Murungakkai Poriyal / Drumstick Curry / Drumstick Stir Fry

                         Drumstick is a magic vegetable that gives a special taste when added with sambhar, vatha kuzhambhu, adai, etc. The sambhar made with drumstick and raw mango will give a divine taste. Without adding the drumstick leaves no kootan chooru or adai dosai or ragai adai will not be made in my native village.

                        And i have to tell one thing that, my mother in law will not tell the name murungai kaai (name of drumstick in Tamil) because my father-in-law name sounds so (a little), instead she will tell the vegetable on the tree.

                        Drumstick and its leaves have a good source of iron and calcium. In villages they will make poriyal or soup using the leaves and flowers of drumstick for lactating mothers.

Prep time 15 mins
Cooking time 20 mins                 
                       

Ingredients

2 nos Drumstick (Cut)
1/4 tsp Turmeric Powder
1/4 tsp Asafoetida
2 tbsp coconut grated
As per Taste Salt


To Grind
2-3 nos Small Onion 
5-6 nos Garlic 
1 tsp Cumin Seeds
1-2 nos Dried Red Chilies


To Temper
1 tbsp Oil
1 tsp Mustard
2 nos Small Onion Chopped 
1 Spring Curry Leaves


Procedure

1. First cut the drumstick into small equal sizes and make a slit lengthwise on the drumstick.

2. In a pressure cooker put the cut drumstick and add water a 1/4 cup water and turmeric and hing and a 1/2 tsp salt. Put in high flame for two whistles.

In a mixer grinder just grind the things under to grind.

3.Add the grind-ed paste with the boiled drumstick. 

In a kadai, put some oil followed by mustard seeds and wait it to splutter, then followed by curry leaves and chopped onion. Add the drumstick along with the grind paste.

4. Finally garnish with the grated coconut.

             Note:

• Instead of pressure cooking we can also boil the drumstick in a kadai and continue the same process. This will be more tasty than pressure cooking method.

This poriyal goes good along with sambhar.