South-Indian Drumstick Curry | Murungakkai Kuzhambu
Perfectly balanced with fresh blend spices ,this South-Indian Drumstick Curry will surely win many hearts.Serve it with rice or as a side-dish to Dosa.Murungakkai Kuzhambu will work wonderfully everywhere.
Very first time I was introduced to this South-Indian Drumstick Curry by my neighbor Aunt in Bangalore. Very soft spoken and a good cook .On any festival day she used to invite me for the delicious South-Indian spread. She always cooks with great love .And Murungakkai Kuzhambu is one of her best.
Dry Roasting Spices
Harold James McGee is an American author who writes about the chemistry and history of food science.
He says “When cumin or coriander are toasted on their own, for example, their sugars and amino acids undergo browning reactions.It generates savory aroma molecules typical of roasted and toasted foods. Thus developing a new layer of flavor that complements the original raw aroma. When roasting for flavor roast until the spice releases an aroma and turns a shade or two darker”
“The toasting on a hot pan of whole dry spices, typically mustard, cumin or fenugreek, for a minute or two.Until the seeds begin to pop. The point at which their inner moisture has vaporized and they are just beginning to brown. Spices cooked in this way are mellowed, but individually; they retain their own identities.”
And if you search in any popular cuisine this is the method they follow to bring your palate all those traditional delicacies.This brings the true flavor in Murungakkai Kuzhambu.
Do not try to replace jaggery with sugar ,it will change the whole gastronomical experience.You can add more jaggery if you find Murungakkai Kuzhambu (Drumstick in spiced tamarind gravy) a little sour .
To make it on a festival day ,you can skip onion in it.