Drumstick Poriyal | Murungakkai Poriyal | Poriyal Recipe

Murungakkai Poriyal, a delicious and quick to make poriyal with drumsticks. Actually i haven't prepared this poriyal often because whether in US/Canada, the drumsticks are not easily available, only indian stores have them sometimes. So whenever i got them, i prefer to add few pieces in sambar, karakulambu and aviyal such that it will last for 7- 10 days. 

Last time, when we went to indian store here, the drumstick was so fresh, so i picked a couple of extra drumsticks than the usual and in the same week, all of sudden we had a travel plan to other city and were out of town for 10 days because of ST's work. 

As i didn't want to waste them  before traveling, I made this poriyal for our meal along with rice and sambar. It turned out super good, the flavor was subtle and simply love this poriyal. Now let's check out how i have prepared this poriyal.  

Drumstick Poriyal | Murungakkai Poriyal

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Drumstick Poriyal,Murungakkai Poriyal,Drumstick Recipe,Murungakkai Recipe,Poriyal Recipe Murungakkai Poriyal, a delicious and quick to make poriyal with drumsticks.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Drumstick - 2 
Turmeric powder - a pinch
Salt - to taste

To grind

Grated coconut - 2 tbsp
Green chili - 1

Peal onion - 1 nos

Garlic pods-1(small)

Cumin seed- 1/4 tsp
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl Onion -1 
Curry leaves- few

Procedure

Cut the drumstick into 1 inch pieces. Heat about 1 cup of water in a kadai, bring into boil, then add the drumstick pieces.

Cover cook until the drumsticks are tender and well cooked.In the mean time, grind the ingredients listed under "To grind" into coarse paste.

Once the drumstick is almost cooked, add the turmeric powder and salt.

Next add the coconut mixture, give a good mix and let it cook until the raw smell leaves. 

Temper the ingredients listed under "To temper" and add into the drumstick poriyal.

Tada, Delicious Drumstick Poriyal is ready.

Related : Drumstick Kara Kuzhambu / Puli Kuzhambu

Notes:

• Depends on your preference, you can add more or less chili. The given quantity has mild spice level.
• Sesame oil gives great flavor to the poriyal.
  

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Karuvadu Kuzhambu | Thedu Karuvadu Kulambu | Dry Fish Curry

Thedu Karuvadu kuzhambu, a delicious, tangy and spicy curry made from the dry fish,brinjal and drumstick. It's been a long time since i had this curry.Since i'm no expert in buying dry fish, i always avoid buying and making them on my own other than nethili karuvadu which i can easily identity.So whenever i'm at my mom's place, i ask her to make this atleast once during my stay. Yep, today she made it, all i did was took the snap and enjoy the meal hearty.
I have heard from many people that they don't like the dry fish even the die hard non vegetarians too. Though i don't claim me as big non vegetarian fan, still i like certain varieties of dry fish very much like the nethili karuvadu and this thedu karuvadu or as thundam we call it locally. And the recipe that i'm sharing today is my grandma's(paternal), from her, my mom learnt it and it's been made in the same way for decades without any change in the recipe. 

My grandma was a big karuvadu/dry fish lover and i guess that i inherited her taste for dry fish. She used to make at least twice a week, in those days, other family members got really bored of repeatedly making karuvadu curry and sarcastically passed jokes about her love for karuvadu. But today when mom makes this curry, at least for an hour we talked about grandma and in that conversation she said something like "ippo yaravathu appadi seithu kudupagalanu iruku" . 

Really miss her physically more today, but in our memories, thoughts and in the cooking she taught us, she will always be there.  Ok, now coming to this recipe, this karuvadu curry is one of my grandma's signature dish, so if you like dry fish, give it a try once and i'm sure that you will keep this recipe as keeper for future.

   

Thedu Karuvadu Kulambu | Dry Fish Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Thundu Karuvadu/Dry Fish - 50 gms
Brinjal - 2
Drumstick - 1
Shallots - 5
Garlic - 8
Tomato - 1 
Tamarind - a small lemon size
Sesame Oil - 2 tsp
Mustard - 1/4 tsp
Curry leaves - 1 spring
To dry roast and grind
Red Chili - 6
Coriander seed - 2 tbsp
Cumin seed - 1/2 tsp
Black peppercorns - 1 tsp
Curry leaves - 1 spring
Grated Coconut - 1/2 cup
Shallot - 10
Garlic - 5 
Sesame Oil - 1 tsp

Procedure

First cut the drumstick into 1.5 inch pieces, brinjal into thin circles,tomato into cubes. Peel the onions and garlic. Keep it ready. Take the dry fish, wash it in water thrice and keep aside.For dry roasting, heat the kadai with oil, add cumin ,let it splutter, then add the black peppercorns roast it for few secs. Next add the curry leaves. Let it splutter, then add the red chili and coriander seeds, roast them all until it becomes aromatic and slightly changes its color. Switch off the flame and let it cool. Soak the tamarind in water for 15 mins. And also keep the coconut and shallot & garlic for grinding as ready.First put the roasted ingredients into the mixie jar and grind into coarse mixture, then add the coconut, shallot & garlic along with required water and grind them into fine paste.Extract the tamarind juice from the soaked tamarind, add the grounded paste into it and make a thick gravy.Now for the curry, heat the kadai with oil, add the mustard, let it splutter, then add curry leaves.Next add the roughly chopped shallots and garlic, let it saute in the oil for few secs.Then add the dry fish, saute it for 2 mins and add tomatoes.Saute it for 2 mins.Next add that tamarind & the masala mixture into the kadai followed by the binjal and drumstick.Bring into boil and let it cook till the veggies are tender and the oil separates on the top. Switch off the flame. If you like boiled egg with your curry, boil them and add it in the curry.Tada, Finger licking delicious Karuvadu Kuzhambu is ready to serve.

