Wednesday, 28 July 2010
Here is one more pulikuzhambu version which I like very much. This is a kerala style theeyal recipe. The smell of drumstick and the smell of golden fried coconut gives a unique taste and aroma to this dish.
The scientific name of drumstick tree is Moringa oleifera. The leaves, flowers and immature pods of drumstick tree are used as food. Leaves are the most nutritious part of the plant. They are rich in Vitamin A, Vitamin C, Calcium , Pottasium, Iron and protein. Different parts of drumstick plant is used to cure respiratory disorders, infections, digestive disorders, urinary disorders and sexual disorders ('Mundhanai mudichu' Bhagyaraj seems to be correct ;).
Drumstick- 2 nos
Coconut scrappings- 3 tbspns (fresh or dried)
Onion- 1 no
Tomato- 1 no
Curry leaves- a handful
Green chillies- 3 nos
Whole black pepper- 1 tspn
Coriander powder- 1 tbspn
Red chilli powder- 2 tspns
Tamarind- size of a small lemon
Turmeric- a pinch
Asafoetida- a pinch
Fenugreek, Mustard and urid dhal- 1/2 tspn for tempering
Salt to taste
Oil- 3 tbspn
Wash and cut the drumsticks into 2 inch pieces. Soak the tamarind in luke warm water. Take a pan and fry the coconut scrappings until they become deep brown in colour. Grind the fried coconut and one teaspoon of pepper into a smooth paste. Cut onions and tomatoes into small pieces. Slit the green chillies. Heat oil in a pan. When the oil gets heated add fenugreek seeds and urid dhal. When it browns add mustard seeds. When they splutter add the onions, curry leaves, green chillies, a pinch of asafoetida and a pinch of turmeric. Saute well until the onions become soft. Now add some salt and tomato pieces and saute until the tomato pieces are cooked well. To this mixture add coriander powder, chilli powder and ground coconut and pepper paste. Mix well. Saute for a minute until the raw smell of the masala goes away. Now add the extracted tamarind juice and enough water. Boil the mixture well until the drumstick is cooked. Allow the gravy to thicken. Add salt as per your taste. A very tasty kuzhambu will be ready to be served with hot rice and papads.
Taste enhancing tips for this recipe : Sourness, spiciness and salt should balance well to get the best pulikuzhambu. Thick gravy is more tastier than the watery ones. Black pepper gives a very nice taste and aroma to this dish. Take care not to burn the coconut scrappings but it should be browned nicely. Add lots of curry leaves. When prepared with gingelly oil it has an unique taste. Happy cooking !!!