I like any araichu vecha kulambu(a gravy which requires frying and grinding some of the ingredients), these are typical of Tamil Nadu and goes well with rice/idli/dosas. And most araichu vecha kulambu will have coconut added to it. This drumstick kulambu I believe people outside of Tamil Nadu will also enjoy. I learnt this from my mom, but I am not sure if I can make it exactly like hers..she makes the best out of limited resources.
Ingredients:
Drumstick - 2
Coconut- grated coconut 1 cup
red chilli powder - 1 spoon (less or more as again with your spice level)
coriander powder - 2 spoons (double the amount of chilli powder)
tamarind - 1 lemon size / gooseberry size depending on how tangy you want it.
small onions/shallots - 10-15
Jeera- 1 spoon.
Curry leaves- 10
Mustard- 1/2 tsp
Oil - 1/2 spoon for frying onions and 1-2 spoons for making the gravy.
salt to taste.
Method:
Peels the onions and Heat oil(1/2 spoon) in a pan and add Jeera , when it browns add onions and fry until the raw smells goes and they slightly turn brown. Now switch off. Let it cool and transfer into a mixer Jar and add chilly powder ,coriander powder, grated coconut. Add water and grind into a fine paste.Soak the tamarind in 1/2 cup of water.
Now heat oil in a pressure cooker and add mustard seeds , after they crack add curry leaves and the drum sticks (cut into 2 inch long pieces) and fry for 2 -3 minutes, then add this ground paste , add turmeric, salt.add water little water- say 1/2 cup (dont add more as we will add tamarind water as well at the end). Close the pressure cooker and let it go for 1 whistle, so the drumstick is cooked just right and not too much. After the pressure goes down open the cooker. Now add the tamarind pulp little, taste it and then add more if required. You can modify the consistency of the gravy as you wish, so add less water in the beginning. Let the gravy boil for some time after adding tamarind pulp and switch off.
Enjoy this gravy with rice/idli/dosa.
Ingredients:
Drumstick - 2
Coconut- grated coconut 1 cup
red chilli powder - 1 spoon (less or more as again with your spice level)
coriander powder - 2 spoons (double the amount of chilli powder)
tamarind - 1 lemon size / gooseberry size depending on how tangy you want it.
small onions/shallots - 10-15
Jeera- 1 spoon.
Curry leaves- 10
Mustard- 1/2 tsp
Oil - 1/2 spoon for frying onions and 1-2 spoons for making the gravy.
salt to taste.
Method:
Peels the onions and Heat oil(1/2 spoon) in a pan and add Jeera , when it browns add onions and fry until the raw smells goes and they slightly turn brown. Now switch off. Let it cool and transfer into a mixer Jar and add chilly powder ,coriander powder, grated coconut. Add water and grind into a fine paste.Soak the tamarind in 1/2 cup of water.
Now heat oil in a pressure cooker and add mustard seeds , after they crack add curry leaves and the drum sticks (cut into 2 inch long pieces) and fry for 2 -3 minutes, then add this ground paste , add turmeric, salt.add water little water- say 1/2 cup (dont add more as we will add tamarind water as well at the end). Close the pressure cooker and let it go for 1 whistle, so the drumstick is cooked just right and not too much. After the pressure goes down open the cooker. Now add the tamarind pulp little, taste it and then add more if required. You can modify the consistency of the gravy as you wish, so add less water in the beginning. Let the gravy boil for some time after adding tamarind pulp and switch off.
Enjoy this gravy with rice/idli/dosa.
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