Drumsticks Pulikuzhambu is my absolute favorite dish, especially when paired with potato vadhakkal (roast). I always find extra space in my tummy for this tangy, flavorful curry. Big thanks to my cousin Shyamala for sharing the perfect recipe—she’s my go-to for traditional dishes after my mom. Pure comfort food!
Drumstick (Murungaikkai) Pulikuzhambu
Drumsticks Pulikuzhambu which originated in Tamil Nadu is a traditional tamarind-based curry bursting with tangy, spicy flavors. The tender drumsticks soak up the tanginess, aromatic spices, creating a comforting and flavorful dish. Perfect with steamed rice and Sutta appalam (Pappad), this classic recipe is a favorite in Tamil households, loved for its simplicity and bold taste.
Ingredients
- 1/4 cup Shallots chop them in halves
- 10 nos. Garlic cut into slices
- 1 sprig Curry leaves
- 2 nos. Drumsticks cut into 2" pieces
- 1 lemon sized Tamarind (OR) 1 and ½ tsp Tamarind paste
- 1/2 tsp Turmeric powder
- 3 tsp Sambar powder
- Salt to taste
- 2 tsp Grated jaggery
- 2 tbsp Sesame oil (Nallennai)
- 3 to 4 cups Water
Seasoning
- 2 tsp Sesame Oil (Nallennai)
- 1 tsp Thaalikum Vengaya Vadavam (Dry seasoning balls)
- 1 tsp Toor dhal
- ½ tsp Methi (Fenugreek seeds)
- ½ tsp Jeera (Cumin seeds)
- 1/4 tsp Hing (Asafoetida)
- 1 sprig Curry leaves
Instructions
Now, let's cook!
- Soak tamarind in 1 cup of warm water for 15 mins. Squeeze it and extract the pulp.
- Heat 2 tbsp oil in a kadai. when it's hot, add the garlic, shallots and curry leaves. Saute for a couple mins till the onions turn translucent.
- Now add the drumsticks and saute for another couple of mins. If you don't get fresh drumsticks, you can always add the frozen ones.
- Pour in the tamarind water along with 3 cups of water.
- Add turmeric powder, sambar powder, and salt and mix it well.
- Bring this to a full boil, then reduce the flame to low-medium flame and let it cook. It will take about 20 to 30 mins.
- The kuzhambu would have reduced to a thicker consistency and you may turn it off and add the grated jaggery at this stage.
- Season it with the ingredients under 'Seasoning'
- Let it sit for 15 mins before eating.
- Enjoy the pulikuzhambu over hot rice and ghee or sesame oil with a side of sutta appalam. Heaven…..
Tips
- Use fresh drumsticks for better taste.
- You can make the pulikuzhambu with only onion and garlic.
- It definitely tastes the best with so much oil. You can always reduce the quantity of oil used.
- Tastes even better (if you have any leftovers) the next day 🙂
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