Murungaikai Masala

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Drumstick           - 4

Onion                  - 1

Tomato                - 2

Curry Leaves       - 2 sprigs

Mustard Seeds     - to splutter

Sambhar powder  - 1 tsp

Turmeric powder - 1/4 tsp

Asafoetida            - 1/4 tsp

Salt                      - to taste

Oil                        - 2 tsp

To Grind

Coconut     - 1/4 cup

Cashewnut - 4(optional)

Aniseed      - 1 tsp

Khus khus  - 1/2 tsp

Method

• Cut the drumstick into about 2 &1/2 inch pieces and peel off the skin as and when you cut them.Boil water in a vessel and add little salt and turmeric powder and cook until the drumstick is soft.
     
• Meanwhile heat a teaspoon of oil in a pan and add roughly chopped onions and saute till it changes colour.Then add tomatoes and saute till they become mushy.Let it cool and blend into a paste.
                                 
     
• Heat oil in the pan splutter mustard seeds,add asafoetida,curry leaves and the onion tomato paste.Add turmeric and sambhar powder to this.
     
• Meanwhile grind together coconut,cashew,aniseeds and khus khus into a paste.
  
• Add the coconut paste to the onion tomato gravy and add salt.Let this boil for a few minutes until the gravy thickens.Then add the boiled drumstick pieces to the gravy and mix it well.Cook for few minutes so that the masala mixes well with the drumstick and serve with steaming rice with ghee drizzled on top.
                                  
                                   
     

Little Words

• Adjust the consistency of the gravy as desired.
• Instead of onion tomato paste you can fnely chop onion and tomatoes and saute them and add coconut paste.
• Tastes good with steaming rice.The taste of drumstick is distinct in this masala.
• Coconut oil can be used for a distinct flavour.