Murungakkai Masala

Murungakkai Masala is a tasty and comforting side dish made by cooking drumstick with tempering spices, coconut paste, herbs and spices. Murungakkai Masala is a great side for rice meal and can be had with roti too. Learn to make Murungakkai Masala with step by step pictures and video.

Murungakkai Masala is my all time favorite...even when I was a fuzzy eater I like drumstick and potato very much. This recipe is mostly the same as how I made cabbage curry but I wanted to post it as many of you'll asked me for the recipe when I posted mango sambar where the drumstick curry was at the side.

About Murungakkai Masala

Murungakkai Masala a flavorful dish best side dish for rice. It is a flavorful curry that pairs up well with both rice and roti too. Murungakkai Masala is made using drumstick, onion, coconut paste, herbs and spices.

I love all drumstick recipes and this murungakkai masala is on of my favorites. Amma makes it so well and I learnt it from here. She usually mixes the rice with the kadai after cooking and the kadai rice tastes so good.

Murungakkai Masala Video

Murungakkai Masala Ingredients

• Drumstick - Choose fresh tender drumstick and cut into 4 inches long.
• Garlic, Onion - Garlic and onion is sauteed and used.
• Red chili powder - Red chili powder is used for spice.
• Masala paste - Coconut, fennel seeds are grind to a paste and used as masala paste.
• Tempering - Oil is heated then cinnamon, cloves, cardamom and curry leaves are tempered and added.

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How to make Murungakkai Masala Step by Step

1.Wash drumstick and trim the ends. Cut it into 1 inches long, Set aside. Heat oil - add the items listed under 'to temper' let it splutter then add garlic and onions, fry till golden brown.

2.Add drumstick, red chili powder, required water and let it boil.

3.Cover and cook for few minutes until the drumstick turns tender. Meanwhile grind coconut, fennel seeds along with little water to a semi fine paste.

4.Once the color of the veggie changes and is cooked to soft(press and check), add required salt, coconut paste. Add little water.

5.Let it cook till it becomes semi dry. Switch it off.

Serve with rice and sambar or rasam.

Expert Tips

• If you don't like the whole spices flavor then here is an alternate : for tempering add mustard seeds and urad dal and for grinding grind coconut with jeera. You can replace red chili powder with sambar powder.
• The consistency is purely your choice. You can even cook for few more minutes to make it nicely roasted till dry or switch off earlier with gravy. I made it semi dry for mixing with rice.
• Choose tender drumstick.
• You can even add 1 tomato while sauteing onion.

Serving and Storage

Murungakkai Masala can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Murungakkai Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Murungakkai Masala Recipe

Murungakkai Masala is a tasty and comforting side dish made by cooking drumstick with tempering spices, coconut paste, herbs and spices. Murungakkai Masala is a great side for rice meal and can be had with roti too. Learn to make Murungakkai Masala with step by step pictures and video.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 5 drumstick
• 5 garlic halved
• 1 small big onion
• 1 teaspoon red chili powder
• salt to taste
• water as needed

To grind to a paste:

• ⅓ cup coconut
• 1 teaspoon fennel seeds

To temper:

• one 1 inch cinnamon
• 2 cloves
• 2 cardamom
• few curry leaves

Instructions

• Wash drumstick and trim the ends. Cut it into 1 inches long,Set aside.Heat oil - add the items listed under 'to temper' let it splutter then add garlic and onions, fry till golden brown.
• Add drumstick, red chili powder, required water and let it boil.
• Cover and cook for few minutes until the drumstick turns tender. Meanwhile grind coconut, fennel seeds along with little water to a semi fine paste.
• Once the color of the veggie changes and is cooked to soft(press and check), add required salt, coconut paste. Add little water.
• Let it cook till it becomes semi dry. Switch it off.
• Serve with rice and sambar or rasam.

Video

Notes

• If you don't like the whole spices flavor then here is an alternate : for tempering add mustard seeds and urad dal and for grinding grind coconut with jeera.
• You can replace red chili powder with sambar powder.
• The consistency is purely your choice.
• You can even cook for few more minutes to make it nicely roasted till dry or switch off earlier with gravy.
• I made it semi dry for mixing with rice.
• Choose tender drumstick.
• You can even add 1 tomato while sauteing onion.

Nutrition Facts

Murungakkai Masala Recipe

Amount Per Serving (75 g)

Calories 89 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.4g

Cholesterol 2mg1%

Sodium 28mg1%

Potassium 201mg6%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 3g3%

Protein 2g4%

Vitamin A 302IU6%

Vitamin C 6mg7%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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