Drumstick Curry In Coconut Sauce - No Onion No Garlic#Sunday Funday

Sudha Menon is known for her books which explore the ambitions, achievements and accomplishments of people from various walks of life through stories narrated by them.

In one of her interviews she talks about her memories of her mother and aunts preparing sumptuous meals using fresh, seasonal produce from their farm, plucking drumsticks from the tree to make sambar and plantains to make a quick ‘thoran’ when unexpected guests dropped in.

Taking inspiration from this, made a  very delicious and yummy drumstick curry in coconut sauce.

Ingredients
250 Gram(4) Drumsticks - cut into 2" pieces
½ Cup Packed Freshly Grated Coconut
4 Green Chillies - chopped or as per your spice level
½ Teaspoon Mustard Seeds
2 Teaspoons Rice or Rice Flour
Salt to taste
For Gravy
3 Tablespoons Coconut Oil
½ Teaspoon Cumin Seeds
A Sprig Curry Leaves
A Pinch Of Asafoetida
A Marble Size Tamarind
1 Teaspoon Palm Sugar

Method 
Soak the tamarind in warm water. 

In a small blender jar add the coconut, green chillies, mustard seeds and rice flour, grind to a very fine paste using little water. Keep aside. 

In a large pot/kadai, heat coconut oil, add the cumin seeds, when they splutter add the curry leaves and asafoetida. Add the drumstick pieces and fry on high flame for 2 minutes, then add the ground paste and mix well. Wash the blender jar with water and add that to the pot, give it a good stir, add salt to taste, cover and cook till the drumstick are cooked. Add hot water to make a thick gravy if necessary.  

Add the tamarind juice and give it good stir, let this come to a rolling boil, add the jaggery and stir. When the jaggery melts, switch off the flame. Drizzle a little coconut oil on top. 

Serve with rice or rotis. Enjoy this delicious curry!! 
Labels: No Onion No Garlic, Drumstick, Vegan, Gluten free, Main course, Vegetarian Curry, Indian

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Pressure Cooker Carrot And Drumstick Sambar#MultiCookerMonday

This is quick one pot pressure cooker sambar, so quick an easy to prepare. Just add all the ingredients and take 2 whistles on high flame and your sambar is ready.  

Thanks to Multi Cooker Monday where we can cook and post in all our small appliances, where other wise are hardly used. 

Ingredients
½  Cup Tur Dal
1 Large  Carrot - cut int sticks 
1 Tomato –  cut into four pieces
4 Drumsticks - cleaned and cut into long pieces 
1 Green Chilly
2 Teaspoons  Instant Sambar Masala Powder- Homemade
1 Teaspoon Red Chilly Powder
1 Teaspoon Heaped Coriander Powder
½ Teaspoon Turmeric Powder
1 Small Lemon Size Ball Tamarind
Salt to taste
1 Teaspoon Jaggery
A Sprig Curry Leaves 
For the Tadka
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Urad dal
1 Teaspoon Cumin Seeds ¼ Teaspoon  Asafoetida
A Sprig Curry Leaves

Method

Wash and soak the tur dal for atleast an hour.
Soak the tamarind in ½ cup warm water.

In a pressure  pan , add tur dal,  drumsticks, carrot, tomatoes whole green chilly,  all the given spices, jaggery, salt to taste . Add water  to the level of the veggies , give it a good mix .  Place this on high flame bring the water to a boil, when it come to boil cover with the lid and pressure cook for 2 whistles on high flame. Turn off the heat and let the steam settle  by itself. Open the cooker and set aside.

Add the tamarind juice and enough water, to make a gravy consistency and bring this to a boil.  Let this simmer for at least 5  to 7 minutes on low.

In a small takda pan,  heat oil, add mustard, urad dal, cumin seeds , curry leaves and asafoetida and let them sizzle. Add  this tadak to the dal and mix well.

Serve with rice or idli.  

Enjoy!! 
Lables:  Sambar, Pressure Cooker, South Indian, Dal, Carrot, Drumstick, Instant Sambar Masala Powder, Vegetables, Vegetarian, Multicooker Monday,  Vegan, Gluten free,  No Onion No Garlic
Multicooker Monday - March 2020 Recipes
Recipes for Instant Pots, Slow Cookers, Sous Vide and More! 

Pressure Cooker & Instant Pot Recipes:
Instant Pot Carolina-Style Pulled Pork from Karen's Kitchen Stories
Instant Pot Orange Chicken from Making Miracles
Pressure Cooker Carrot And Drumstick Sambar from Sneha's Recipe
Thai Green Curry Mussels (Instant Pot) from Palatable Pastime

Slow Cooker Recipes:
Maple & Honey Butter Crockpot Sweet Potatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Slow Cooker Chicken Fajitas from A Day in the Life on the Farm

Sous Vide Recipes:
Sous Vide Bone-in Leg of Lamb from Food Lust People Love
Sous Vide Chicken from Sid's Sea Palm Cooking

Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

Bhogichi Bhaji - Makar Sankrati Special - Maharashtra

Bhogichi Bhaji is actually  mix vegetable sabzi prepared on the occasion of Makar Sankrati in Maharashtra.  This is typical Maharashtrian style of making  winter special veggies which are available during this time.. i.e. its  made on Bhogi ( which is a day before Makar Sankranti ). This Bhaji is best eaten with Bajri Tilachi Bhakri... a classic combo.

If some veggie is not available that does not mean you should not try this.. one can add or minus any of these veggies, like I, did not add hurda.

