DRUMSTICK MASALA – Murungaikkai Poriyal with Coconut Paste
Drumstick is one of my favourite vegetable. It gives very good flavor when added to sambar and other kuzhambu varieties. Today I am posting a side dish recipe using drumstick. The consistency of this drumstick masala is neither dry nor gravy. Drumstick will be coated with some masala sticking over it. It is very tasty and simple to prepare.
If you are looking for other drumstick recipe check here. Drumstick Sambar
SERVING SUGGESTION :
- Serve for white rice with sambar, rasam or curd.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Side Dish YIELD : 2-3 servings
- Drumstick – 3-5
- Salt – as needed
- Turmeric – 1/4 Tsp
- Water – as needed
- Oil – 1/2 Tbsp
- Mustard seeds – 1/2 Tsp
- Urad dal – 1/2 Tsp
- Curry leaves – 1 string
- Onion – 1/2 cup (finely choped)
For Grinding :
- Coconut – 1/3 cup grated
- Green chilli – 2 or 3
- Fennel seeds – 1 Tsp
- Finely chop onion. Chop drumsticks into medium pieces.
- In a kadai or pan add drumstick, salt, turmeric and enough water(about 1/2 or 3/4 cup). Cover and cook over medium heat until drumsticks are completely done. (To check, press a drumstick piece with a spatula. It should break)
- Grind coconut with given ingredients.
- Heat a kadai over medium heat. Add oil.
- Temper with mustard seeds. When it starts spluttering add urad dal.
- Saute for 30 seconds. Add onion and curry leaves.
- Cook for about a min or until onions become soft.
- Add Cooked drumstick. Add if there is remaining water with drumstick.
- Combine well and add the coconut paste. Add very less salt.(Because we added salt while cooking drumstick.)
- Let it cook in low heat for 2-3 min or until it starts boiling.
- Turn off the heat.
- You can skip cooking drumstick separately. Instead add drumstick, turmeric, salt and water after onion becomes soft.
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Step by Step Procedure with pictures :