Murungai Urulai Kurma

Recipe Spotlight

Potato & drumstick cooked in juicy coconut milk, gives a superb taste.

Servings – 4 Persons


Potato (¼ kg) (urulai kilangu)

Drumstick (1no) (murungaikai)

Ginger Garlic Paste (1tsp)

Turmeric Powder (¼ tsp)

Shallots or Onion (Chopped ½ cup)

Tomato (Chopped ½ cup)

Clove (2nos)

Cinnamon (2nos)

Cardamon (2nos)

Mint Leaves (2sprigs)

Curry Leaves (2sprigs)

Chilli Powder (1tsp)

Coriander Powder (1tsp)

 (or use our home made chilli Powder-2tsp)

Corriander leaves (2 sprigs chopped)

Coconut (1cup grated)

Oil (2tsp)

Green Chillies (3nos, slitted)


Heat oil in a pan, saute chillies,  onion (or Shallots), clove, cinnamon, cardamom, mint, curry leaves, tomatoes & vegetables in low flame for 5 minutes.

Pour a cup of water, for the vegetables to be cooked. Cover it with a lid.

When vegetables are soft, add  chilli powder, dhaniya powder and salt (or use our home made chilli powder).

Grind coconut with water and pour it in this gravy. 

Leave it to boil, in low flame, for 5 minutes.

Garnish with coriander leaves.


Dole out yummy hot with Rice or with Idly/Dosai/chapathi/parota/poori.

Thank you for Visiting!! Enjoy your FOOD now !!

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