Bitter gourd Masala Curry For Rice / Pavakkai Masala Poriyal Without Coconut

South Indian, Tamilnadu style Bitter gourd masala curry for rice / Pavakkai masala poriyal without coconut was my recent try using bitter gourd. Usually I make pavakkai pitlai or pavakkai poriyal with coconut in my MIL’s style. For a change, I tried this bitter gourd masala curry adding spice powders and garam masala powders. I made it easily using my pressure cooker. It came out very well and finger licking good with its own slight bitter taste. Sendhil who is not a big fan of this veggie liked this bitter gourd curry and had it without any complaints. If you are a fan of bitter gourd like me, you must try this Pavakkai masala poriyal. You will love it for sure. It is a good side dish for sambar and curd rice. If you want to make bitter gourd curry without bitterness, you should thinly slice the bitter gourd, remove the seeds. Soak in sour curd or buttermilk, salt for 20 minutes and squeeze it before cooking like I did in my bitter gourd biryani recipe. But I won’t recommend this step for this poriyal as the nutrition of this vegetable will be lost. So what I do is, I slice the bitter gourd thinly. I add more tamarind and jaggery to reduce the bitterness. It works well. Friends, lets see how to make this Tamilnadu style Pavakkai masala poriyal with step by step pictures.

Check out my other bitter gourd recipes too !

Bitter gourd biryani

Crispy Bitter gourd chips

Bitter gourd Puli kuzhambu - Chettinad 

Kakarakaya Pulusu - Andhra style bitter gourd gravy for rice

Bitter gourd pitlai 

Bitter gourd poriyal with coconut 

Bitter gourd curry recipe - Tamil nadu style

Tamil nadu style bitter gourd curry recipe for rice

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Bitter gourd – 1 (Medium sized) Big onion – 1 Ginger garlic paste – 1 tsp Tamarind – medium gooseberry size Red chilli powder – 3/4 tsp Dhania powder / coriander powder – 1 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1/2 tsp Jaggery – 1 tbsp Salt – as needed water for tamarind extract – 1/2 cup To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/ 2 tsp Chana dal – 1 tsp Curry leaves - Few

HOW TO MAKE BITTER GOURD MASALA CURRY

1. Wash and slice bitter gourd into thin slices.
2. Heat oil in a pressure cooker base. Temper the ingredients.
3. Saute onion, gg paste. Add thinly sliced bitter gourd, turmeric powder and salt.
4. Saute for a minute. Add red chilli powder, coriander powder and garam masala powder.
5. Mix well. Lastly add tamarind extract, salt, jaggery.
6. Pressure cook in very low flame for one whistle.
7. Boil if there is excess water. Serve with rice !

BITTER GOURD CURRY - STEP BY STEP PICTURES

Wash and slice the bitter gourd thinly. Remove the seeds and discard it. Do not slice it too thinly because it will become mushy after pressure cooking.  Chop the onion and set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, ginger garlic paste and saute till raw smell goes off. Add thinly sliced bitter gourd, turmeric powder and salt. Saute till bitter gourd becomes dark green in color. It takes 2 minutes. Add red chilli powder, coriander seeds powder, garam masala powder and saute for a minute in medium flame. Lastly add 1/2 cup of tamarind extract, jaggery and mix well. Do not add more water. Pressure cook in very low flame for one whistle. Open the cooker after steam is released. Mix gently and boil if there is excess water in the cooker. Boil in high flame for few minutes to evaporate the excess water.Check for taste, add more chilli powder or jaggery if needed. If you feel tanginess is less, you can add lemon juice after switching off the flame. Garnish with coriander leaves. Serve and enjoy with sambar, curd rice !

Note

Slice the bitter gourd thinly to reduce the bitterness. But do not slice it too thin. It will become mushy after pressure cooking. Tamarind and jaggery also helps to reduce the bitter taste. For variations, you can make this curry in a kadai instead of pressure cooker but it takes more time to cook. You can also pressure cook the bitter gourd separately and add to the masala.

Try this healthy, yummy bitter gourd masala curry for rice and enjoy !

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Karnataka Carrot Palya Recipe – Grated Carrot Stir Fry - Grated Carrot Poriyal

Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method.

 In carrot puttu, grated carrot is steamed in idli pot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.

Check out my carrot kootu, carrot beans poriyal, carrot kheer, carrot halwa in pressure cooker, carrot chutney, Carrot sambar, Carrot kurma

Karnataka style carrot palya recipe

Karnataka style grated carrot stir fry recipe / Carrot palya for rice and chapathi.

Cuisine: Karnataka recipes

Category: Poriyal recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Carrot - 4 nos (Grated) Big onion - 1 Green chilli - 2 Curry leaves - Few Grated coconut - 1/4 to 1/2 cup   (add as you like) Turmeric powder - 1/8 tsp Salt - as needed Sugar -  a pinch Water - only if needed To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds – 1/4 tsp Hing /asafetida - a pinch Coriander leaves – To garnish

HOW TO MAKE CARROT PALYA

1. Wash and peel skin of carrot. Grate it and set aside.
2. Heat oil in a kadai. Temper all the ingredients.
3. Saute onion, green chilli and curry leaves.
4. Add grated carrot, salt, sugar, turmeric powder.
5. Stir fry in medium flame till carrot becomes soft and cooked.
6. Cover and cook in low flame if needed.
7. Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !

