The vegetables seem to have this beautiful colour and they all look so fresh and tender.
Peas, red carrots, cauliflowers - everything seems to look nicer in winter.
I found these really tender drumsticks, so picked up 4 of them.
Drumsticks are said to be packed with iron and also supposed to have some aphrodisiac properties - the iron bit I can vouch for, my knowledge about the aphrodisiac part is more from the lewd humour in some Tamil movies, but this is apparently the reason it is served at South indian weddings !!
Generally, I make drumstick sambhar, never really tried any side dish with it. My mom makes this really tasty one with groundnut powder, but I decided to try this one from Mallika Badrinath's "Classic Lunch Recipes"
The aniseed in this gives it a lovely flavour and the drumsticks were tender and crunchy
I made the pineapple rasam from Sia's blog which was so tangy, spicy and sweet and seemed to complement the taste of the aniseed flavoured drumstick porial
What you need -
4 tender drumsticks
1 medium onion
1 medium tomato
1/4 tsp turmeric powder
2 tsp dhania powder
1 tsp red chilli powder
1/2 coconut grated
1 large onion chopped
1 tsp aniseed
10-12 curry leaves
1 tsp chopped coriander leaves
what you do with it -
Cut drumsticks into 1 inch pieces and peel off the skin from the sides if its not too tender
Finely chop the medium onion and tomato
Heat oil in a kadai and add half tsp aniseed and curry leaves
add the finely chopped oinon and then the tomato
Stir in medium flame to 3 minutes
Add the chopped drumsticks and fry again for 3 minutes
Add dhania powder, salt, turmeric powder and chilli powder and mix well
Pour enough water to cover the drumstick pieces and cover with a lid
Grind together the remaining aniseed, grated coconut and the large chopped onion to a coarse paste
When the drumsticks are half cooked, add the the ground paste and cook till done
Garnish with coriander leaves
1 comment:
Sigh....how I miss tender, fresh drumsticks in Delhi....the dish looks really delicious!
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