Murungakkai or also know as drumstick is really famous vegetable in south each and every south indian adores this vegetable this divine scented vegetable is a must prepare during festivals and other special occasions. at my house we consume murrungakkai to the max when its in season we prepare lot of recipes even with the murugaipoo (flowers) and leafs its a delicacy and must have. normally this vegetable grows on tree. the tree starts to bare flowers from February and by April we have a good yield some farmers have started to harvest murrungakkai year round dad would buy drumstick during winter just because he loves it he wouldn't mind even if its costly during winter. there are so many recipes we have forgotten in this fast moving modern life style I and mom put together few unique recipes some of you would have forgotten. few of these recipes are century's old which was documented by my grandma now I'm documenting these recipes for years to come and we want other people to start preparing these simple recipes and enjoy with your family.
Many of us dont know how to check and purchase this vegetable. simple tips that i got from my aunt and mom was to twist the vegetable clockwise and anticlockwise if its flexible then its tender and the vegetable should have a bright green color. use the vegetable as soon as you purchase it will have a fresh taste can be stored in the fridge for 3 days.
3 Medium size Murungakkai/drumstick
1 Large Onion (finely Chopped)
3-4 Chillies (slit)
5 Pods Garlic(finely Chopped)
2 Sprigs Curry leafs
Coriander fist full(finely chopped)
1/4 Cup Pigeon peas
1/4 Tsp Asafoetida
2 Dried Red Chillies
1/4 Tsp Mustard Seeds, Black Gram, Cumin
1/2 Tsp Chilly powder, Coriander Powder
1/4 Tsp Turmeric Powder
Fresh Lime (optional)
4 Tbsp Oil
Salt to taste.
- Wash and pressure cook the pigeon peas to a mushy consistency.
- Chop the murungakkai into large pieces and wash twice.
- Boil 3 cups of water with 1/2 tsp salt in a pot add the chopped murugakkai and cook till well done.
- Allow the cooked vegetable to cool on a plate reserve the vegetable stock for later.
- Open the murungakkai and scoop out the cooked meaty flesh and seeds with the help of a spoon reserve in a bowl.
- Heat a wok with 3 tbsp oil add 1 sprig curry leaf ,onion, garlic and chilies fry till onion goes transparent .
- Add a pinch of asafoetida and fry the onion.
- Add the chilly powder, coriander powder and turmeric to the onion and fry for a minute.
- Add the scooped vegetable to the onion masala and fry a bit .
- Add the reserved broth and salt cover and allow to boil for 10 minutes on a low flame.
- Add the cooked dhal to the boiling curry and allow to boil for 2 more minutes.
- Heat a fry pan with 1 tbsp oil add the mustard seeds,cumin, black gram and red chillies with a pinch of asafoetida fry a bit.
- Add the seasoning to the curry mix well garnish with curry leafs, coriander and few drops of lime juice. serve hot with steamed rice...Enjoy..:)
Thanks to mom for sharing your recipe your the best...♥
Soul searching....recipe demo in English...enjoy...:)