Showing newest posts with label Drumsticks. Show older posts
Showing newest posts with label Drumsticks. Show older posts


Hotel Style Tiffin Sambhar

Hotel Tiffin Sambhar:

Tiffin Sambhar, Thanni Sambhar.


Eggplants or Pumpkin or Drumsticks - finely chopped
Thai Chili / Indian Green chilies 3 sliced
Pearl onions/ Spanish red onions sliced thinly
Country tomatoes 2 crushed
Thuvar dhall 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/2 spoon
Oil few spoons.

To Be Toasted and Powdered:

Fenugreek seeds 2 spoons
Coriander seeds 2 spoons

To Temper:

Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1 pinch
Asafoetida 1/4 spoon
Curry leaves few.

To Garnish:

Cilantro leaves few
Grated coconut 1 spoon - optional.


Cook thuvar dhall on stove top, without using any lid over low-medium heat...until tender. Do not use pressure cooker. Its gonna be slow-cooking...sure this method imparts considerable flavor.

In a wide vessel, heat oil. Add chilies, onions and tomatoes...fry real good. Once the onions are brown and tomatoes wilt...add salt, turmeric and chili powders.

Further add the vegetables plus 1 cup of water. Cover and cook.

Add cooked dhall, tamarind paste and powdered spices. Once the vegetable is done till tender...remove from heat and top them with tempered spices. Garnish them as you please.

Serve to go with your idlies or dosas.


Shrimps-Drumsticks Soup

Shrimps & Drumsticks Soup:

Shrimps and Drumsticks Stew. Murungaikkai-Eral Soup. Murungaikkai-Iral Thanni Kuzhambu.

Shrimps: Shrimps contain a sleep promoting amino acid - Tryptopan, in it! So if you're suffering from insomnia, fix shrimps for dinner! Or any sea food namely, cod, tuna and trout are also abundant in this amino acid! Better balance your sea food with enough carbohydrate diet. When we balance it with good carbohydrate diet, we fall asleep and also stay asleep(not tossing and turning in the middle of the night). Well...why I am raving about this sleep so much!! Yeah, for most of the illness, good nights sleep is a solution! Than the perfect 6 hours shut-eye mode...if a person plans for 8 hours routine, it can even prevent them from getting a stroke!

Besides, Tryptopan also revitalises one's brain cells! Helps to remember better. It solves questions and queries. You would have noticed people say...sleep over it(to solve a problem). Sleep sorts out queries. When we are asleep, our brain chemicals still function! Various synapses breaks, releases chemicals, sort out using past experiences and things we studied from subconscious! Most of our problems could be solved by mere sleeping it over! Tryptopan helps to retrieve even a long lost memories!!!

Drumsticks: The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. While talking about its pod, we call it as 'Murungai kai' in Tamil. Which literally means 'Twisted vegetable'. Yeah...the pod is so slender and looks twisted. The common English name is 'Drumsticks', since the vegetable looks like one! They also call it as 'Horse Radish' at some places.

The tree is called 'Brahma Viruksham' in Sanskrit! As the name implies, it is used in the treatment of fertility problems in Sidhha and Ayurveda medicines. The leaves, flowers, slender twigs and pods are all edible here and its good for overall fertility(for both men & women).


Drumsticks 2-3 chopped
Shrimps 200 grams (small)
Chilies 3 chopped
Ginger 2" grated
Garlic 6 cloves chopped
Onion 1 chopped
Tomato 1 chopped
Turmeric 1 pinch
Curry leaves few
Cumin seeds few
Cilantro leaves few
Oil few spoons.


In a wide vessel, heat oil. Add cumin and curry leaves. Wait till it splutters.

Add chilies, ginger and garlic. Fry till fragrant.

Add onions and tomatoes, cover and cook for a while.

Then add drumsticks, salt and turmeric. Add 2 cups of water. Cover and cook.

When the veggie is 3/4th done, add shrimps. Cook over medium heat for another 7-10 minutes.

