SOUTHINDIAN STYLE DRUMSTICK PULP COCONUT CURRY

SOUTHINDIAN STYLE DRUMSTICK PULP COCONUT CURRY

Drumstick helps in purifying the blood of toxins and making our organs function better. They further act as a potent antibiotic agent. Consuming drumsticks on a regular basis may help you streamline blood circulation well. Constantly changing weather and hectic lifestyle takes a toll on the immune system.

Drumsticks are rich in proteins and minerals and are extremely healthy. Since it is rich in calcium and iron and vitamins, consumption of drumsticks helps build strong bones. It purifies blood, improves immune system and helps in digestion.

INGREDIENTS

• Drumstick – 2  [  tender ]
• Onion chopped – 1
• Tomato chopped – 1
• Freshly grated coconut – ¼ cup
• Chilli pwdr – 1 tsp or as per taste [be careful as sambar pwdr also has chilli ]
• Coriander pwdr – 2 tsp
• Sambar pwdr – 1 tsp
• Turmeric pwdr – ¼ tsp
• Tamarind – marble size
• Oil – 2 tbsp
• Salt to taste
• Sambar onions / shallots finely chopped – 2 tbsp [you can use regular onion also ]
• Curry leaves – few
• Mustard seeds – 1 tsp
• Fenugreek seeds – ¼ tsp

PREPARATION

1. Wash , cut drumsticks into big pieces and boil them in water till soft [ 8 t0 10 mins ] , then allow it cool, once cooled scrape out the inside pulp carefully with a spoon and keep aside. Don’t throw out the leftover water. We need roughly 1 ½  or 2 cup of drumstick pulp .
2. Soak the tamarind in ½ cup hot water for 10 mins or microwave for 30 secs and extract the juice.
3. Grind coconut + onion + tomato + chilli pwdr + sambar powder + coriander pwdr + turmeric pwdr + jeera + salt + jaggery + tamarind extract into a very fine paste.

METHOD

Take the coconut masala paste in a pan .

Add 2 cup water to it and mix well .[ it should be very
watery ]

Adjust salt.

Keep it on medium flame and bring  it to a boil.

Allow it to boil for 10 mins so that the raw smell of all
ingredients leaves.

Now add the drumstick pulp and give a nice mix .

Cook for 5 minutes on medium flame .

Heat oil in a small pan, add mustard seeds + fenugreek
seeds and let it crackle .

Add shallots + curry leaves and fry till shallots brown.

Add this tempering into the drumstick gravy , give a mix
and immediately cover it .

Gravy is ready , serve hot with rice and side dish.

I served drumstick leaves poriyal – 

NOTES

Use coconut oil for more flavour while tempering.

You can also add little cooked mashed dal to it.

You can make the same gravy with other veges like cluster beans, yellow pumpkin, ladies finger, brinjal etc..but for more flavour fry these veges before adding and let the gravy be thick.

The gravy has to be slightly thick and not very watery.

Adding sambar pwdr gives nice flavour.

Also while tempering you can add 2 tsp crushed garlic together with the shallots

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