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Dal Curry With Drumstick Murungakai Poricha Kuzhambu

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Dal Curry With Drumstick Murungakai Poricha Kuzhambu Recipe, How To Make Dal Curry With Drumstick Murungakai Poricha Kuzhambu Recipe

A very tasty and mouth watering kuzhambu. We can make poricha kuzhambu using a lot of vegetables and dal.

About Recipe

How to make Dal Curry with Drumstick Murungakai Poricha Kuzhambu

(1 ratings)
18 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Dal Curry with Drumstick Murungakai Poricha Kuzhambu
Author : Vahchef
Main Ingredient : Drumstick
Servings : 4 persons
Published date : March 02, 2019


Ingredients used in Dal Curry with Drumstick Murungakai Poricha Kuzhambu
• Asafoetida - 1/4 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Curry leaves - 2 springs.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Grated coconut - ½ cup.
• Coriander seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Red chilly - 4 numbers.
• Pepper corns - ½ tea spoon.
• Salt - to taste.
• Channa daal - ½ cup.
• Toor daal - ½ cup.
• Oil - 2 tablespoons.
• Tomatoes - 2 numbers.
• Drumsticks (medium size) - 4 numbers.
Method:
  • First Boil the toor daal, channa dal keep it aside.
  • Heat oil in a pan add peppercorns, red chilly, up chana dal, Urad dal, coriander seeds, Cook this till raw flavor is gone, add freshly grated coconut, saute it for 2 minutes and switch off the flame.
  • Let it cool down to put this in a blender make a coarse paste.
  • Heat oil in a pan add mustard seeds when mustard seeds splutter add cumin seeds, curry leaves, drumstick, turmeric powder, asafoetida, water of boiled dal, salt, tomatoes (optional) Cook this till drumsticks are nicely tender.
  • Add water, ground masala powder, boiled tour daal, channa dal, cook till it comes to a boil.
  • When dal is thickened switch off the flame.

Serve this with rice.






Cooking with images







 

Comments & Reviews

 

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Recent comments

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1234srtc Posted on Tue Jun 25 2013

chef what is the full name of your kenwood stand mixer

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Denuhm Posted on Tue Jun 25 2013

Wonderful recipe! I will see if I can find the Drumsticks in the UK and try it! :D

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kokoro nagomu Posted on Tue Jun 25 2013

this looks wonderful! i have had drumsticks at a restaurant and they had very tough fibers that i couldn't chew through. is that normal or were they over ripe? what does a person do when they are eating and encounter something like that (i just c

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VahChef Posted on Tue Jun 25 2013

It a Kenwood Chef Titanium KitchenMachine

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Amita Posted on Tue Jun 25 2013

Hi Chef, If some of the fried masala is left then can we use it later?If yes then within how many days it is to be used?

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ugesh sharma Posted on Wed Jun 26 2013

Yummm

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Srimani G. Venkataraman Posted on Wed Jun 26 2013

and - coriander seeds are optional + you can added urad dhal wash for more flavor. + the actual "poricha: happensa as a part of tadka, where you fry coconut again and add to this. (If you add karea to this and moong dhal it becomes pitla). + cha

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Srimani G. Venkataraman Posted on Wed Jun 26 2013

either seasame oil or coconut oil - for tadka - mustard, heng, curry leaves, urad dhal

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Srimani G. Venkataraman Posted on Wed Jun 26 2013

another tip - tadka is only done at the end, to infuse flavors into the kozambu or the smabar. (little bit of redh chillie poder can be added for more flavor)

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Srimani G. Venkataraman Posted on Wed Jun 26 2013

forgot to say - for tadka add grated coconut it adds tot he flavor

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Prem Swaroop Posted on Wed Jun 26 2013

If you are around eastham or southall, yes you can get drumsticks from any of the indian stores....

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Prem Swaroop Posted on Wed Jun 26 2013

I think, instead of frying the stuff in oil, if you dry roast the ingredients and blend them, you can store them in refrigerator for a week storing in a airtight container...

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