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MURUNGAKAI GRAVY

Drumsticks are generally used in preparing sambhar and kuzhambu or masala with onions. But this is a very different recipe without onions, but using coconut as a dominating flavour. Yet not too dominating, that it overpowers the drumsticks.
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Keyword: coconut, drum stick, Gravy
Yield: 5 People
Author: SRIMATHI SUNDARARAMAN

Materials

  • 3 Drumsticks Medium Sized
  • 3 Tomatoes Medium Sized
  • 1 tsp Mustard seeds
  • 1 tsp Jeera
  • Few curry leaves
  • 1/4 tsp Turmeric powder
  • 1 1/2 tsp Red chilly powder
  • 1 tsp Coriander powder
  • 1/4 tsp Garam masala powder
  • 1/2 Cup Coconut grated
  • 2 tsp Oil
  • Salt To taste

Instructions

  • Chop drumsticks into 4 inch pieces.
  • Chop the tomatoes and blend it into a smooth puree.
  • Grind the coconut to a smooth paste.
  • Heat oil in a kadai.
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  • Add mustard and allow it to sputter.
  • Add jeera.
  • Add curry leaves.
  • Add tomato puree and saute till the oil separates from the sides.
  • Add drum stick pieces and saute for 4 to 5 minutes.
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  • Add a cup of water and add half of the salt now. Allow it to boil.
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  • When the drum sticks are half way cooked through, add turmeric powder.
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  • Add chilly powder and mix well and let it boil for 3 minutes.
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  • Add coriander powder.
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  • Add garam masala powder and let it cook for another 3 minutes.
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  • Add coconut paste.
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  • Mix well and cook for five minutes.
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  • Add the remaining salt now.
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  • When the gravy starts thickening, switch off the stove. Add fresh curry leaves.
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  • Now the drum stick curry is ready. Serve it hot along with plain rice accompanied by vegetable stir fried. You can have it as a side dish for idly, dosa and appam.