Murungakkai thengai kulambhu(Drumstick coconut gravy)

                          This is one of my favourite kuzhambhu variety.Lets move in to the preparation of this delicious gravy....Add little coconut to the gravy and enjoy this gravy.....

INGREDIENTS
Drumstick-2
Onion-1 small
tomato-1 small
tamarind- 1 medium lemon size
chilli powder-2 teaspoon
coriander powder-2 teaspoon
turmeric powder-1 teaspoon
salt- to taste
oil-3 tablespoon

For seasoning
mustard seeds-1 teaspoon
urud dal-1 teaspoon
fennel seeds-1 teaspoon
curry leaves-few


For masala 
grated coconut/chopped-3 tablespoons
pottukadalai-1 teaspoon
fennel seeds-1 teaspoon

Step1

Soak the tamarind in water about 15 minutes then extract the juice from it 3-4 times adding about small glass of water each time.Now the tamarind juice extract should be about four cups.now add chilli powder, coriander powder,turmeric powder and salt to tamarind water.keep this aside

Step2
Pour oil in a pan/cooker add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together.Now add chopped drumstick and saute it 3-4 minutes in low flame.Now add the tamarind water referred in step1.Allow it to boil closing the pan about 5-10 minutes  until raw flavour of masala vanishes,gravy thickens and drumstick boils.You can check for taste now and add chilli  powder or salt if required.now add masala paste to the gravy, keep in low flame 2-3 minutes and switch off the stove. now,Murungakkai thengai kulambhu(Drumstick coconut gravy) is ready to serve.this gravy is much similar to normal kuzhambhu only adding masala paste is extra.You will definitely be surprised how a small ingredient addition changes the taste of whole gravy completely different....

Tips

Dont add too much of coconut as it will change the taste of whole gravy.just 2 tablespoons is more than enough for the quantity i have mentioned.