Ingredients

2 Medium Size Potatoes - cut into big cubes
2 Medium Size Green Brinjal/ Eggplants - cut into 4 pieces
1/4 Cup Green Peas
1/4 Cup Pavate / Fresh Vaal / Green Lima Beans
1/4 Cup Harbhara / Fresh Green Grams
1/4 Cup  Fresh Groundnuts - soaked in water
1 Carrot - cut into cubes
1/4 Cup Hurda / Fresh Tender Jowar
1/4 Cup Fresh Tur
2 Drumsticks - cleaned and cut into big pieces
2 Green Chilles - whole
2 Medium size Onions - Finely chopped
1 Big Tomato - cut into fours
2 Teaspoons Red chili powder or to taste
1 Teaspoon Jaggery or Sugar
2 Tablespoon Fresh Grated Coconut
1/3 Cup Oil
1 Teaspoon Cumin Seeds
1 Teaspon Sesame Seeds
1/4 Teaspoon Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Salt to taste

Method

In pan add oil, cumin,  sesame seeds and asafoetida immediately,   add onion and saute till onions are translucent. Add the chilly powder and the pavate, tur, hurda, green grams, peas,  groundnuts and give it a stir , cover and cook for 3 minutes. 

Then open add the potaotes, salt and sugar or jaggery add 1/2 cup water and bring it to boil then cover and cook on slow flame till potates are 3/4th cook then add the brinjal, carrot, drumstick, green chillies and mix well add 1 cup water cover and cook till done.

Now add the & tomato, coconut, corinader leaves, cover and cook till tomatoes are half done (do not over cook the tomatoes). 

Serve granish with coconut and  sesame seeds. 

Serve hot with Bajri  Tilachi Bhakri.

My Notes

It is slightly wet bhaji so keep in mind water requirement to avoid overcooking.  The veggies should be firm but cooked, do not make them mushy.

If  fresh groundnuts are not available then you can use dried groundnuts soak them in water and cook them till done, then use it to make the vegetable.

Labels : Pavate, Harbhara, Groundnut, Tur, Hurda, Drumstick, Potato, Green Peas, Green Brinjal, Maharashtra, Makar Sankrati, Vegetables

Drumstick Soup / Moringa Oleifera

Drumstick soup is beneficial in asthma, bronchitis, arthritis, diabetes, and low blood pressure. It shows positive effects in amenorrhea and reduction of weight. Being warm in potency, it is very effective against digestive disorders such as anorexia and flatulence. The rejuvenating effect of drumstick on the nervous system makes this a useful recipe in nervous debility and paralysis. They are also packed with beta-carotene, vitamin C, calcium, potassium, and iron.

Ingredients

1/4 Teaspoon Cumin seeds
1 Teaspoon Butter / ghee
2 Fresh Red Chillies / Green chillies
1/2 Teaspoon Ginger - chopped
2 Drumsticks - Skinned removed , cut into pieces
4 Medium Tomatoes - chopped
1 Cup Water
1 Teaspoon Sugar
Pepper powder to taste
Cream for garnishing

Method

In a pressure pan add the chillies, ginger, drumsticks, tomatoes, add water and close the pressure pan take 2 whistles on high flame.

When it cools run the hand blender and blend for 2 minutes. Then strain this mixture with a strainer. Add a little water to strainer and again press the juices out the drumstick.

In a another heat butter / ghee add the cumin seeds when the splutter add the drumstick soup , sugar, pepper powder and let it boil for 2 minutes. Adjust the consistency of the soup according to your taste.

Serve hot garnish with cream. As the temperatures chill, warm your senses and nurture your body with this hot Soup! Enjoy. 

Labels: Soup, Drumstick, Healthy.

Drumsticks Sabzi

Scientific name Moringa oleifera, known popularly as drumstick tree, is an herbaceous plant grown for its nutritious greens, flowers, and mineral-rich pods. It is a well-recognized member in the Moringaceae family of trees and thought to be originated in the sub-Himalayan ranges of Indian subcontinent. The plant possesses horseradish-like root and, hence, known to the western world as horseradish tree. The seed pods are popular as murnga in Tamil, and malunggay in Philippines.

Health Benefits of Drumstick
Juice of Drum stick when mixed in milk and offered to children greatly helps by strengthening their bones as it is said to be a great source of Calcium. Also drumstick is said to be a great blood purifier.
Pregnant women should often eat drumsticks as it helps ease any kind of pre and post delivery complication.
Drumstick soup helps ease any kind of chest congestions, coughs and sore throats.
Inhaling steam of water in which drumsticks have been boiled helps ease asthma and other lung problem.
Finally drumstick juice greatly adds to the glow on one’s face. Make a mixture of drumstick and limejuice and dab it on your face. You will find your face glowing greatly.
The greens as well as pods also contain good amounts of many vital B-complex vitamins such as folates,vitamin-B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, pantothenic acid, and niacin. Much of these vitamin functions as co-enzymes in carbohydrate, protein, and fat metabolism.
This sabzi is very tasty, try it and you will definitively love it. 

Ingredients

6 Drumsticks
2 Tablespoon oil or ghee
1 Medium Onion - sliced
A Sprig Curry Leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Black Pepper powder
2 Tablespoons Coconut - coarsely ground
½ Teaspoon Pav Bhaji Masala
½ Teaspoon Sugar
Salt to taste

Method

Cut the drumsticks into 4 inch pieces and peel the green skin. Keep aside.

In a pan, heat ghee/oil and sauté onion over moderate heat till light pink then add curry leaves, turmeric powder, the drumsticks and mix well, add salt, sugar, black pepper, and ground coconut, stir well. Add little water cover with lid add water on top of the lid and cook. Stir in between, when cooked add the pav bhaji masala and serve hot. This sabzi can be eaten as a side dish with rice/dal, rotis, chapattis, etc.  
Labels: Main course, Drumstick, Healthy, Vegan, Gluten free, Vegetarian, Sabzi, Indian, Side Dish