Murungakkai Puli kulambu

I think this is a kind of 'kara-kulambu' or spicy curry prepared in Tirunelveli, Tamilnadu, India.
I learnt this recipe from my mom .we had a very large drumstick tree in our backyard and my mom used to present cartloads of drumsticks to whoever asked her.Moreover she used to make delicious curries with the drumstick and its leaves.During those days we mock at our mom for making Murungakkai curry frequently.But after coming to USA, I realize the true value of those veggies on seeing their prices in Indian stores.

Ingredients:
Drumstick - 1
Small eggplant - 1
Tamarind extract - 2 tsp
shredded coconut - 1 tbsp
red onion - 1/2
cumin seeds - 1/2 tsp
mustard - 1/2 tsp
fenugreek seeds- 1/2 tsp
curry leaves - 1 brig
oil - 1 tbsp
asafoetida - 1 pinch
Red chilli powder - 1 tsp
coriander powder - 2 tsp
turmeric powder - 1 pinch
water - 2 cups
salt - 2 tsp

Method:
Cut drumstick into 2 inch pieces and slit each piece into two.
Cut the eggplant into small pieces.
Grind coconut, onion and cumin seeds with little water.
Heat oil in a pan.
Crackle mustard seeds , add fenugreek seeds , curry leaves and asafoetida.
Add the cut vegetables, tamarind paste , 2 cups water , chilli powder, coriander powder, turmeric powder, salt and close tightly with a lid.
After the vegetables are cooked add the coconut - onion paste and switch off after it starts boiling.

Serving suggestions:
Makes 500 ml of Puli kulambu.
It can be served for 5 people.
Serve hot with steamed rice and and any vegetable side dish or with egg omlete.

Onion - Tomato Chutney

The figure shows Adai served with onion-tomato chutney.

Ingredients:
Red / yellow onion - 1 medium size
Roma tomato -2
urid dhal (black gram) - 1 tbsp
Dried Red chilli - 4
tamarind - 2 inch

mustard seeds - 1 tsp
curry leaves - 1 brig
oil - 2 tsp
Salt - tsp

Method:
Heat 1 tsp oil in a pan.
Fry the urid dhal to red color.Keep aside.
In the same oil fry the red chillies and keep aside.
Add 1 tsp oil , fry the chopped onion to golden brown , keep aside.
In the remaining oil, crackle the mustard seeds and fry the curry leaves with chopped tomatoes.
cook the tomato with very little water. Switch of flame. Add the tamarind and mix everything. Let them cool.
Grind them in an Indian mixer or blender with 1 tsp salt.
Spicy , red oinion-Tomato chutney is ready.

Serving suggestions:
Serve as side dish with Idly , dosa or Adai.
Best side dish for adai.