Mango drumstick vatha kuzhambu, puli kuzhambu, an awesome combination to make tamarind based gravy. Step by step pictures full video recipe.
I make vatha kuzhambu always like how my mom makes, adding chopped onion and garlic with some vegetables in a tamarind base. Vj likes poondu kuzhambu, I love adding little chopped garlic and onion along with my favorite veggie brinjal. I like parangikai in my vatha kuzhambu also. But we call this kuzhambu as vatha kuzhambu, may be some of you call it as puli kuzhambu. So this is not made with dried vathal always thought it sounds like that. I very very rarely add dried veg vathal to kuzhambu.
This mango and murungakkai combo is a killer combo, when we make it at home, it smells so good. You can follow the same and prepare with one vegetable instead of both. Either way it will be awesome.
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mango drumstick vatha kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category:Snack
Prep Time: 15 mins | Cook time: 25 mins | Serves: 3 | Author: Raks anand
Click here for cup measurements
Mango drumstick vatha kuzhambu, puli kuzhambu, an awesome combination to make tamarind based gravy. Step by step pictures full video recipe.
Ingredients
Mango (unripe) – 1/2
Drumstick – 1
Tamarind – 1/2 tbsp packed
Onion, chopped – 1/4 cup
Garlic, chopped – 2 tbsp
Sambar powder – 1 tbsp
Turmeric – 1/8 tsp
Salt – As needed
Jaggery – 1/4 tsp
Curry leaves – few
To temper
Oil – 1 tbsp
Mustard – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Cumin seeds – 1 tsp
Curry leaves – a sprig
Method:
- Soak tamarind in hot water for 30 mins and extract the juice. Make it 3 cups by adding more water.
- Boil 2 inch cut drumstick in a cup of water for 4-5 mins. Meanwhile, heat a kadai, temper with the items given under ‘To temper’.
- Add finely chopped garlic (I used small variety) and onion (small onion/ shallots). Fry till golden in colour here and there.
- Add it to the boiling drumstick along with the tamarind extract.
- Sambar powder, turmeric and salt goes in. Boil for 4 mins furthermore.
- Add mango cut into 6 as shown in the picture here. Boil for 4 mins or until the pulp turns soft.
- Pour rice flour dissolved in a tbsp of water to the boiling kuzhambu. Add jaggery and mix well.
- Continue boiling for 2 mins. Switch off the stove, add few torn curry leaves.
Notes
- The rice flour is just for thickening the gravy. If it’s thick already, you can skip. It all depends in the sambar powder you use. So use if needed.
- If you do not have sambar powder, you can buy aachi or shakthi brand. Or simply use red chilli powder.
Tags: mango murungakkai kuzhambu, mango vatha kuzhambu
Step by step pictures:
- Soak tamarind in hot water for 30 mins and extract the juice. Make it 3 cups by adding more water.
- Boil 2 inch cut drumstick in a cup of water for 4-5 mins. Meanwhile, heat a kadai, temper with the items given under ‘To temper’.
- Add finely chopped garlic (I used small variety) and onion (small onion/ shallots). Fry till golden in colour here and there.
- Add it to the boiling drumstick along with the tamarind extract.
- Sambar powder, turmeric and salt goes in. Boil for 4 mins furthermore.
- Add mango cut into 6 as shown in the picture here. Boil for 4 mins or until the pulp turns soft.
- Pour rice flour dissolved in a tbsp of water to the boiling kuzhambu. Add jaggery and mix well. Continue boiling for 2 mins. Switch off the stove, add few torn curry leaves.
Serve with rice and a kootu best pair. Top with sesame oil or ghee while mixing with rice.
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