Thursday, May 2, 2013

Murungaikkai Kaarakuzhambu

The first vegetable that comes in mind for making kaarakuzhambu is drumstick. Brinjal and drumstick makes a wonderful pair for sambar or kaarakuzhambu. I have not used brinjal as I did not have them handy. Don't miss to add garlic and shallots for they enhance the taste of the kuzhambu.


Murungaikkai - 10 pieces, cooked
Pearl onions/shallots - 10
Tomato - 1 small size
Garlic - 4 or 5 cloves
Coriander powder - 2 tbsp
Jaggery - 1 tsp
Tamarind - lemon size, soaked and extracted
Salt, turmeric powder, hing as per taste

To Temper
Oil, mustard seeds, fenugreek seeds, cumin seeds, curry leaves and dry chillies as per taste

To Grind
Grated coconut - 3-4 tbsp
Pearl Onion/shallots -3
Fennel seeds - 1 tsp

  1. Grind the coconut, onion and fennel seeds into a smooth paste adding required amount of water
  2. Heat oil, do the tempering, add the garlic and saute for a min. Add in the onions and fry for few minutes until they start turning translucent.Now add the tomato and saute till oil oozes out from the mixture
  3. Then add the tamarind paste, coriander powder, salt, hing, turmeric powder and the ground paste. Add the cooked drumstick and add about a cup of water, cover with a lid and cook for 10 mins over medium flame.
  4. Once the raw smell goes off add the jaggery and give a quick stir. Simmer for 5 mins and turn off the stove
Note Can also be prepared using vegetables like brinjal, ladies finger or just with shallots (small onion)


  1. Replies
    1. Thanks for trying and leaving your valuable feedback Akshaya.. Very happy to know that you all liked it :-)


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