|
 DRUMSTICK
CURRY WITH ONIONS
 Ingredients |
|
6 |
2-3
onions finely chopped |
| |
1
tbsp tamarind extract or |
| |
1
tomato chopped |
| |
1
twig of curry leaves |
| |
salt
to taste |
|
| Seasoning |
| |
1/2
tsp mustard seeds |
| |
2
red chilis broken into pieces |
| |
2
tbsp cooking oil |
|
Preparations
Cut drumsticks into 1"-11/2" long pieces. Heat oil in a pan
and add the seasoning ingredients. When mustard seeds stop spluttering,
put the chopped vegetables except tomato and saute'. Add salt and turmeric
powder. Cover the pan and allow it to cook on a low flame. Keep stirring
in between till done. Add chili powder and tamarind extract / chopped
tomato. Cook for some more time. Serve hot with rice.
DRUMSTICK
WITH RICE AND COCONUT
(Mulaga kaada Pindi koora)
| Ingredients |
| |
4
or 5 drumsticks |
| |
½
cup rice soaked for 4 hrs |
| |
½
coconut |
| |
4
red chilies |
| |
salt
to taste |
|
| Seasoning |
| |
1
tsp black gram |
| |
½
tsp mustard seeds |
| |
1
red chili broken into bits |
| |
1
or 2 twigs of curry leaves |
| |
½
tbsp oil |
|
Preparations
Wash and soak
rice in just enough water. Grate coconut and grind it into not too fine
a paste along with the red chilies and the soaked rice. Add salt and turmeric
powder and dilute it by adding two to three cups of water. Cut drumsticks
into 4 inch long pieces and cook them with a pinch of salt. Remove when
done. Heat oil in a pan and add black gram, mustard seeds and chili pieces.
When mustard stops crackling, put in the curry leaves and the liquid.
Allow it to cook on a low flame, stirring all the time. Make sure that
no lumps are formed. When done (check to see that the ground rice is cooked),
add the cooked drumsticks and mix carefully so as not to mash the drumsticks.
It goes well with rice.
Note: The
contents should be well cooked. Test by tasting. Add more water if necessary
and cook till properly done
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