Ingredients
- Chemmeen - 1/4 kg
- Muringakka/Drumstick - 10 pieces
- Green Chillies - 2 nos
- Red chili powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Garlic - 2 cloves (crushed)
- Ginger - 1/2″ piece (grated)
- Salt – As required
To Grind :
- Grated coconut - 1/2 cup
- Turmeric powder - 1/4 tsp
- Green chillies - 2 nos
For Seasoning :
- Oil - 2 tsp
- Mustard Seeds - 1/2 tsp
- Fenugreek seed - 1/4 tsp
- Shallots/Pearl onion - 3 nos (sliced)
- Curry leaves - 1 sprig
Method
In a pan (An earthen pot is more better), add 1 cup of water and drumstick(cut drumstick in lengthwise as in Sambar), grated ginger, crushed garlic, turmeric and red chilli powder and bring to boil. When drumstick is half cooked, add the cleaned Chemmeens, salt as required and cook until its done.
Grind the ingredients listed to be ground to a thick smooth paste with little water. It shouldn’t be watery.
Add the grounded coconut paste and cook for 3-5 minutes in low fire.
Heat coconut oil in a pan, splutter mustard, fenugreek seeds, add curry leaves & shallot and saute till it turns to light brown and add to the curry. Serve with rice.