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Main Course

Drumstick Toor Dal Curry

A traditional Kerala curry where drumstick simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 3 servings

4 nos Drumstick
1 cup Toor dal
2 tsp Red chilli powder
Salt, to taste
1/2 tsp Turmeric powder
1/2 cup Coconut — grated
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
4 nos Red chillies
6 nos Curry leaves
2 tsp Coconut oil

Preparation

Step 1
Cut the Drumsticks (preferably vertically) and take out the inner pulp (which is almost jelly like part) and Seeds out and keep them separately.
Step 2
Grind the Coconut along with the Cumin seeds adding some water and set aside.
Step 3
Cook the Toor Dhal and then add the Drumstick seeds and the inner pulp into this cooked Toor Dhal.
Step 4
Add Turmeric powder, Red Chilli powder and Salt into this mix and cook it further preferably in a Pressure-Cooker.
Step 5
When this mix is cooked well, add the ground coconut into it, stir it well and turn off the heat.
Step 6
Heat the oil in a Cheenachatti/Frying Pan and fry the Mustard Seeds, Curry leaves and Red Chilli pieces in this hot Oil and add it into the already cooked Curry.
Step 7
The And nutritious dish is ready. This Curry can be served with cooked Rice/Chappathi/Poori.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

Drumstick Toor Dal Curry

Ingredientsfor 3 servings

4 nos Drumstick
1 cup Toor dal
2 tsp Red chilli powder
Salt, to taste
1/2 tsp Turmeric powder
1/2 cup Coconut — grated
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
4 nos Red chillies
6 nos Curry leaves
2 tsp Coconut oil

Preparation

Step 1
Cut the Drumsticks (preferably vertically) and take out the inner pulp (which is almost jelly like part) and Seeds out and keep them separately.
Step 2
Grind the Coconut along with the Cumin seeds adding some water and set aside.
Step 3
Cook the Toor Dhal and then add the Drumstick seeds and the inner pulp into this cooked Toor Dhal.
Step 4
Add Turmeric powder, Red Chilli powder and Salt into this mix and cook it further preferably in a Pressure-Cooker.
Step 5
When this mix is cooked well, add the ground coconut into it, stir it well and turn off the heat.
Step 6
Heat the oil in a Cheenachatti/Frying Pan and fry the Mustard Seeds, Curry leaves and Red Chilli pieces in this hot Oil and add it into the already cooked Curry.
Step 7
The And nutritious dish is ready. This Curry can be served with cooked Rice/Chappathi/Poori.