Skip to main content

Drumstick Horsegram Kuzhambu / Diet Friendly Recipe - 89 / #100dietrecipes

Ingredients :

1/2 cup Horsegram 
1 Tsp Olive oil 
10 Onions, small onion ( Chinna vengayam ) 
2 Springs of Curry leaves 
2 Drumsticks, cut into small pieces
Lemon sized Tamarind, soaked in water
Salt to taste 

To Grind :

2 Tsp Olive oil / Gingelly oil
1 Tsp Jeera / Cumin seeds
10 Onions, small onion
6  Dry red chillies 
2 Tsp Pepper corns 
5 Garlic pods 

Method :

Wash and soak horsegram over night or 6 - 7 hours.

Drain the water and pressure cook it for 6 - 7 whistles by adding 1 cup of water.

Once done, remove from the flame and keep aside to cool.

Meanwhile, heat 2 tsp oil in a pan and add jeera followed by dry red chillies, garlic pods, pepper corns and onions.

Saute for couple of minutes and remove from the flame.

Cool and grind into fine paste by adding little water.

Transfer it to a bowl and keep aside.

Now strain the cooked horsegram and reserve the water.

Grind the cooked horsegram into fine paste by adding little water.

Transfer it to a bowl and keep aside.

Now heat the same pan and add the sliced onions followed by curry leaves and drumstick pieces.

Saute it for couple of minutes in a medium flame and add the ground masala.

Mix well, add salt and the reserved horsegram water.

Let it boil for 5 minutes or till the drumstick gets half cooked.

Meanwhile, extract the juice from soaked tamarind and add it to the kuzhambu.

Add the ground horsegram and cook it again till the drumsticks gets cooked and kuzhambu / gravy turns silky.

Once done, switch off the flame and serve hot.

Serving Options :

Serve hot with Brown rice.


  1. very nice PRIYA HV A doubt ...should the consistency of the kuzambhu shd be similar to tht of vatha kuzambhu?
    the nxt one is if the kuzambhu becomes watery can I add rice flour?


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …