Drumstick Thoran

Ingredients   5-6 drumsticks peeled, chopped like fingers   2 onions finely slivered   1/2 tsp. mustard seeds   1/2 tsp. rice grains   2 dry red chillies broken in half   2 tbsp. oil   salt to taste Grind to a paste   3/4 cup fresh coconut grated   1/2 tsp. cumin seeds   3 flakes garlic   2 green or red fresh chillies   2-3 pinches turmeric powder

Preparations
Wash and put drumsticks to boil in 2 cups water.
Allow to cook covered in a pan till tender, then remove lid.
When almost all water has evaporated, empty and keep aside.
Put ground paste in same pan, cover with boiled drumsticks.
Sprinkle some salted water, cover and cook till steam is given out.
Stir gently, sprinkle some more water, cover and keep aside.
Heat oil in a small pan, add rice and mustard seeds.
Allow to splutter, add chillies and onions.
When onions are transparent, pour over drumstick mixture.
Simmer again, stirring gently, till all water is evaporated.
Serve hot with rice, chappati, etc.
Making time: 30 minutes
Makes: 6 servings
Shelflife: 1 day

THORAN

Drumstick (Muringakkai) 12   Onion ½ cup cut into small pieces   Green chilli 3 cut fine   Garlic 4 pods   Coconut ½ piece (grated)   Turmeric powder ½ teaspoon   Jeera powder One pinch   Oil 2 table spoon   Curry leaves   One sprig   Salt to taste

Cut drumstick lengthwise into two halves and take out the inside fleshy part with a spoon. Cut it into small pieces. Mix it with green chilli, garlic, onion, grated coconut, jeera, turmeric, curry leaves and salt. Mix well and keep it for 30 seconds.

Heat oil in a separate pan, splutter mustard and put the mixture into it and mix with oil. Cover it with a lid and cook it using low flame for 6 minutes. When it is cooked stir well again for 2 minutes and remove from the flame.

Drumstick -GLOSSARY
murungai, sahijan, munna kayi, nugge kayi

DRUMSTICK SAMBAR

Drumstick (Muringakkai) 12   Onion (small) - 1/4 kg   Tomato - 4 nos   Thuar Dhal - 1/2 kg   Chilly powder - 2 tsp   Coriander powder - 2 tsp   Mustard -1 tsp   Tamarind - lemon size   Green chillies - 4 nos

Preparations
Cook mashed dhal. Tamarind to be kept soake in water for 10 mts. Take puree. Put mustard in 1 tsp oil and allow it to split. Add chopped onions green chillies, tomato, turmeric powder, chilli powder, coriander powder and fry it for 2 seconds.
Add salt to taste. Allow it to boil for 10 mts Remove from fire and serve hot. Garnish with chopped coriander leaves and curry leaves.

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