Murungakkai Periya Vengayam Vatha Kuzhambu | Spicy & Tangy South Indian Lunch Recipe #today'slunch

Murungakkai Periya Vengayam Vatha Kuzhambu | Spicy & Tangy Drumstick Onion Gravy 🌶️🍅 Enjoy this delicious, spicy, and tangy **Murungakkai Periya Vengayam Vatha Kuzhambu**, a perfect South Indian gravy for lunch! Made with drumsticks, sliced big onions, tamarind, and aromatic spices, this vatha kuzhambu tastes amazing with hot rice. A little tomato puree adds a beautiful red colour and a lovely touch to the gravy. ❤️ 🥘 Preparation Time 15 minutes (approximately) 📝 Ingredients 3 drumsticks (murungakkai) 2 big onions 1 large ripe tomato Tamarind – a small quantity, according to taste 2 teaspoons plain red chilli powder (adjust to your spice preference) ¼ teaspoon turmeric powder, or to taste 1–2 teaspoons sambar powder (optional) Salt to taste 1–2 teaspoons mustard seeds 1–2 teaspoons chana dal (kadala paruppu) A few curry leaves 2 tablespoons oil Water as required 👩‍🍳 Preparation Method *Step 1: Prepare the drumsticks* Wash and cut the drumsticks into small pieces of approximately 3 cm. Add them to a vessel with hot water and allow them to boil until partially cooked. *Step 2: Prepare the tamarind water* Soak a small quantity of tamarind in hot water for a few minutes. Squeeze well and extract the tamarind juice. *Step 3: Add tamarind and spices* Once the drumsticks are partially cooked, add the tamarind water and allow it to boil for about 2 minutes. Now add plain red chilli powder, turmeric powder, and salt to taste. You can also add a little sambar powder for extra flavour. Adjust the chilli powder according to your preferred spice level. *Step 4: Prepare the tomato puree* Grind one large ripe tomato in a mixer grinder to make a smooth puree. Add the tomato puree to the boiling kuzhambu. This gives the gravy a beautiful red colour and enhances its taste. *Step 5: Prepare the onion tempering* Heat oil in a separate kadai. Add mustard seeds and allow them to splutter. Add chana dal and sauté until it turns lightly golden. Add curry leaves and thinly sliced big onions. Sauté until the onions turn golden yellow. *Step 6: Combine everything* Add the onion tempering to the boiling drumstick kuzhambu. Mix well and allow everything to boil until the drumsticks are cooked and the flavours blend together. Check the salt and spice levels. If needed, add a little extra oil on top for that traditional vatha kuzhambu flavour. *Step 7: Serve hot!* Once the kuzhambu reaches your desired consistency and the drumsticks are cooked, switch off the flame. Your delicious *spicy, tangy, red-coloured Murungakkai Periya Vengayam Vatha Kuzhambu* is ready to serve! #❤️ Try This Recipe! #MurungakkaiVathaKuzhambu #VathaKuzhambu #DrumstickCurry #SouthIndianRecipes #TamilCooking #LunchRecipes #PeriyaVengayam #TraditionalCooking #SpicyAndTangy #homemadefood 🥕 Carrot Avarakkai Poriyal | Healthy & Colorful South Indian Sabji 🌿 Looking for a colorful, tasty, and healthy side dish for your lunch? Try this delicious *Carrot Avarakkai Poriyal with a secret healthy ingredient!* 😍 Made with fresh carrots, avarakkai (broad beans), and a special homemade lotus seed powder, this simple South Indian poriyal is nutritious, flavorful, and easy to prepare. ✨ *My secret ingredient? Lotus seed powder!* I have dry-roasted lotus seeds and ground them into a coarse powder, then added them to the cooked vegetables for a unique healthy twist. Watch the video to see how I prepare this colorful tricolor poriyal! 📝 Ingredients 250 g carrots 250 g avarakkai (broad beans) 20 g lotus seeds (makhana) 1 tsp mustard seeds 1 tsp urad dal 2 tbsp grated coconut, or as required A little oil A little water Salt to taste *Step 1: Chop the vegetables* Wash the carrots and avarakkai thoroughly. Cut them into small, bite-sized pieces. *Step 2: Prepare the secret ingredient* Take 20 g of lotus seeds and dry-roast them in a kadai until crisp. Allow them to cool and grind them in a mixer jar into a coarse powder. Keep it aside. *Step 3: Prepare the tempering* Heat a little oil in a kadai. Add mustard seeds and allow them to splutter. Add urad dal and fry until it turns lightly golden. *Step 4: Cook the vegetables* Add the chopped carrots and avarakkai. Mix everything well so that the vegetables are coated with the tempering. Add salt to taste and a little water. Cover and cook until the vegetables become tender, stirring occasionally. Avoid adding too much water so that the poriyal remains dry and flavorful.**Step 5: Add the secret lotus seed powder** Once the vegetables are cooked, add the prepared lotus seed powder. Mix well so that the powder blends evenly with the vegetables. *Step 6: Add grated coconut* Finally, add grated coconut and mix well. Cook for another minute or two, then switch off the flame. 🥕🌿 *Your colorful and healthy Carrot Avarakkai Poriyal is ready!*