This South Indian traditional spicy drumstick gravy is cooked with spices and boiled in tamarind juice. The roasted fenugreek and drumstick give mesmerizing flavour to the gravy and an excellent side dish to curd rice also, This gravy can be used for two days…
Tamarind a large lemon size
Gingelly oil (Sesame oil) 3 tb spoons
Drumstick pieces of 2 inch length 10
Turmeric powder 1/2 tea spoon
Coriander seed powder 3 tea spoons
Red chilli powder 2 tea spoons
Rice flour or corn flour 2 tea spoons
For sauteing: Mustard seeds 1/2 tea spoon and Cumin seeds 1/2 tea spoon
Fenugreek 2 tea spoons , Thur dal 2 tea spoons and Red chillies 3
Hing powder 1/2 tea spoon
Heat a heavy bottomed pan with oil. Add the items given under sauteing. Be aler to note that the fenugreeks are not over burnt. Once the dals and fenugreek turn to golden brown add the drumstick pieces to the oil and fry for few seconds. Now keep the flame to low and add the coriander powder, red chilli powder and turmeric powder and mix well.
Pour the extracted tamarind juice of 500 ml to it. Add required salt. Let the stuff boil in high flame for at least 15 minutes.When the drumsticks are well boiled and the gravy becomes half in quantity, mix the rice flour in half cup of water and add to the boiling stuff.
The gravy gets thickened in few seconds._x000D_ Garnish with curry leaves and serve.
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