Murungakkai Poricha Kuzhambu Recipe – Drumstick Puli Kuzhambu

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

22 Comments

  1. vino

    Hi I tried few kuzhambu recipes frm ur site.. Vendakkai Kara kuzhambu nd dis one.. Tastewise gud..before addin coconut oil seperates frm t gravy but after addin coconut paste it din..even I grinded to a smooth paste..tried thrice nd exactly followed ur steps..din get t texture as shown in pic.. Pls help me,out dear..

    1. Mullai

      Vino,
      You won’t see a whole lot of oil floating on top, just a little which will definitely separate, I don’t know what cold possibly go wrong. If yo think your consistency is watery then try adding extra kuzhambu podi (which includes red chili, dhania, cumin , fenugreek, toor dal, black pepper) which is also readily available in stores or make your own following this recipe
      http://www.spiceindiaonline.com/kuzhambu_milagai_thool_1/

      you may also increase coconut paste for a creamy texture, hope this helps!

  2. shyamala

    hi,
    I am from pondy.My mother makes this without tamarind and thats the authentic version of porichakuzhambu.Sorry to comment ur’s.Make correction in ur receipe.

    1. Mullai

      Shyamala, you can make it with or without tamarind. Traditional poricha kuzhambu is just dal and veggies tempered with coconut and black pepper, thats more like a thick stew and doesn’t even include tomatoes. But kara kuzhambu style does include tamarind and tomatoes. We make this often at home and turns out perfect. Thanks.

  3. Nisha

    Hi..I have one question…does this kuzhambu milagai podi means normal red chilli powder or is it sambhar powder or is there any special kara kuzhumbu podi available..pls tell me..
    thanks
    nisha

    1. Mullai

      Nisha, Kuzhambu podi is a kind of an all purpose powder which we use for thickening gravies and varuvals. Its a combination of red chili, dhania, cumin, fennugreek, black pepper and Thur dal. Something like sambar podi but not exactly as the proportion slightly differs. Usually sambar podi has more of Thur and Bengal gram, whereas here the highlight is more red chillies and dhania. Check this link for our family recipe, i usually get a big batch from India.

      http://www.spiceindiaonline.com/kuzhambu_milagai_thool_1

      You can substitute with any store bought kuzhambu or sambar podi, if you don’t have these then just use 2 tsp red chili powder + 3 tbsp dhania powder ; it will still taste good. Thanks.

  4. sssuuu

    thanks mullai…
    recipe wass awesomme n my husband totally loved it! 🙂

    im trying one of ur recipes every day..! 🙂 keep them coming

  5. abigail

    hey mullai i am from pondy and my mom adds mutton pieces and nalli to this preparation
    its heavenly !!!!!It rreminds my moms cooking!!!!

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