Drumstick/Muringakkaya Moru kachiyathu

Ingredients:-

For the curry:-

  1. Drumstick – 3 numbers, cut into 2″ pieces
  2. Shallots – 5 numbers, thinly sliced
  3. Greenchilly – 1 number, slit
  4. Ginger – 1 tsp., julienned
  5. Tomato – 1 number, medium; cut into square pieces
  6. Turmeric powder – 1/4 tsp.+ 1/4 tsp.; divided
  7. Salt to taste
  8. Water – 1 cup
  9. Grated coconut – 1/2 cup
  10. Cumin seeds – 1/4 tsp.
  11. Garlic – 1 big clove
  12. Kashmiri chilly powder – 1/2 tsp.
  13. Thick curd – 1 cup, beaten in the mixer

For tempering:-

  1. Mustard seeds – 3/4 tsp.
  2. Fenugreek seeds – 1/4 tsp.
  3. Shallots – 4 numbers, thinly sliced
  4. Curry leaves – a few
  5. Dry red chillies – 2 numbers
  6. Coconut oil – 2 tbsps.

Method:-

  1. Cook the drumstick pieces adding the sliced shallots, ginger, tomato, greenchilly, 1/4 tsp. of turmeric powder, salt & 1 cup of water. Bring to a boil & cover cook on low heat for 20 minutes.
  2. Grind together the grated coconut, cumin seeds, garlic clove, 1/4 tsp. of turmeric powder and a pinch of salt to a smooth paste adding around 1/4 cup of water.
  3. Add this paste to the cooked drumstick pieces & cook on low heat for 5 minutes. Switch off heat.
  4. Let this mixture cool down to room temperature.
  5. Add the beaten curd and salt & mix. Cook on medium low heat till the curd is well heated through.
  6. Remove from heat.
  7. In a small wok, heat 2 tbsps. of coconut oil & add the mustard seeds. Allow them to pop up. Add the fenugreek seeds & fry till they release aroma. Stir in the sliced shallots & fry till golden brown. Add the curryleaves & dry red chillies & pour this seasoning over the curry.
  8. This curry goes very well with rice.
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