May 18, 2015

MURUNGAKKAI THEEYAL

                    
Ingredients:

For masala:
Coconut oil – 10 ml
Cashew nuts – 10 gms
Grated coconuts – 1
Chilli powder – 2 tsp
Turmeric – ¼ tsp
Tamarind – 1 tsp

For the tempering:
Coconut oil – 4 tbsp
Mustard seeds – ¼ tsp
Curry leaves – few
Drumsticks – 1
Onions – 2-3 (chopped)
Salt to taste

Method:
  • Saute the masala ingredients and grind them to make a fine paste.
  • Heat oil in a kadai. 
  • Crackle the mustard seeds and then add the curry leaves, chopped onions and saute till golden brown. 
  • Add the ground masala and add a little water if required. 
  • Allow the above to boil and then add the chopped drumsticks and salt. 
  • Remove from fire when the drumsticks are tender.



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