Wednesday, April 24, 2024

 

Drumstick curry 

This is a favourite dish in Yarlpanam even today and Drumstick plant is home grown

Ingredients:

Drumstick 500 Gms
Onion 1 medium
Green chillies 3
Curry powder 3 teaspoon
Salt to taste
Tamarind paste 1 teaspoon
Coconut Milk 2 cups

Method:

When you buy the drumstick, gently twist the whole stick holding at both ends and if it splits discard it. It must be soft and pliable when young.

Wash and cut drumsticks into 8 cm long pieces and split each piece into two in the middle.

In a pan add the pieces of drumstick, diced onion, split green chillies, curry powder and 1 cup water and cover and cook until the meat in the pieces are cooked and soft.

Add salt and tamarind paste and cook for3 more minutes.

Add the milk and simmer until gravy thickens.

Garnish before you remove from fire, stir and rest for 20 minutes.

Variation:

1) Drumstick with prawns: Cook 100 Gms of peeled clean prawns with the drumstick.

2) Drumstick White Curry: Omit Curry powder and will need another 2 green chillies if you prefer hot.

Cook as above. This will be less hot and white in colour.

3) Drumstick Paththia curry: Omit the green chillies and Curry powder and use Charakku powder instead and Garlic.

Method:
Fry Onions in Gingelly oil add drumstick pieces, Charakku powder 3 teaspoons, 4 cloves of garlic chopped into small pieces and 1 cup water and cook until sticks are soft.

Add 1cup coconut milk, salt and tamarind paste and cook for further 7 minutes and simmer.

Do not garnish this dish.

 

 

 

Drumstick Porichcha Kulambu 

 

This is another major variation on Drumstick Curry, it is a gravy based curry made out of drumstick being fried first.

Ingredients:

Drumstick 500 Gms
Onion 1 medium
Curry powder 3 teaspoon
Salt to taste
Tamarind paste 1 teaspoon
Coconut Milk 4 cups
Oil for frying
Water as necessary

Method:

The drumstick must be very tender and thin so they fry easily.

Clean and wash the drumsticks and cut into pieces of 8 cm long.

Fry these drumstick pieces in oil in a pan until they turn light brown.

Drain and remove and put them on an absorbent paper so excess oil is removed.

In a cooking pot, fry diced onion in a teaspoon of oil until it turns golden.

Then place the fried drumstick, and add curry powder, salt and tamarind paste and one cup water.

Bring to boil and gently stir until the smell of raw curry powder is gone.

Now add the coconut milk slowly and stir.

Bring it boil.

Check the taste and remove from fire.

You can garnish before you remove for additional flavour.

 

 

Drumstick Varai

 

Select fresh thick juicy drumsticks for this recipe

Ingredients:

Drumsticks 200 Gms
Onion Medium 1
Turmeric Powder ½ teaspoon
Dry Chillies 2
Mustard seeds ½ teaspoon
Scraped coconut 2 tablespoons
Curry Leaves 1
Water
Salt
Oil

Method:

Wash the drumstick and cut into manageable lengths.

Split into two lengthwise.

Scrape the inner soft kernel with a small spoon into a dish.

Chop the soft kernel into smaller pieces.

In a small pan, cook this soft kernel with little water until soft and water has been absorbed.

Remove pan from fire.

Add coconut turmeric powder and salt and mix well.

In a frying pan, add oil, heat it up and add mustard seeds, diced onions, chopped dry chillies and curry leaves until onions are soft.

Now add the cooked drumstick mixture and keep stirring until the mixture is dry.

This is ready for serving.

Serve with: Rice as a side dish.

 

 

Drumstick leaves Varai

 

Ingredients:

Drumstick leaves 200 Gms
Onion 1 medium
Dry chillies 3
Salt
Coconut scarped ½ cup

Method:

Clean and wash the leaves well. Separate the leaves from the stalk group them and cut into pieces.

In a hot pan add oil and fry the diced onions and cut dry chillies until onion softens.

Add the chopped leaves, salt, ½ cup water and cover and cook in low heat occasionally stir the mixture.

When cooked, add the coconut scrapings and stir well and keep stirring until all the liquid has evaporated and mixture is golden or roasted in texture.