Categories: Gravy, Side dish for Idli/Dosa, drumstick

Ingredients

• 3 long Drumsticks(slightly thick and tender ones)
• 10-12 Shallots or 2 medium Onions,sliced
• 2 large Tomatoes
• 3-4 tbsp grated dry coconut
• 3-4 Garlic pods
• 2 tsp Coriander seeds
• 1 tsp Tamarind pulp
• 4-5 Red chillies
• 4 Byadige Red chillies(optional,gives a nice color)
• 1/2" Cinnamon
• Salt to taste
• 2 tbsp Oil
• to temper:
• 1/2 tsp Ghee/Oil
• 1/2 tsp Mustard seeds
• a sprig of Curry leaves

Directions

1. Dry roast coriander seeds and red chillies separately and keep them aside.In the same pan warm cinnamon,grated dry coconut and keep aside.Let the mixture cool.
2. Grind all the roasted ingredients to a fine powder and add garlic and tomatoes to it and grind to a very fine paste.
3. Clean and cut drumsticks to 2" long pieces.
4. Heat 2 tbsp oil in a kadai and add cut drumstick pieces and fry them well for 3-4 mins.
5. Add shallots or sliced onions at this stage and fry them again for 2 mins.Reduce the flame and cover the kadai with a deep plate and pour some water over it and let the drumstick cook over a steam for 7-8 mins.
6. Add the ground paste to the cooked drumsticks and fry well for a couple of minutes and add tamarind pulp and enough water to get a gravy consistency,add enough salt and cover it and cook for 5-6 mins until the gravy is cooked and the oil starts floating over the gravy.
7. Meanwhile in a small tadka pan heat ghee/oil and crackle mustard seeds and add curry leaves and fry for 30 seconds and pour this tempering over the drumstick gravy.

8. Serve it hot with hot rice and ghee with some fry/fryums/papad.You can also serve it with rotis.

9. Notes:

10. Always select nice and tender drumsticks for full flavor of the curry.
11. Add red chillies according to your spice levels.If the gravy is very tangy add a bit of grated jaggery or sugar to it.

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