Drumstick Puli Kuzhambu

Ingredients

• - 250g drumstick pods
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare drumstick: Wash 5-6 drumstick (murungakkai) pods. Scrape lightly and cut into 2-inch pieces.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry 8 minutes until golden.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add tamarind water and drumstick: Pour tamarind water. Add drumstick pieces and salt. Bring to a boil.
7. Simmer: Cook on medium heat 12-15 minutes until drumstick is tender and the kuzhambu has thickened.
8. Check drumstick: The flesh should easily come off the outer fibrous skin when pressed.
9. Check oil: Sesame oil should float on the surface indicating the kuzhambu is done.
10. Serve: Adjust salt. Drumstick adds a nutty sweetness to puli kuzhambu. Serve with steamed rice and papad.