CARROT PALYA RECIPE - STEP BY STEP PICTURES

Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside. Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing. Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook.  Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves. Serve with rice or chapathi. Enjoy !

Note

Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot. You can skip coconut but it gives a nice flavor and yield to this palya. Garnishing with coriander leaves also adds a nice flavor. If you like, you can sprinkle few drops of lemon juice for tangy taste.

Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !

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Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

 

After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

Alugadee Palya Recipe For Rice

Alugadee Palya Recipe / Potato curry for rice

Cuisine: Karnataka

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Boiled potato - 4 nos  Big onion - 1 no Green chilli - 2 to 3 nos Grated coconut - 1/3 cup Vangibath masala powder - 1/4 tsp (optional) Turmeric powder - 1/8 tsp Water & Salt - as needed Coriander leaves - to Garnish To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Cumin seeds – 1/4 tsp Curry leaves – Few Lemon juice - Few drops

METHOD

1. Wash and pressure cook potato adding turmeric powder and required water.
2. Peel the skin and chop into cubes. Set aside.
3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
5. Serve with rice.

METHOD - STEP BY STEP PICTURES

In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside. Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent. Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve. Serve with rice, rasam rice or sambar rice.Enjoy !

Note

Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely. You can skin Vangibath masala powder and make this palya. If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.

Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
Karnataka style Raw mango gojju.

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Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

 Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe

Vendhaya keerai paruppu kadayal - South Indian methi dal recipe for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Fenugreek leaves / Vendhaya keerai / Methi leaves - 1 cup Moong dal - 1/4 cup Ripe tomato - 1 no Green chilli - 1 no Big onion or small onion - 1 no / 8 nos Garlic cloves - 5 nos Chilli powder - 1/4 tsp to 1/2 tsp (adjust) To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Crushed garlic cloves - 4 nos

METHOD

1. Wash the fenugreek leaves and set aside.
2. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
3. Pressure cook in very low flame for 2 whistles.Mash the dal completely.
4. Temper all the ingredients and add to the dal. Mix well.
5. Serve with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame.  Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker. Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed. In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee. Enjoy !

Note

Adjust the quantity of green chilli and chilli powder as per your taste. You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves.  If you want thick

Try this easy, yummy , healthy methi dal at home and enjoy with rice.

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Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This Spinach sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.

Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar

Cuisine: South Indian

Category: Sambar recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Palak / Spinach / Pasalai Keerai - 1 cup Toor dal - 1/3 cup Tamarind - Big gooseberry size Sambar powder – 1 to 1.5 tsp Turmeric powder - 1/4 tsp Big onion / small onions - 1 no / 15 nos Curry leaves - Few To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Fenugreek seeds / methi seeds - 1/8 tsp Red chilli - 1 no Asafetida / Hing - 1/4 tsp

HOW TO MAKE PALAK SAMBAR

1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
2. Pressure cook toor dal in enough water and mash it.
3. Heat oil in a kadai. Temper and saute onion, curry leaves.
4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
6. Transfer to a bowl and serve hot with plain rice adding ghee. Enjoy !

METHOD - STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside.  Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent. Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing. Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar. Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee. Enjoy!

Note

Adjust the amount of sambar powder and red chillies as per your taste. Do not use tomato as the combination of palak and tomato is not good for people with kidney stones. For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.

Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !

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Vazhakkai Podimas Recipe – Raw Banana Podimas

Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain. 

Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time, I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below. 

Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.

Recently I got a collection of fruit bites and a pack of  Ragi, Kambu Koozh from Native Food Store. My family is a big fan of their readymade products. I have already tried thier millet pongal mix, Instant millet noodles, millets, cold pressed oils (Chekku ennai). We loved everything. This fruit bites is their recently launched product. They sent me few samples for taste & review them. 

I was so excited to see my favorite elandha vadai & tasted it first. It was so good and homely but I felt the seeds are more. Mango , woodapple and amla bites were tasty and bit spicy. Its really a healthy choice for snacks. We loved it very much. Price is also reasonable. Friends, do try their readymade food products from Native food store online. You will love it for sure👍. 

Raw banana podimas / Vazhakkai Podimas recipe

South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.

Cuisine: South Indian

Category: Poriyal Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw Banana - 1 no ( Big sized) Big onion - 1 no ( finely chopped) Green chilli - 2 nos Curry leaves - Few Ginger - 1/2 inch piece (chopped finely) Turmeric powder – 1/4 tsp Grated coconut - 1/4 cup Salt & Water – as needed To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 1/2 tsp Cumin seeds - 1/4 tsp Asafetida / Hing - A pinch

METHOD

1. Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
2. Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
3. Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
4. Add the grated vazhakkai, salt and turmeric powder. Mix gently.
5. Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!