Notes:

• Here in this recipe, i have used thedu/thundu karuvadu.
• You may noticed in the recipe, that i haven't used the salt in the curry, because for us, the salt in the dry fish is enough. so i haven't add any extra salt in the curry
• While making dry fish curry, always give a taste test in the end and if needed only add salt.
• Adding sesame oil gives great flavor to the curry.
• Brinjal and drumsticks are the most opt veggies for dry fish curry and it enhances the taste too.
• The given quantity of spices make the curry as little more than mild spice level. So adjust the quantity as per your liking.
• We like to have boiled egg with all types of karuvadu curry.
  

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Kerala Style Aviyal | Aviyal Recipe

Aviyal , a traditional curry made from mix vegetables, coconut paste & yogurt and finally seasoned with coconut oil & curry leaves . It's one of the  popular dishes in South Tamil Nadu and Kerala.

The preparation of this dish is slightly varies from region to region and we used to prepare this dish in our family on all auspicious day. 

And i still remember that few of my friends had visited Tirunelveli to attend one of our colleague marriage and they were surprised by the taste of aviyal served in the marriage feast and also wondered about the amount of coconut used in just one dish.

Yes, in South Tamilnadu, lot of grated coconut is used and mostly we don't use curd in the aviyal. But today i'm gonna share the recipe of kerala style aviyal that i have been eyeing for a while, prepared it last week and relish with some rice and sambar. 

The flavor of this aviyal is quite similar to what we used to prepare in our home, but the consistency is like kootu and pairs well with rice.

Related : How to make Moru/Buttermilk Curry  

What are the vegetables used in Aviyal ? 

As i said earlier, the recipe for aviyal varies from region to region and even home to home also :-). There is no hard and fast rule here about what vegetables to use in aviyal. 

But traditionally, the aviyal is made with the local country vegetables available in and around South India. So the most common vegetables are drumstick, brinjal, raw banana, senai kizhangu(yam), potato & carrot. 

In addition to that, pumpkin(both yellow and white), peas, board beans and other local roots vegetables like pidi kizhangu, siru kizhangu can also be added.

Basically you can make the aviyal with  just a few vegetables to a dozen vegetables ! 

    

Kerala Aviyal

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Kerala Style Aviyal, Aviyal, Aviyal Recipe, Tirunelveli Aviyal, Aviyal , a traditional curry made from mix vegetables,coconut paste & yogurt and finally seasoned with coconut oil & curry leaves .It's quite popular dish in south tamilnadu and kerala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Carrot - 1 no
Beans/Cluster beans - 6 to 7
Potato - 1 ( medium size)
Banana(raw) - 1/2
Brinjal - 1
Drumstick - 5(1&1/2 inch piece and slit into half vertically )
Channa Dal - 1 tbsp
Curd - 1/4  cup
Turmeric powder - 1/4 tsp
Salt
To grind
Coconut (grated) -  1 cup
Green chili - 3
Garlic -1 pod
Cumin seed - 1 tsp
To Temper
Coconut Oil - 2 tsp
Mustard  & urad dal - 1 tsp
Curry leaves - few

Procedure

First soak the chana dal for 30 mins.Cut all the vegetables into thick stripes . Put all the ingredients listed under "To grind" into mixie/blender jar and grind into smooth paste,keep it aside until use.

In a kadai,heat the water (approx 1 cup) and add the channa dal & the vegetables (potato,beans,cluster beans,carrot).

Once the added vegetables are half-cooked, add brinjal,banana & drumstick. Once the veggies are completely cooked, add the coconut paste.

Mix it well, then add the salt and turmeric powder.

Give a good mix ,let it be in flame for 3-4 mins and switch off the flame.Then add the well beaten curd and few curry leaves. Mix it well.

Temper the ingredients listed under "To Temper" and add into the aviyal. 

Tasty Kerala Style Aviyal is ready.

Related : How to make Mathanga Pulissery 

Related : More Curries and Vegetables Recipes 

Notes:

• Add more/less of chilies as per your liking.
• Always use fresh curd for better taste.
• Add curd into the aviyal once switch off the flame to avoid the curdling.
• Coconut oil gives best flavor to the aviyal,so highly recommend to use it.  
• Use more country vegetables for better taste.You can use broad beans, yam too.
• As brinjal,banana & drumstick are easily cooked compare to other veggies that i have used in this recipe, so added this veggies later.
  

