Friday, July 19, 2013

Murungakkai Thoran Recipe | Drumstick Kootu | Drumstick thoran

Drumsticks are mostly used for preparing sambhar and aviyal. In my native, we have a drumstick tree in our backyard. And whenever we get drumsticks in bulk, mom used to prepare this thoran. My maternal grandmother is from Kerala border and the thorans she makes were yummy!! My mom adopted this thoran from her and I am a big fan of this thoran. 
Pictures updated on 24th March 2017

Drumsticks - 3 to 4 
Shallots(small onion) - around 10  
To Temper: 
Oil - 1 tbsp
Mustard - 1 tsp 
Curry leaves - few
To Grind: 
Grated Coconut - 1/4 cup 
Garlic - 3 to 4 cloves 
Cumin seed - 1 tsp 
Tamarind - small ball 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Salt - as required
1. Cut the drumsticks into equal sized pieces. You can even split the drumsticks lengthwise.
2. Grind the ingredients under 'To Grind' with little water. Don't grind it smoothly, coarse grinding is enough for thorans.
3. In a pan, add oil and allow the mustard seeds, curry leaves to splutter. Then add the sliced shallots and cook until it is transparent.
4. Then add the ground paste and stir well. Allow the masala to cook on medium flame. Once the masala is half cooked, add the drumsticks and required salt. Pour sufficient amount of water for the drumsticks to cook. Close the pan with the lid and allow the drumsticks to cook.
Once the water is completely absorbed, switch off the flame. Murungakkai thoran is ready to be served. It goes well with Mulangi sambar and rice. But I enjoy having it with Fish kuzhambu.

Points to remember:
  • Don't overgrind and bring the masala to smooth paste, let it be coarse.
  • The color of my thoran is pale yellow since I reduced the amount of chilli powder. Happy will not eat if it is more spicy. You can increase the amount of chilli powder to get reddish yellow thoran.
Warm Regards,
Happy's Cook - Divya

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