METHOD - STEP BY STEP PICTURES

Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released. Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves. Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame. Enjoy with rice and papad !

Note

For variations, you can use red chilli instead of green chilli. If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.

Try this easy, yummy raw banana podimas with rice and enjoy !

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Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

 

 Today’s drumstick puli kuzhambu/ Murungakkai kulambu is my MIL’s Tamil style vatha kuzhambu recipe adding drumstick. I made slight variations from the authentic procedure and made in a pressure cooker directly. We call this as murungakkai vatha kuzhambu. Some people name it as drumstick kara kuzhambu too. As this kuzhambu is without coconut, spices and masala, flavor of drumstick would be dominant. Sometimes my MIL adds brinjal and make it as kathirikai murungakkai puli kulambu. They both compliment well in taste and flavor. But I used only drumstick as Sendhil and Raksha are not fond of brinjal. Friends, If you are looking for some easy murungakkai vatha kuzhambu recipe with full flavor of drumstick, you must try this recipe. My mom also makes Tirunelveli style murungakkai puli kulambu but its with freshly ground spices. For this no grind recipe, sambar powder or vatha kuzhambu powder is the major ingredient. So anyone can make it quickly and easily. This kuzhambu recipe would be ideal for bachelors and working women to whip up a quick gravy for rice. So lets see how to make Tamil nadu style Murungakkai puli kuzhambu / Drumstick gravy for rice with step by step pictures.

Do check out my yummy Murungakkai poricha kuzhambu recipe, Murungakkai masala/ Drumstick poriyal and Drumstick sambar too.

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice

Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu Without Coconut For Rice

Cuisine: South Indian

Category: Kuzhambu varieties

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Drumstick - 2 nos Tamarind - Big gooseberry size Sambar powder - 1 tbsp Jaggery - 1 tsp Turmeric powder - 1/8 tsp Rice flour - 1 tsp Salt - As needed Water - 1 cup To Temper & Saute Sesame oil / Gingely oil OR Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Methi seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Curry leaves - Few (chopped finely ) Small onion / Big onion - 5 nos / 1 no (chopped finely) Garlic cloves - 10 (Whole ones) + 5 nos (chopped finely)

METHOD

1. Wash and chop drumstick into finger size pieces.
2. Soak tamarind in 1 cup warm water and take the extract.
3. In a pressure cooker base, temper & saute all the ingredients.
4. Add drumstick and saute for a minute. Then add tamarind extract, sambar powder, turmeric powder, jaggery and salt.
5. Mix rice flour in little water and add to kuzhambu. Pressure cook everything in high flame for 2 whistles. Remove after steam is released.
6. Serve with plain rice adding few drops of sesame oil.

METHOD - STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 10 minutes. Wash and chop drumstick into pointer finger size pieces. Slit slightly in one side. Chop 1 big onion or 5 small onions,5 garlic cloves and curry leaves finely. Peel 10 garlic cloves and keep it whole. In a pressure cooker base heat oil and splutter mustard seeds, methi seeds, urad dal, cumin seeds, toor dal. Add the finely chopped onion, garlic and curry leaves. Saute till onion turns transparent. Add drumstick pieces and saute for a minute. Add 1 cup of tamarind extract, sambar powder, turmeric powder, jaggery. Mix well and allow to boil in low flame. Dilute 1 tsp of rice flour in 2 tbsp water without lumps. Add to the boiling kuzhambu. Mix well and check for taste. Add more sambar powder & salt if needed. Close the cooker and put the weight valve. Keep the flame medium high. Cook for 2 whistles. If the drumstick is too tender, just cook for one whistle. You will get a nice aroma of cooked drumstick. Do not cook for long time because drumstick becomes mushy. Drumstick cooks in the steam itself. ( If you feel the drumstick may become mushy after cooking, keep the drumstick pieces in a small box without adding water and keep it inside the cooker itself. After 2 whistles, remove the lid after steam is released. Take the drumstick box and check its cooked well. Add the cooked drumstick pieces to the kuzhambu. Boil for a minute. Switch off the flame and transfer to a bowl. Give some standing time and serve with rice. ) Open the cooker after the steam is released. Mix well and check for the consistency of kuzhambu. If its too watery, allow to boil for few minutes till thick. Switch off the flame and transfer the kuzhambu to a bowl. Add a tsp of sesame oil and few curry leaves. Close it with a lid. Let it rest for 30 minutes to one hour before serving. Mix with plain rice and enjoy with any kootu, papad !

Note

Adjust the quantity of sambar powder as per your taste. You can also use vatha kuzhambu powder instead of sambar powder. If you do not have sambar powder or vatha kuzhambu powder, you can use 1 tsp of red chilli powder + 1.5 tsp of dhania powder. The quantity of spice powders may vary based on the tanginess of tamarind. So always check the taste and adjust them if needed. This kuzhambu will be slightly watery. But it tastes great when mixed with plain rice.

Try this easy Murungakkai kuzhambu using pressure cooker and enjoy !

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