A typical South Indian recipe of my Mil.In our backyard my Mil has a huge drumstick tree and have been providing us with it's leaves and drumstick for many years. These leaves is highly nutritious and my Mil used to prepare sambar. Sometime she prepare the leaves with moong dhall and coconut which is really very tasty and would be great with hot chaplains.
Serving Size: 4
Ingredients:
2 cups drumstick leaves
1 cup water
1/4 cup moong dhall
1 cup coconut milk
Medium onion sliced
few sliced green chillie ( accordingly)
1/4tsp turmeric powder
Salt to taste
Grind to paste:
4tbsp grated coconut
1tsp fennel seed
little water
2tbsp ghee
1tsp mustard seeds
few curry leaves
10 shallots crushed
Preparation Methods:
Pressure cook the moong dhall till soft and keep aside. Add some oil to a wok and fry the onions with chillies and turmeric powder followed by the grind paste. Once the onions become soft add in the cooked dhall and allow the mixture to boil. Once it starts to boil add the drumstick leaves. Stir and slowly pour in the coconut milk. Stir continuously to prevent curdling. Adjust the level of salt and remove from flame. In another work add the ghee and splurged the mustard seeds and the curry leaves. Then add the shallots and fry til golden brown. Pour the mixture into the dhall curry and stir.
Comments
Krithi's Kitchen
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