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Eral Murungakkai kulambu(Prawn Drumstick curry)South Indian style

Eral Murungakkai kulambu(Prawn Drumstick curry)South Indian style
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This is a tangy and spicy curry the sourness primarily comes from the tamarind juice.In Tamil Eral or Iral  meaning prawns, Murungai – Drumsticks which are widely used popular vegetables in South India and kulambu stands for liquid curry.
The scientific name of drumstick trees is Moringa Oleifera a tree which is rich in vitamins ,minerals and amino acids necessary for a healthy body.
Drumsticks has enormous benefits including building immunity for several infectious diseases like pox.In this curry the prawns are simmered in a gravy with tamarind and coconut.The taste is very different from the other traditional curries using coconut due to the presence of tomatoes and tamarind and of course drumsticks..


  1.  Prawns (6 to  8 jumbo or medium)
  2. Garlic cloves(6 to  8 smashed and chopped)
  3. Onions ( chopped  1 cup)
  4. curry leaves (6 to 8)
  5. Methi seeds (1 tsp)
  6. Cumin seeds(1 tsp)
  7. Mustard seeds(1 tsp)
  8. Green chilies(2 to 3 chopped)
  9. Red chilly powder(1 tbsp)
  10. Coriander powder(1 tbsp)
  11. Tomato( 1 chopped finely)
  12. Tamarind( a small ball dissolved in 1 cup of water)
  13. Coconut milk or coconut paste(2 tbsp)
  14. Turmeric(1 tsp)
  15. Drumsticks(6 to 7 pieces)
  16. Sesame oil(1 tbsp) for seasoning
  17. Oil(2 tbsp)
  1. Marinate the prawns with turmeric and salt.
  2. Add 2 tbsp of oil and heat.
  3. Add mustards seeds.When they start spluttering add fenugreek seeds,cumin seeds and curry leaves.
  4. Add chopped onions ,garlic and green chillies.Fry.
  5. Add tomatoes ,stir and cook til it forms a creamy texture and oil starts separating.
  6. Add salt,coriander and chilly powder and simmer.Add the drumstick and 1/2 cup of water and cover cook ,till the gravy thickens.
  7. Add the prawns and cook for 5 to 10 minutes.Add the coconut milk and cook for 5 minutes.
  8. Add the tamarind juice dissolved in water and cook till the gravy thickens to desired consistency.
  9. Garnish with curry leaves and serve with steamed rice.



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Indrani Sen