Recipes - Muska Sango Sukhem (Drumstick Dry Curry)
- Sonia Nazareth
- Mangalore - Urwa/Abu Dhabi
Ingredients:
12 drumsticks
A small piece of jaggery
Salt to taste
½ coconut grated
For Masala:
7 red chillies, roasted (preferably kashmiri)
1 tsp. jeera
2 tbsp. coriander seeds, roasted
1 tsp. urad dhal, roasted
4-5 methi seeds, roasted
2 flakes garlic
¼ tsp. turmeric
Tamarind (size of ¼ lime)
For seasoning:
2 tbsp oil
1 tsp. mustard seeds
1 sprig curry leaves
1 tsp. urad dhal
7-8 flakes garlic crushed with skins
Method:
Remove the top skin of the drumsticks, cut into 3" pieces and soak in water for 5 minutes. Remove from water and cook the drumsticks in 1 ½ cups of water, salt and jaggery.
Grind together the masala ingredients to a fine paste, then add the coconut and grind coarsely. Add the masala to the cooked drumsticks. Cook on slow fire for 10-15 minutes. Season with oil, mustard seeds, curry leaves, urad dhal and garlic.
Note: The same curry can be prepared with Breadfruit (Diu-Gujje)
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