When I looked at the fridge yesterday to decide what to do for lunch, realizedwe had lot of sambar vegetables. However our kids prefer other things to sambar
(like kurma, mixed rice etc..) Also was thinking of drumstick kurma my mum used
to make so want to try again. I have to call home to get recipe from her.
Ingredients:
Drumstick(Moringa) – 1, cut into pieces
Onion – 1/2,
Tomatoes – 1/2, sliced
Coriander leaves – few
Curry leaves – couple
of strings
of strings
Mustard Seed – 1
tablespoon
tablespoon
Salt to taste
Fry in little oil and Grind to
paste:
paste:
Red chillies – 5
Ginger – 1 inch long
piece, cut into small pieces
piece, cut into small pieces
Garlic – 5-8 pods, cut
into small pieces
into small pieces
Cloves – 1
Cinnamon – 1 small
stick
stick
Coriander Seeds – 1/2
tablespoon
tablespoon
Rosted Gram – 10
Tips: If you put more
Kurma will become too thick
Kurma will become too thick
Turmeric powder – a
pinch
pinch
Grated coconut – 1/2
cup
cup
Khus Khus – 1
tablespoon (optional)
tablespoon (optional)
Small Onion – 10
Cashew Nut – 5
Tip: Normally I will reduce the Coconut and add nuts
Tomatoes – 1/2
Fennel Seeds – 1 tablespoon
Fry all the above, when
it cool down, add little water and grind
to paste
it cool down, add little water and grind
to paste
Method:
Heat 1 tablespoon of
oil in a pan. Add mustard seeds, curry leaves
oil in a pan. Add mustard seeds, curry leaves
When Mustard seeds splutter, Add Onion fry for
sometime (until it becomes soft)
sometime (until it becomes soft)
Add Tomatoes and fry
till it become soft
till it become soft
Add Drumstick saute for 1-2 mins and
little water. Cover the pan with lid. Cook it covered until drumsticks are soft
little water. Cover the pan with lid. Cook it covered until drumsticks are soft
Add the grinded paste
Bring it to a boil,
garnish with chopped coriander leaves
garnish with chopped coriander leaves
