Drum-roll For Drumsticks!
This kuzhambu with a tamarind tang gets extra points for its tasty coconut flavour!
Servings Prep Time
3people 5minutes
Cook Time
25minutes
Servings Prep Time
3people 5minutes
Cook Time
25minutes
Ingredients
To grind
As tempering
Instructions
  1. Soak the tamarind in two cups of hot water for ten minutes.
  2. Extract and discard the pulp.
  3. Boil the pumpkin, drumsticks, turmeric powder and salt on a medium flame until the vegetables are cooked.
  4. While they are cooking, fry the urad dal, fenugreek seeds and red chilies in half a teaspoon of oil.
  5. Once fried, add the coconut to this mixture and grind it with a little water into a smooth paste.
  6. After the vegetables cook, add the ground paste to the kuzhambu.
  7. Stir well, and allow it to simmer on a low flame.
  8. Once the kuzhambu starts to froth, remove it from the heat.
  9. Fry the curry leaves and mustard seeds in the oil.
  10. Add the tempering to the kuzhambu, stir and then serve.