Murukku kuzhambu is a tamarind based gravy just like any other puli kuzhambu, with murukku added to it. If you are familiar with appalam kuzhambu, then you should try this murukku kuzhambu.
I had no idea in making such kuzhambu, so when one of my reader friend (Auxilia) sent me this idea, I wanted to try it out. I had murukku left over that I made using the murukku mavu mami gave. Usually murukku is never left over at my place as I totally love noruks. That too thenkuzhal murukku. I tried adding chilli powder to the murukku mavu and made spicy thenkuzhal murukku earlier. I had that in stock, so wanted to try before I finish it.
You can try even with leftover murukku that turned soft or hard. I have added just murukku this time, but the friend suggested any vegetable can be added. I will sure try that next time. This was really good and flavourful. The murukku I made had ajwain (omam) so it added flavour to the kuzhambu. Do try it out sometime when you have leftover murukku.

Murukku Kuzhambu recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins   |  Cook time: 15 mins |  Serves: 4 | Author: Raks anand

Click here for cup measurements

Murukku kuzhambu is a tamarind based gravy just like any other puli kuzhambu, with murukku added to it. If you are familiar with appalam kuzhambu, then you should try this murukku kuzhambu.

Ingredients

Murukku, roughly broken - 2 cups
Onion, chopped - 1/2 cup
Tomato - 1
Tamarind - 1 tbsp, tightly packed
Sambar powder -1 tbsp, heaped
Turmeric - 1/4 tsp
Jaggery - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt as needed

To temper

Oil - 2 tbsp
Mustard - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida - A pinch

Method:

1. Soak tamarind in hot water for an hour and extract tamarind juice. Adjust water to make it 3 cups.
2. In a kadai, temper with the items given under 'To temper' table. Add finely chopped onion.
3. Once onion turns transparent, add finely chopped tomato. Let it become soft.
4. Meanwhile, boil tamarind extract with turmeric, sambar powder and salt.
5. Add sauteed onion tomato to the boiling kuzhambu.
6. I broke roughly two large murukku.
7. Add the broken murukku to the kuzhambu and simmer for 10 mins.
8. Once the kuzhambu is thick, add jaggery, pepper powder, mix well and switch off the stove.

Notes

• You can add vegetables like drumstick, brinjal or any country veggies.
• If kuzhambu is too thick, add more water to adjust in step 5.
• If you do not have sambar powder  you can add 1 & 1/2 tsp red chilli powder and 1 tsp coriander seeds powder.

Step by step method:

1. Soak tamarind in hot water for an hour and extract tamarind juice. Adjust water to make it 3 cups. In a kadai, temper with the items given under 'To temper' table. Add finely chopped onion.
2. Once onion turns transparent, add finely chopped tomato. Let it become soft.
3. Meanwhile, boil tamarind extract with turmeric, sambar powder and salt.
4. Add sauteed onion tomato to the boiling kuzhambu.
5. I broke roughly two large and one small murukku (2 cups).
6. Add the broken murukku to the kuzhambu and simmer for 10 mins.
7. Once the kuzhambu is thick, add jaggery, pepper powder, mix well and switch off the stove.

We had with vazhaikai podimas :) Any kootu can also go well. Serve with rice.

from Rak's Kitchen http://ift.tt/2BE8Ha5