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Murungakai Puli Kolambu

Murungakai (Drumstick)

10-15 pieces (cut 2 inches)

Onion

medium 1/2 chopped

Tomato

medium 1

Coriandar powder

1 Teaspoons

Jeera powder

1/2 Teaspoons

Chili poweder

1/2 Teaspoons

Turmeric powder

1/2 Teaspoons

Garlic

5 pods

tamarind paste

1/2 Teaspoons

salt

1 Teaspoons

oil

3 Tablespoons

mustard seeds

1 Teaspoons

fenugreek

1/2 Teaspoons

Wash and Cut Murungai in water
In a pan add oil and season mustard and fennugreek
When mustard splutters add chopped oinion and tomato, fry well for 2-3 minutes
Add coriander, jeera, chili and garlic with 1/4 cup of water and let the paste fry a bit and add tamarind paste
Add 2-3 cup of water and the Murungakai cover with a lid and boil till Murungakai is fully cooked
Serve with rice, idli, dosai and aapam. You can add ghee with rice too!

This Murungakai Puli Kolambu tamil recipes is a general use curry for many uses in a meal.
It is best with white rice and ghee as well for idli and doasia as side dips.
It is can also have okra and kathirka as vegetables.