MURUNGAKKAI PORIYAL

Drumsticks are used as a vegetable and have great nutritional value. Tender drumsticks are used in most South Indian cooking.

I learnt this dish from my mom and simply love this dish. This dish is very tasty and easy to prepare. In this recipe drumsticks are cooked in spicy onion paste.

INGREDIENTS

Drumsticks.                  4
Onion big                      1
Dry red chillies           3-4
Turmeric powder       1/2 tsp
Refined/coconut oil    1-2 tbsp
Salt o taste

METHOD

Cut 2 inch lengthwise  and peel little skin off the drumsticks.

Blend dry red chillies and onion in a blender to a fine smooth paste.

Heat oil in a deep frying pan. Add the red chillies-onion paste and turmeric into it. Saute on medium heat for a minute.

Add the drumsticks and season with salt. Mix the drumsticks in the onion paste. Add water as required, just enough to cook the drumsticks.

Cover and cook on low heat till drumsticks are done, stirring occasionally.

Serve hot as a side dish with steamed rice.

MURUNGAKKAI ERRISERY

Drumsticks contains high amount of calcium and iron, good for bones. It is loaded with minerals and proteins.

Murungakkai errisery is a traditional Kerala dish prepared during sadhya and festivals. It is very easy to prepare.

In this recipe drumsticks are cooked in coconut and cumin paste. Cumin seeds brings out a distinct taste and flavour to the dish. Finally the dish is seasoned with mustard seeds, dry red chilies, urad dal and curry leaves in coconut oil. Coconut oil gives out a distinct taste and flavour to the dish.

I have used pure coconut oil prepared at our home. No preservatives are added in the oil. The smell wafting through the whole house is tantalising.

INGREDIENTS

• Drumsticks                  4
• Turmeric powder      1 tsp
• Salt to taste

FOR WET GRIND

• Raw rice                      1 tbsp
• Jeera/cumin seeds     2 tsp
• Coconut                       1 cup
• Green chilies              1-3

FOR SEASONING

• Mustard seeds              1 tsp
• Split urad dal                1 tsp
• Curry leaves                  2 sprig
• Coconut oil                     1 tbsp
• Dry red chillies              2

METHOD

Heat a kadhai/pan and slightly fry the rice for a minute on medium heat. Turn the heat off and keep the rice aside.

In a blender add green chilies, cumin seeds, coconut and rice. Add little water and blend it into a smooth paste.

Wash and cut drumsticks lengthwise. In a heavy bottom vessel add turmeric, salt and enough water to cook the drumsticks. Add the drumsticks and cook till they are soft and done.

Add the wet ground  coconut paste , water and cook for 4-5 minutes on low heat. Depending on what consistency you want the gravy add the required quantity of water. Stir gently, be careful not to split the drumsticks. Turn off the heat.

Heat coconut oil in a kadhai/deep pan, add mustard seeds and urad dal. Let mustard seeds splutter then add the curry leaves, red dry chillies. Turn off the heat.

Add this seasoning to the drumstick curry. Serve hot with rice.