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Drumstick is a very healthy vegetable. It adds great flavor to anything that you use them in. At the local Indian store I was very happ...

Murungakka Porucha Kozhambu / Drumstick In Lentil Coconut Sauce

Drumstick is a very healthy vegetable. It adds great flavor to anything that you use them in. At the local Indian store I was very happy to find some tender drumsticks.This was because the tender kind is hard to find in the stores. So, I bought some with the intention of making porucha kozhambu. Porucha kozhambu is very popular in Tamil cuisine. It is basically cooking the veggies in a coconut lentil sauce without the addition of tamarind. This is very comforting, flavorful and delicious over a bowl of cooked rice. If you have some left over toor dal  in the fridge, then it is  a  perfect kozhambu to make with ease. It goes perfectly well with sautéed veggies and lentil papad. For dinner, I served murungakka porucha kozhambu over rice, with (sautéed) beans curry, cucumber pachadi (south Indian Cucumber Raita) and oman appalam (Ajwan Papad). 


Frying Pan
Measuring Cups and Spoons
Cutting Board


Drumstick - 4 cut into 3 inch sticks. If using frozen add 12 pieces.
Cooked Toor Dal - 1 cup 
Udad Dal - 1 fist 
Dry red chilies - 3 or 4 ( if you can handle more spice please do add extra)
Fresh Coconut Grated - 3 tbsp
Cumin Seeds - 1 tsp
Curry Leaves - a few
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Asafoetida - 1/8 tsp
Water - 4 cups


1. Boil 3 1/2 cups of water in the saucepan. Add some salt and the drumsticks and allow for the drumsticks to cook well. 

2. In the frying pan heat 2 tsp of oil. Add the udad dal, red chilies and cumin seeds and roast the udad dal to golden brown on medium heat. Remove from heat and transfer to the blender. Add fresh coconut and blend with 1/2 cup of water to a paste.

3. Add this paste to the cooked drumstick and allow for the paste to cook with the drumstick a few minutes. The udad dal in the paste will thicken the sauce.

4. Add cooked toor dal and mix well. Bring to a boil on medium heat. If it thickens too much, add 1/2 cup of water to bring it to sambar consistency.

5. Heat the frying pan with 1 tsp oil, asafoetida and mustard seeds. Allow the seeds to pop, toss in the curry leaves and add this to the cooked kozhambu. Serve hot with rice.


  1. My mom used to prepare this.. Looks lovely....

  2. Very nice. Make it with other veggies but never tried drumstick.

  3. looks sumptuous with rice....love it...
    Ez Cookbook

  4. Simply love this kind of kozhambu, inviting and makes me hungry.

  5. this looks mouthwatering. I am feeling hungry right now.

  6. Srimathi,

    Pouchakozhambu with drumstick looks perfect.

    If you are interested please join me at my first solo event.

  7. I love poricha kuzhambu, but haven't tried with drumsticks, shud have tasted great..

  8. Delicious looking khuzhambu.

  9. I too make it the sameway, but mostly without the dhal..it tastes great that way too

  10. So healthy and tasty, a fav at our home too!

  11. Flavourful kuzhambu...looks tempting, perfect for rice

  12. Wow looks so nice .


  13. It sounds similar to Molagotal that is made in Kerala. Will give it a try..

  14. i love those beans on the side too! :)
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