Drumstick and coconut stir fry

Drumstick is called moringakka in malayalam. We make dishes out of the plants leaves and seed pods (which are the long green sticks called drumsticks). Drumsticks are cut into long pieces and boiled with the dal in sambar. It is also added along with other vegetables in avial. The way to eat the cooked drumstick is to suck at one end so that you can squeeze out the seeds, and then eat the seeds. The outer part (seed pod) is not eaten. This plant seems to grow easily in our climate, because at least two of my neighbors have this plant. You have to pick the drumsticks which are tender for this thoran. 

 

 

The amazing ingredients of this super food dish are...

Drumsticks (tender) - 4

Onion - 1, big

Green chili - 1

Coconut, grated - 1/2 cup

Cumin seeds - a bit

Turmeric powder - a pinch

Salt - 1/4 tsp

Oil - 2 tsp

Curry leaves - a few

Mustard seeds - 1/4 tsp

Rice grains - 1/4 tsp

Urad dal - 1/4 tsp

 

 

Mom's method for making the supernatural dish...

Scrape out the inner part of the drumsticks with a spoon. Keep aside.

Crunch (a very short grind) coconut, cumin seeds and turmeric powder. 

 

 

Heat a deep bottomed saucepan and add oil. Add mustard seeds. When it pops, add curry leaves, rice grains and urad dal. Fry for a minute (this stage of cooking is called kadukku varakkuka in Malayalam). Chop onion into very small pieces. Mince chili. Add in onion and chili. Fry until the onions are a little soft. Add the scraped drumsticks and salt. Mix well and cover so that it can cook in the steam. After 3 or 4 minutes, stir. When it is cooked, add the coconut mixture. Cover again and cook for 4 to 5 minutes or more. When cooked, remove cover. Cook on slow flame for some more time. Relish with red rice.