian masala goes well with rasam rice, curd rice and sambar rice as well.
Notes:
- A clove of garlic can be ground along with coconut mixture to give a nice flavour.
- Red chili powder can be replaced with sambar powder too.
- Instead of cumin seeds, you can add fennel seeds while grinding the coconut masala for the murungai masala.
Method with step by step pictures :
- Slice the onions and chop the tomatoes.
- Cut the drumsticks as we do for sambar.
- In a pan add oil and add in the mustard seeds and curry leaves.
- Once the mustard splutters add in the sliced onions.
- Saute till the onions turns translucent.
- Now add in the chopped tomatoes.
- Cook till the tomatoes becomes mushy.
- Add the red chili powder, turmeric powder and salt.
- Mix well.
- Cook for 2-3 minutes in a low flame.
- Now add in the chopped drumsticks | murungakkai.
- Add 1/2 cup of water.
- Cover and cook till the drumsticks are cooked, yet they should retain the shape.
- Coarsely grind the coconut, cumin seeds and the shallot.
- If you want you can add 1 clove of garlic too.
- Add this to the pan.
- If it is slightly watery, do not worry.
- After adding the coconut masala, it will get absorbed.
- Mix well and do not cook for a long time after adding the coconut.
- Switch off in a minute.
- Garnish with curry leaves.
- Drumstick masala | murungai masala is ready to serve.
- This South Indian masala goes well with rasam rice, curd rice and sambar rice as well.
Notes:
- A clove of garlic can be ground along with coconut mixture to give a nice flavour.
- Red chili powder can be replaced with sambar powder too.
- Instead of cumin seeds, you can add fennel seeds while grinding the coconut masala for the murungakkai masala.
