Hope all of you had a great Valentine’s Day. Ok now for normal days recipes. I am going to give a very versatile dish with drumstick which is so yumm with dosa/idly or rice. Am a great fan of this. This is my mom’s recipe. After moving to Cairo I used to try to reproduce the same results but always it never used to trun out the way my mom makes. Then every year when I visit her I used to watch her make and then nowadays I make it like hers. Yes I miss her yummy cooking. She is a great cook. This is a great recipe and easy to make also. Follow my instructions and you will also get the yummy result.
This is a very easy recipe and it will not take very long to make. I like to pressure cook the toor dal first. The secret to get the gravy a bit thick and good is to cook the toor dal to mere mashable consistency. It should not be mashed but a bit before that you need to stop cooking the toor dal.
Adding drumstick will just give a great aroma to any sambar. In fact we South Indians add few pieces of drumstick to sambars just to get the magical aroma. This dish is made with drumstick itself and it will defenitely be a hit. Try this recipe and do leave a comment if you enjoyed.
Cuisine: Indian(South) | Category: Side Dishes For Idly/Dosa/Side Dishes for Rice | Prep time: 20 mins | Cook time: 20 mins | Serves: 4
- Onion – 3 medium sized(chopped as shown)
- Tomato – 3 medium sized (chopped medium as shown)
- Green Chilies – 4 nos. (Slit Open)
- Drumstick – 2 to 3 medium sized (cut them to 2″ big pieces)
- Toor Dal/Tuvaram Paruppu – 1/2 cup (cooked)
- Coriander leaves – a lavish amount (chopped)
- Salt as needed.
- Oil – 2 tsp.
- Mustard/Kadugu – 1/4 tsp.
- Urad dal/Ulunthu – 1/2 tsp.
- Curry leaves – A spring
- Take all your ingredients ready.
- Pressure cook toor dal with enough water for three to four whistles until almost soft.
- After the pressure releases open the pressure cooker, transfer the cooked dal to a bowl and set aside.
- In the same pressure cooker add the cut drumsticks. Add enough water till all the drumsticks are immersed.
- Pressure cook the drumsticks for just one whistle in medium flame and set aside.
- Chop the onion, tomato, green chilies as shown.
- Take little oil in a vessel and temper mustard and urad dal.
- After that add curry leaves and slit green chilies.
- Now add the chopped onion and salt. Cook the onion until it becomes translucent.
- Add turmeric at this stage and cook until the raw smell goes.
- Time to add the chopped tomatoes now.
- Let the tomatoes cook and then add the cooked drumstick and toor dal.
- Add enough water to cook them all together.
- Allow everything to blend and now check the taste for spiciness and add the required amount of sambar powder and cover and cook.
- After it all gets cooked add a lavish amount of chopped coriander and switch off the stove.
- Serve the gravy with either idly or dosa or rice.
Note : I pressure cook the dal until it is almost mashable. While pressure cooking add few drops of oil. This prevents the overflowing of the dal.
Taking onion and tomato in equal amount is another trick. You can add little less onion but no compromise in the amount of the tomatoes as that gives the tangy taste to the dish.
Adding green chilies should give half the amount of spiciness to the dish. The remaining spiciness is obtained by adding the sambar powder.
This dish can be made without drumstick also but adding them makes it more yummy and flavourful.
I like to cook the onion and tomato on the stove top. You can also cook the onion and tomato mixture in a pressure cooker but after sauteing it for a while. If you cook the onion and tomato in the pressure cooker directly without sauteeing that makes the onion taste differently.
After cooking the mixture in the pressure cooker you can add the cooked dal to it and bring everything to a boil and then temper.
Murungakkai Pachadi/Drumstick Gravy is ready. Serve them with Idly/Dosa/Rice. This goes well with readymade Parathas also. Try and let me know if you liked it.