DRUMSTICK GRAVY

Came across this on FB.

Definitely calls for a drumstick gravy, right?

So, here we go.

INGREDIENTS

Drumstick – 2, cut into 3″ pieces and then again a cut in the center

Onion – 1 big, chopped

Tomato – 1 small, chopped

Garlic pods – 4, peeled and roughly cut

Curry leaves – 1 sprig

Tumeric powder – 1/4 tsp

Chilly powder – 1 tsp

Salt to taste

Oil – 1 and 1/2 TBsp

Water

METHOD

Gather all the ingredients.

Heat oil in a cooker. When hot, add the garlic. Let it brown a bit.

Next goes the onion and curry leaves together. Saute till the onions brown.

Now, add the tomato, immediately followed by the spice powders- turmeric, chilly and salt.

Give a good stir.

Pour little water. Less than 1/4 cup.

Close with a plate and let it cook on medium heat. Around 5-7 minutes.

When the oil oozes in the corner, add the drumstick.

Stir. If the gravy is dry add water.

Close the cooker. Turn the flame to high. Let it whistle. Turn down the flame to low and leave to for 3-4 minutes.

Serve hot.

Enjoy 🙂

SAMBAR POWDER & SAMBAR

by Punitha Surya.

SAMBAR POWDER

To make sambar powder

Dried red chilly – 1/2kg

Coriander seeds – 3/4kg

Toor dhal – 1 cup

Pepper corn – 100gms

Fenugreek seeds – 100gms

Turmeric (viraly manjal) – 100gms

Dry roast the above ingredients and grind. Store in airtight container.

SAMBAR

INGREDIENTS

Toordhal – 1cup

Vegetables of your choice (Drumstick, eggplant & rawmango/ pumkin are recommended)

Tamarind – small lemon size (soak in water)

Shallots – hand full

Tomato – 2 medium sized, chopped

Chilly powder – 1tsp

Coriander/Dhaniya powder -1 & 1/2 tsp

Turmeric powder – 1/2tsp

Sambar powder -1tsp

Salt to taste

For tempering

Mustard – 1 tsp

Urud dhal – 1 tsp

Dried red chilly – 2 or 3 nos

Cumin/Jeera seeds – 1 tsp

Asafetida – a pinch

Curry leaves

Coriander leaves

METHOD

Gather all the ingredients.

Pressure cook the thoor dhal to 3 whistles, then mash and keep aside.

In a vessel, heat oil and sauté shallots, fry until soft followed by drumstick, tomato and eggplant.

Fry for few minutes then add water and leave it to cook.

Once it is cooked add turmeric powder, chilly powder, coriander powder & sambar powder.

After some time pour tamarind water.   

 

Then add mashed dhal and leave it for 3 to 4 mins.

In separate pan heat the oil, add mustard seed. Let it splutter, then add urud dhal, cumin seed, dry red chilly, asafetida and curry leaves then add it to sambar. Finally garnish with coriander leaves.

Enjoy 🙂