Drumstick Puli Kuzhambu

Method

1. 1

   Prepare drumstick: Wash 5-6 drumstick (murungakkai) pods. Scrape lightly and cut into 2-inch pieces.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

3. 3

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds and 1 sprig curry leaves.

4. 4

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water and drumstick: Pour tamarind water. Add drumstick pieces and salt. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 12-15 minutes until drumstick is tender and the kuzhambu has thickened.

8. 8

   Check drumstick: The flesh should easily come off the outer fibrous skin when pressed.

9. 9

   Check oil: Sesame oil should float on the surface indicating the kuzhambu is done.

10. 10

    Serve: Adjust salt. Drumstick adds a nutty sweetness to puli kuzhambu. Serve with steamed rice and papad.