• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Murungaikai

2 – drumsticks (normal size)
200g – small(sambar) onions
Curry leaves, mustard seeds, for seasoning
lemon size tamarind
2 – tomato (normal size)
Dal, a handful
4tbsp – oil
To grind:
Asafoetida, a pinch
5 – red chillis
2 tbsp – kadalai paruppu (Bengal gram dal)
4 tbsp – coconut grated
2 tbsp – oil
1/2 tsp – fenugreek seeds
1/2 tsp – pepper
Directions
Heat 2tbsp of oil in a kadai and roast all the ingredients one by one until golden brown
With a little water grind the mixture and make a paste.
Heat the kadai with 4 tbsps of oil and add mustard seeds, curry leaves, onions (whole), drumstick (sliced into 2-inch long pieces)
Sauté until the onion becomes golden brown in colour.
Prepare tamarind juice and add it to the kadai
Add salt; boil until the tama rind loses that raw smell.
In a rice cooker cook the dal.
Add the ground mixture once the dal is cooked.
Add the mixture to the kadai when the tamarind and drumstick gets fully cooked.
Add curry leaves and boil for another 5 minutes