The humble Drumstick

Drumsticks are a favourite with most malayalees and has always had a privilaged place in our cuisine. After all, what is a sambar without a drumstick??

I found this link, which gives us all information pertaining to durmsticks and i was really impressed. Did you know that the leaves of the Muringa tree prevents around 300 diseases??

well.. more of that later. Let us get down to business. This is a unique drumstick recipe which has been in my family for quite some time. Do try it out and see if you like it. Don't be stingy with your comments...

Drumstick in tomato gravy

You will need:

durmsticks cut into 2" pieces - 1/2 kg

tomatoes sliced - 3 large

Onions sliced - 2

garlic crushed - 1 tsp

cumin seeds crushed - 1 tsp

red chilly powder -2 tsp

turmeric powder - 1/4 tsp

salt to taste

curry leaves - 2 sprigs

oil - 1 tbsp

water - 2 cups

Boil the drumstick with salt, turmeric, and red chilly powder, crushed garlic and crushed cumin seeds.

Meanwhile, heat oil and saute the onions till soft and pink. Add in the sliced tomatoes and fry till it becomes sloppy.

Add the drumsticks along with whatever water that is left over, to the tomato mixture. Boil till the gravy is really thick. Stir in the curry leaves and serve hot with boiled rice.

Pulinkari ( a vegetable curry with dal and coconut )

Ingredients

Ash gourd : 1 cup cubed
Boiled tuvar dal : 1 cup
Water : 2 cups
Tamarind extract : 3 tbsp approx (watery consistency)
Turmeric powder : ¼ tsp
Chilly powder : 2 tsp
Coconut : ½ cup grated
Cumin seeds : ¼ tsp
Salt : to taste

For tempering:

Mustard seeds : ½ tsp
Fenugreek seeds : ¼ tsp
Chopped onions : 2 tbsp
Curry leaves : 1 sprig
Oil : 2 tsp

Cook the cubed ash gourd pieces in 1 cup water along with turmeric powder, chilly powder and salt. Add in the boiled tuvar dal and cook further for a few minutes. Now add the tamarind extract and let it boil for 2 minutes.

Meanwhile, grind the coconut and the cumin seeds in ½ cup water to a fine paste. Add it to the boiling mixture. Check for seasonings, and remove from fire, after it boils for a minute. You can add a little more water if you find the consistency too thick.

In a small pan, heat the oil and splutter mustard seeds and fenugreek seeds. Add the curry leaves and the chopped onions. Fry till the onions are brown. Add it to the curry. Serve hot with boiled rice.

You can substitute the ash gourd for any other vegetables of your choice like yam, raw banana, drumstick, pumpkin, etc.