Photo: Billjones94 · CC0 · Wikimedia Commons

Kerala · Snack

Murungai (Drumstick Fritters)

Traditional 17. Murungai recipe

🧺 Ingredients

• 200g fresh drumstick (murungai) pods, tender
• 1 cup gram flour (besan, 120g)
• 3 tbsp rice flour (30g)
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp cumin seeds (powdered)
• ¼ tsp asafoetida
• ½ tsp salt
• 1 tbsp oil (15ml)
• ¼ cup water (60ml)
• Oil for frying (2 cups/480ml)

👩‍🍳 How to make Murungai

1. Prepare drumstick (10 mins, room temperature): Cut tender drumstick pods into 2-inch/5cm pieces. Do not use mature tough pods—they will be fibrous.
2. Make batter (3 mins, room temperature): Mix 120g gram flour, 30g rice flour, ½ tsp chili powder, ¼ tsp turmeric, powdered cumin seeds, ¼ tsp asafoetida, ½ tsp salt in bowl. Add 15ml oil and 60ml water gradually. Batter should be thick, like paste—should coat drumstick pieces evenly.
3. Coat pieces (2 mins, room temperature): Coat drumstick pieces in batter, ensuring all sides are covered.
4. Heat oil (5 mins, high heat): Heat 2 cups oil to 330°F/165°C.
5. Fry (8 mins, medium heat): Place coated pieces into hot oil—do not overcrowd (6-8 pieces at a time). Fry 6-8 minutes until golden brown and crispy. Drumstick inside should be tender, coating crispy.
6. Drain and serve (2 mins): Transfer to paper towels. Serve hot with coconut chutney or tamarind dip.

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