How to make Mammalam Murungakai -

Drumsticks cooked with tamarind pulp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Drumstick (सेहजन की फली), Tamarind (इमली)

Cuisine : Kerala

Course : Main Course Chicken

Mammalam Murungakai

Mammalam Murungakai Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mammalam Murungakai Recipe

  • Drumstick 4

  • Tamarind 1 lemon sized ball

  • Onion 1 medium

  • Ginger 1 1/4 inch piece

  • Garlic 1 cloves

  • Tomatoes 2 medium

  • Ghee 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste


Step 1

Wash drumsticks. Top and tail them. Cut them into three-inch sized pieces. De-string with the help of a knife. Boil them in water until tender.

Step 2

Infuse tamarind in four tablespoons of hot water for few minutes. Strain the pulp and leave it aside. Peel, wash and chop onion. Peel, wash and chop ginger and garlic. Wash and roughly chop tomatoes.

Step 3

Heat ghee in a pan. Add mustard seeds and chopped onions. When the mustard seeds crackle add the chopped ginger and garlic. Add the tomatoes and turmeric powder.

Step 4

Fry, uncovered over a low heat until the mixture is simmering. Add drumsticks, sugar, salt and mix well. Cover the pan, reduce the heat and cook until the drumsticks are slightly brown, then add the strained tamarind pulp.

Step 5

Cover and cook over a low heat for about fifteen to twenty minutes or until the drumsticks are soft.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.