Thursday, June 16, 2011
3/4 cup coconut scraped
1/2 tsp methi dana(fenugreek seeds)
1/2 tsp mustard seeds(rai)
hing (to taste)
Tamrind paste 2 tbsp
1/2 tsp turmeric
2 tsp red chilly powder
1/2 tbsp rice flour
1/2 tbsp oil
jaggery about size of a small lemon
1.Peel the drumsticks and cut into 2 inch peices. Wash well and keep soaked in a bowl of water.
2.Grind together the coconut, 1/4 mustard seeds(rai) and 1/4 methi dana(fenugreek seeds)alongwith half tbsp rice flour to a fine paste and keep aside.
3.For the tadka, heat oil in a thick bottomed vessle eg:kadai add the remaining 1/4 tsp mustard seeds, 1/4 tsp methi dana and hing.
4.Put the drumstick peices and add a cup of water. Cover and cook till the drumsticks are cooked.
5.Add the turmeric, red chilly powder, tamrind paste, jaggery,salt and bring it to a boil. Let it boil for 5 minutes approximately.
6.Add the ground coconut mixture and let the curry come to a boil. Switch of the gas immediately.
Serve with hot steamed rice.
Tip: Same curry can be made with Raw mango (kairi).