“Drumstick Delight: A Burst of Flavor in Every Bite!”
Ingredients:
- 2-3 drumsticks (murungai kai), cut into 2-inch pieces
- 1 medium onion, finely chopped
- 2-3 green chilies, slit
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp chana dal (split chickpeas)
- 1-2 dried red chilies
- A pinch of asafoetida (hing)
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
- 1/2 cup grated coconut
- Salt to taste
- 2 tbsp oil
- Water as needed
Instructions:
- Preparation of Drumsticks:
- Wash and cut the drumsticks into 2-inch pieces.
- Boil the drumstick pieces in water with a pinch of salt and turmeric powder until they are tender. This should take about 5-7 minutes. Drain and set aside.
- Tempering:
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal, chana dal, dried red chilies, and a pinch of asafoetida. Sauté until the dals turn golden brown.
- Sautéing:
- Add the finely chopped onions, green chilies, and curry leaves to the pan. Sauté until the onions turn translucent.
- Cooking Drumsticks:
- Add the boiled drumstick pieces to the pan and mix well.
- Add salt and turmeric powder, and stir to combine.
- Cover and cook on low heat for about 5 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Final Touch:
- Add the grated coconut to the pan and mix well.
- Cook for another 2-3 minutes, ensuring everything is well combined and heated through.
- Serving:
- Serve hot as a side dish with steamed rice and sambar or rasam.
Enjoy your delicious and healthy Murunga Kai Poriyal!