DRUMSTICK CURRY

Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.

Here I bring to you a simple curry made from Drumsticks in curd and cashew-based gravy which absorbs all the flavours of the drumstick. A very quick recipe that gets done in 30 minutes. While you are here please have a look at my other Subjis like Mixed vegetable curry, Brinjal Pepper Masala, Kadai Paneer dry and many more 

Here is the recipe of Drumstick curry--

PREP TIME: 15 Mins                                     COOK TIME: 15 Mins

TOTAL TIME: 30 Mins                                    COURSE:  MAIN 

CUISINE: NORTH INDIAN                             SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Drumsticks 5 long ones cut into pieces

Cashewnuts 15(soaked in warm water)

Poppy seeds 2 tsp(soaked in warm water)

Tomatoes 2 large or 3 medium

Curd 1 cup

Red chilli powder 1.5 tsp

Turmeric powder 1 tsp

cloves 3

Cinnamon 1 small stick

Garam masala powder 1/2 tsp

Directions:

Soak the Cashewnuts and poppy seeds in a little warm after for 10 minutes. Cut the drumsticks to 3 inch long pieces and set aside. Chop the tomatoes. After 10 minutes drain the water off the Cashewnuts and poppy seeds and put them in a blender, add the Cloves and Cinnamon stick and grind without water to a coarse paste. 2 spins in the blender will do. Add the chopped tomatoes to this and blend to a fine paste now. Keep aside. Heat 1 tbsp oil in a karahi, the oil should not be smoking hot. Lower the flame and add 1 tsp turmeric powder the chilli powder and stir immediately, or the masala powders will get burnt. To this add the ground paste and fry it in the oil for a minute nicely, until the rawness of the tomatoes goes away. Now add the curd and stir continuously for 30 seconds, add the salt and 1.5 cups water and put in all the drum stick pieces, cover and cook until the drumsticks are well cooked and the gravy becomes thicker. Test the drumsticks for doneness. If they are cooked, the flame can be turned oof and sprinkle little garam masala powder on top. The Drumstick curry is ready to serve. Enjoy the flavours. I'm sure you will cook this dish whenever you have Drumsticks at home. Bon Appetit.   

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cut the drumsticks to pieces, soak the cashewnuts and poppy seeds for 10 minutes in warm water, chop the tomatoes.

2. After 10 minutes put the whole spices(cloves and cinnamon) in the blender, drain water from the cashewnuts and poppy seeds and put them in the blender at too and grind them coarse, without adding any water.

3. Now add the tomatoes to the blender and grind all together to a smooth paste.

4. Heat oil in a Karahi(medium hot) and add the turmeric powder, followed by red chilli powder. Oil in the karahi should be sufficient or the spice powders will burn.

Now add the ground paste immediately and fry the paste in oil for a minute, until the rawness of tomatoes is gone.

  

5. Now add the curd and start stirring continuously for 30 seconds. Now add the salt, and put in the cut drumsticks. Add 1.5 cups water and cover and cook for 10 minutes on medium heat. The drumsticks should have cooked well and the gravy should thicken up, at this stage add 1/2 tsp garam masala and put off the flame.

The drumstick curry is ready. Serve with Rotis, Parathas or even Rice.

NOTES:

1. If the curd is a little sour it adds taste to the curry.

2. Stirring constantly after pouring the curd is crucial or the curd will leave out the moisture and the gravy will be too thin.

3. Check the doneness of the drumsticks before switching off the flame.

4. In case the drumsticks are still raw but the gravy has thickened, add 1/2 cup water, cover and cook until done.

5. Pick tender and fleshy Drumsticks while buying, they will cook faster.

If you tried this recipe and liked it please comment below. I would love to hear from you.