Drum stick/Muringakaya Thoran / Muringaikayi Poriyal

Drum stick/Muringakaya Thoran / Muringaikayi Poriyal

Kitchen garden veggie with plenty of medicinal values. This seasonal veggie is cut lengthwise and cooked in variety of recipes. MIL is having a barter system of drumstick with our neighbor aunty in exchange of mango. Whatever it is ... we get drumstick bundles during season. Amma chops with equal size. Her theory - size add-on to taste. J

Ingredients:

Drum stick – 2 nos medium, chopped length wise

Onion – 1 chopped length wise

Salt – as required

Water – to cook

To grind:

Coconut grated – 1 cup

Garlic- 2 cloves

Cumin seeds/jeera – 1 tsp

Chilli powder – ½ tsp

Turmeric powder – a pinch

To temper:

Coconut oil – as required

Urad dal – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – a sprig

Red chilli – 1, halved into two

Method:

Scarp & peel the skin (not so deep) of drumstick and chop 3 inch size. Chop onion too in lengthwise.  Grind the items listed under ‘to grind’ in a mixer and keep aside.

Heat oil in a cheenachutty on medium flame – sauté items listed under ‘to temper’ in the order given. Once the mustard splutters – add chopped onion and fry it (not too red). 

Now add chopped drumstick and the ground mixture. Add salt with water and allow to cook for a few minutes on medium flame. Serve hot with rice.

Note:

• ·       Don’t add too much of water.
• ·       Use the handle of the ladle while drying it or it will turn mushy.
• ·       Make sure it doesn’t get overcooked.
• 
  
• ·       For people who want to pack with lunch – scrap and remove the fleshy part with a spoon and cook the same way supra.