MURUNGAKKAI PORICHA KUZHAMBU – DRUMSTICK PORICHA KULAMBU

Murungakkai poricha kuzhambu/ drumstick poricha kootu is one of the easiest and delicious gravy for rice which I learnt from my MIL.Whenever I feel lazy to cook, I make this drumtsick gravy alone for rice. I don’t make any poriyal or kootu.We have the drumstick itself as side dish. I just make a thogayal along with this gravy and we have a hearty meal with papad or vadam.

INGREDIENTS
1 cup - 250ml

Drumstick –2 nos Moong dal – 1/4 cup Sambar powder – 2 tsp Tamarind – Small gooseberry size OR Tomato – 2 nos Salt n water – as required To grind Grated coconut – 1/4 cup Rice flour – 1 tsp To temper Cooking oil- 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Jeera – 1 tsp Sambar onion- 15 nos(chopped finely) Curry leaves – few

METHOD

Chop the drumstick pieces into finger size.Slit it half way through.. In a cooker base take the moong dal with required water.Add 1/4tsp of turmeric powder and a drop of oil.Take a small bowl that fits inside the cooker. In that bowl , put the chopped drumstick pieces.Add very little water (say 2 tbsp).The drumstick pieces gets cooked in the steam itself..Pressure cook for one whistle in low flame.( I use the same technique for cooking dal & vegetables for sambar. ) Grind the coconut and rice four to a smooth paste adding required water. After the steam is released open the cooker , remove the drumstick bowl. Mash the dal well.. In a kadai , take the mashed moong dal , drumstick pieces ,sambar powder , tomato pieces or tamarind extract , salt and water.Allow it to boil for sometime.. Lastly add the ground coconut mixture.Mix well.Add little water and boil for some more time. Temper the mustard seeds , urad dal , jeera , small onions and curry leaves. Saute the onions till golden brown.

Tastes great when mixed with plain rice topped with ghee !!

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