### TranslatedIngredients: 1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 sprig Curry leaves - roughly torn,10 Shallots - halved or quartered,1 Tomato - diced small,1 cup Tamarind Water,3 to 4 Drumstick - cut into 2 inch sizes pieces,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sambar Powder,1 teaspoon Coriander Powder (Dhania),Salt - to taste,Sunflower Oil - as needed ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Murungakkai Puli Kuzhambu Recipe we need a pressure cooker.Into the pressure cooker, add a teaspoon of oil; add in the mustard seeds and fenugreek seeds. Allow it to crackle.Next add in the baby onions (shallots), the tomatoes, the curry leaves and stir fry for about a minute till you can smell the aromas from the onions coming out.Add in the drumstick, tamarind water and the remaining ingredients like turmeric powder, coriander powder and sambar powder. Check the salt levels and adjust according to your taste.Cover the pressure cooker and cook the Murungakkai Puli Kuzhambu for about 3 to 4 whistles. After about 3 to 4 whistles, turn off the heat.Allow the pressure to release naturally. Then open the pressure cooker and transfer the  Murungakkai Puli Kuzhambu to a serving bowlServe the Murungakkai Puli Kuzhambu along with a hot bowl of rice, a vegetable like urulai kizhangu roast and a salad.
