Drumstick Leaves Tomato Curry

Munaga Aku Kura.

Drumstick leaves are used widely in south India for the leaves having a high medicinal value. In this drumstick leaves curry, drumsticks are cooked along with onion and tomato. Poppy seeds are soaked in water for sometime and ground into fine paste. This poppy seeds paste is usually paired with drumsticks or drumstick leaves.
Makes: around 3 Servings

Ingredients:

Drumstick Leaves 1 Cup packed
Onion 1 medium
Tomato 1 large
Green Chile 1
Ginger Garlic paste 1/4 tsp
Poppy Seeds Paste 1 tsp
Coriander Powder 1/2 tsp
Turmeric Powder a small pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Place drumstick stalks in between two fingers and slide to separate drumstick leaves from stalks.
Clean and thoroughly wash drumstick leaves.
Peel and finely chop onion.
Wash and finely chop tomato.
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add chopped onion and fry till onion turns translucent.
Then add green chile, ginger garlic paste, poppy seeds paste, tomato, coriander powder, turmeric powder, salt and drumstick leaves.
Cook covered until tomato turns soft and drumstick leaves wilt.
Stir fry for a minute and remove from heat.
Serve drumstick leaves curry with steamed rice or with roti.
Notes: Make sure to adjust the consistency of the curry by adding water.

Suggestions: If curry is too dry, add another tomato or some water and cook on low for a minute.
Variations: Drumstick Leaves Stir Fry, Drumstick Leaves Dal.
Other Names: Murungai Keerai Curry, Munagaku Tomato Kura.

Tweet This Buzz This Delicious Talimpu Facebook Stumble

Simple Drumstick Rasam

Mulakkada Charu

Ingredients:

Fresh Drumsticks 7 (3 inch long pieces)
Tamarind 2 inch sized ball
Jaggery 4 x 4 inch piece
Fenugreek Seeds a pinch
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Tender Curry Leaves 8
Asafoetida a pinch
Turmeric Powder a pinch
Salt to taste
Ghee 1 tsp

Method of preparation:

Heat 3 cups of water in a sauce pot, add drumsticks, tamarind, jaggery and salt.
Boil until drumsticks cook from inside.
Then stir in fenugreek seeds, urad dal, cumin seeds, mustard seeds, curry leaves, asafoetida, turmeric powder and ghee.
Boil for around 5 minutes and remove from heat.
Serve drumstick rasam with steamed rice and dollop of ghee.

Notes: Alternatively, fry the talimpu in ghee before adding to boiling rasam for different taste.

Tweet This Buzz This Delicious Talimpu Facebook Stumble