I was too stubborn and fussy when it came to food, and as a newly married girl i had my own trial and error happening in my home , but having friends who are very good at cooking some yummy food i survived quite long. I have friends from different states of India, mostly being from Tamilnadu made the most delicious food, but i wasn't much into trying it on my own, or other wise taking it to the next level of including it into our usual lunch menu. Until i made myself understand different dishes would give us a change from the usual routine.
I have a very dear friend, she is kind of lazy towards every day cooking, but if she is in a mood to cook a meal then its like a full fledged one, from appetizer to dessert you'll have everything. So, once during my usual visit, i got to taste try her newly found Karakuzhambu, and it so so so tasty that i couldn't resist myself having some rice with it.
I have made this like a million times now , and we just love it with anything, i thank my dear friend Vasu for this great recipe. Gooseberry & Drumsticks in a Spicy- tangy gravy; The sourness from the gooseberry in a spicy tangy sauce, it just stands out. Its best when served with some steaming rice, you will devour it for sure.
Gooseberry- Drumsticks Karakuzhambu
5-6 Gooseberries / Nellika ( i used frozen )
1 Drumstick cut in 5 ( finger size, i used frozen ones )
10 Shallots ( cut in half )
1 Tomato ( cubed )
2 Green Chilies ( slit )
1 lemon size tamarind ( extract the juice )
1 tsp Gingely Oil
1 1/2 tsp Red Chili Powder
2 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Jeera Powder
1/2 tsp Fenugreek Powder
1/2 tsp Mustard seeds
1/2 tsp Urad Dal
1/2 tsp Fenugreek Seeds
Asafoetida a pinch
Boil gooseberries and drumsticks separately and set aside until needed.
Heat oil in a Kadai and pop mustard seeds following urad dal , fenugreek seeds, asafoetida & curry leaves.
Add in shallots, garlic & green chilies until it turns soft and translucent, add in tomatoes and saute until it turns mushy.
Add in the masala powders and saute for 2 -3 mins, add in the tamarind juice & water as needed.
Add in the cooked gooseberries , drumsticks and salt , pour in the gingely oil over the curry and let it boil and the oil gets separated from the sides and the gravy get thickened.
Serve hot with rice or would be great with idli or dosa too.
Notes: All the Masalas used here can be substituted with Sambar powder, i usually do not use any sambar powder and this is my usual way of adding masalas.