Murukku kuzhambu is a tamarind based gravy just like any other puli kuzhambu, with murukku added to it. If you are familiar with appalam kuzhambu, then you should try this murukku kuzhambu.
I had no idea in making such kuzhambu, so when one of my reader friend (Auxilia) sent me this idea, I wanted to try it out. I had murukku left over that I made using the murukku mavu mami gave. Usually murukku is never left over at my place as I totally love noruks. That too thenkuzhal murukku. I tried adding chilli powder to the murukku mavu and made spicy thenkuzhal murukku earlier. I had that in stock, so wanted to try before I finish it.
You can try even with leftover murukku that turned soft or hard. I have added just murukku this time, but the friend suggested any vegetable can be added. I will sure try that next time. This was really good and flavourful. The murukku I made had ajwain (omam) so it added flavour to the kuzhambu. Do try it out sometime when you have leftover murukku.
Step by step method:
- Soak tamarind in hot water for an hour and extract tamarind juice. Adjust water to make it 3 cups. In a kadai, temper with the items given under ‘To temper’ table. Add finely chopped onion.
- Once onion turns transparent, add finely chopped tomato. Let it become soft.
- Meanwhile, boil tamarind extract with turmeric, sambar powder and salt.
- Add sauteed onion tomato to the boiling kuzhambu.
- I broke roughly two large and one small murukku (2 cups).
- Add the broken murukku to the kuzhambu and simmer for 10 mins.
- Once the kuzhambu is thick, add jaggery, pepper powder, mix well and switch off the stove.
We had with vazhaikai podimas 🙂 Any kootu can also go well. Serve with rice.