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Mutton Curry with Chana Dal | Mutton/Lamb Curry | Non Veg Recipe

Mutton Curry with Chana Dal, a traditional curry made from mutton/lamb, chana dal and other veggies. Many may think that mutton with dal is a weird combo, but trust me, this is one of the tastiest curry i have tasted so far. We have been making this curry in our family for generations. My aachi(grandma) was a expert in making this curry and we all quite fond of her mutton curry.
Aachi(grandma) used to cook the mutton in open pot,that was before pressure cooking era. So here in the recipe, i have used pot to cook  the mutton, in that way you can make sure that all the veggies, dal and mutton are cooked perfectly. But if you're in short of time, you can very well cook the mutton alone in pressure cooker to speed up the process .

Mutton Curry with Chana Dal

Preparation Time : 20 mins | Cooking Time : 50 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Lamb/Mutton - 1 lb
Chana Dal - 2 tbsp
Potato - 1
Drumstick -1
Pearl onion - 7
Tomato -1
Ginger Garlic paste - 1 tbsp
Red Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Sesame Oil - 1&1/2 tbsp
Cinnamon stick - 1 inch piece
Cloves - 4 
Cardamom - 2
Salt - to taste
Curry leaves - few
Coriander leaves - few
To grind 
Grated Coconut - 1/3 cup
Fennel Seed - 1/2 tsp

Procedure

Soak the chana dal for 20 mins. Peel the onions, chop the tomato and potato into small cubes,cut the drumstick into 1&1/2 inch pieces & slit them vertically.Heat the kadai with oil, add cinnamon,cloves and cardamom & fry it in oil for 30 secs.Add onions and curry leaves,saute till the onions becomes translucent, then add the cleaned mutton pieces and saute in the oil till the outer surface of mutton pieces changes its color.Add the ginger garlic paste and saute till the raw smell leaves and then add the tomatoes.Add 1 cup of water and cover the kadai with lid and cook it for 10 mins.Then add the chana dal.Add all spices(turmeric,red chili and coriander powder), mix well and cover cook the mutton.Once the mutton is half done, add the potatoes and drumsticks and again cover cook all together.Once mutton and other veggies are cooked well,add salt. Grind the ingredients listed under "To grind" into smooth paste.Add the coconut paste into the curry and mix well & cook till oil separates on the top.That's it,Traditional Mutton Curry is ready. Sprinkle some coriander leaves on top while serve.

Notes:

• Mutton takes minimum 40 mins to cook in open pot.
• Add salt once the mutton is well cooked, otherwise it takes very long time to cook the mutton.
• We like non veg curry as bit spicy,so added 1 tsp of chili powder, if you don't want that much spicy add 3/4 tsp of chili powder.
  

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Murungakkai Kara Kuzhambu | Drumstick Kara Kulambu

Murungakkai Kara Kuzhambu,  a spicy and tangy tamarind based curry made with drumsticks. There are quite a different variation of kara kuzhambu across the country, here i have shared the way we used to make at home for years. ST likes kara kuzhambu a lot compared to sambar, so i often make them at home for our lunch along with rice and any simple kootu. 

Here, in this recipe, i have used only drumstick, but you can use other vegetables like brinjal,raw banana or combination of all of this.Out of all combination, with drumstick alone is our favorite. Now let's see how to make this finger licking delicious curry.

Murungakkai Kara Kuzhambu

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Murungakkai Kara Kuzhambu, Drumstick puli kulambu Murungakkai Kara Kuzhambu, a spicy and tangy tamarind based curry made with drumsticks.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Drumstick- 7 

Pearl onion - 4(or 1/4 of red onion)

Tomato -1
Garlic - 2 pods

Tamarind - small gooseberry size

Mustard & urad dal- 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Sambar powder - 11/2 tsp 

Turmeric powder -1/4 tsp

Oil - 1 tbsp

To grind

Grated coconut - 3 tbsp

Peal onion - 2 

Garlic pods - 2

Cumin seed- 1 tsp

Procedure
Soak tamarind for 1/2 hr, wash and cut the drumstick into 1 & 1/2 inch pieces and tomato  & garlic into small pieces. Peel the onion & chop them into half. Heat the kadai with oil & add mustard & urad dal, let the mustard splutter.

Add onions & curry leaves and saute till the onions becomes translucent.Then add the tomatoes & saute till it becomes mushy and then add the drumstick.

Add the spices (turmeric, red chili & sambar powder) & salt and saute it in the oil for 30 secs. Then extract the tamarind juice from the soaked tamarind and add into the kadai.

Let it comes to boil,in the mean time,Put all the ingredients listed under "To grind" into mixie jar and grind into smooth paste. Add the coconut paste into the kuzhambu and let it comes to boil. Keep the flame in medium till the oil floats on top.

Tangy and tasty Drumstick Kara Kuzhambu is ready to serve.

Related : How to make Pakoda kuzhambu

Notes:

• Instead of sambar powder, you can use the coriander powder too.
• Here i have used frozen drumsticks.
• Use good quality of red chili powder and well ripen tomatoes to red the bright color in the gravy.
  

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