Murungakkai (drumstick) masala recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Murungakkai (Drumstick) - 2
  2. Onion - 2
  3. Curry leaves (optional) - 5
  4. Green chili - 2
  5. Garlic - 5 cloves
  6. Mustard seed - 1/2 teaspoon (tsp)
  7. Uluttam paruppu (Split black gram) - 1/4 table poon (tbsp)
  8. Cumin seed - 1/4 tablespoon (tbsp)
  9. Kadalai paruppu (split bengal gram ) - 1/4 tablespoon (tbsp)
  10. Tomatoes - 4
  11. Salt - to taste
  12. Sambar powder - 2 teaspoon (tsp)
  13. Fresh shredded coconut - 4 teaspoon (tsp)
  14. Oil - 3 tablespoon (tbsp)

PREPARATION:

  1. Cut drum stick into 3 to 4 inch size. Boil and cook them with little water.
  2. Cut onion, tomatoes, green chili and garlic into fine pieces.
  3. Heat a pan with oil. Add mustard seed, spilt black gramĀ  cumin seed, split bengal gram until the mustard seed splatter.
  4. Now add the curry leaves cook for 30 sec, now add the cut onion and cooking until it turns golden brown.
  5. Now add the garlic and cook for 1 min.
  6. Now add the tomatoes and cooking until oil separates.
  7. Now add the cooked drum stick (with the left over water), sambar powder and salt to taste.
  8. Simmer, stir and cook until all the water evaporated.
  9. Now add the coconut mix well and serve.

NOTES:

  1. Good to eat with rasam.



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