Remove from heat. Garnish with cilantro leaves.

This could be taken as soup or as stew with plain steamed rice.


Murungaikkai Pulp Pongal:

Drumsticks Pulp Pongal/Rice.

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'. I cooked this under my Dad's direction. We cooked the drumsticks and separated pulp alone and used it in cooking. My brother really appreciated this he always complains when we cook the whole drumsticks ' why the hell you guys put these sticks in sambar?!' I am glad that he enjoyed this one!


Rice 1 cup
Thoor dal 2 fistful
Drumsticks 4
Green chilies 4 finely chopped
Garlic 4 beads finely chopped
Onion 1 small finely chopped
Tomato 1 chopped
Turmeric powder 1 pinch
Curry leaves few
Cumin seeds few
Oil few spoons
Cilantro chopped few.


Chop drumsticks and cook with limited water. And then separate the pulp alone. Use back of your spoon and scoop the pulp! Set aside.

In a crock pot, heat oil. Add cumin, curry leaves and chilies. Let them crackle up.

Then add garlic, onion and tomatoes...fry real good.

Further add salt, turmeric, rice and dal to it. Add enough water. Cover and cook till tender.

When the rice and dal is done, stir-in drumstick's pulp + 1/4 cup of water. Cover and cook till they blend to the rice and pongal consistency is achieved.

Garnish with cilantro leaves. Enjoy with potato chips.


Kathirikkai Murungakkai Mangai Sambar:

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. I will post its leaves recipe later. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'. But Americans may confuse it with real drum's sticks or Drum Chicken/chicken leg I had hard time to explain about this veggie to my Friend Teena, once. Then finally I showed her some pictures! I have made a mixed veggie sambar which quite famous in Tamil Nadu. While making combo sambar....we have a special pick. Here eggplants(brinjal), drum sticks and raw mangoes. Just 1 small wedge of mango makes the sambar incredible!


Brinjal/Eggplant 4 - sliced & cubed
Drumsticks 2 chopped
Mango 1 small wedge
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.


Leave the cut drumsticks and brinjal in cold water...until cooking. Prevents discoloration.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in veggies and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.


Araithu Vitta Sambar(Agragaram Style)


Onion 1 large sliced
Tomato 1 large sliced
Tamarind small ball size soaked in water and extract the juice(maybe 2-3 cup)
Thoor dal 1 cup soaked in water for 1 hour
Jaggery 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Dry red chilies 3
Chenna dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Oil few spoons.


Eggplant(brinjal) small size 4 - sliced
Drumsticks 2-3 chopped to 3 inches size
Pumpkin 200 gms diced (4 inch size)
Carrot 2 chopped to 3 inch size
Beans chopped (3 inch size)

Masala Preparation:

(Fry these each separately in oil till reddish brown and till fragrant. Wet grind to thick paste altogether)

Thoor dal 3 spoons
Chenna dal 3 spoons
Urad dal 3 spoons
Coriander seeds 1 cup
Dry red chilies 10
Fenugreek seeds 2 spoons
Asafoetda 1/2 spoon
Curry leaves few
Grated coconut 1 bowl full.


In a pressure cooker add thoor dal along with soaked water. Add salt and few spoons of oil. Now pressure cook them for at least 5-6 whistles.

In a pan heat oil, add onions and fry till golden brown. Now add tomatoes and fry till it looses its water content.

Add turmeric, salt, jaggery and chili powder. Fry them for a while.

Then add vegetables. Add tamarind water. Cover and cook for 5 minutes.

Now add the cooked thoor dal to this and cook till vegetables are 3/4 done.

Further add the thick masala paste to this and cook till the sambar thickens.

In a separate small pan, heat oil. Add mustard, cumin, dry red chilies, asafoetida, chenna dal, urad dal and curry leaves. Run this seasoning over the sambar made.

Serve them hot along with plain rice. Run few spoons of ghee over it just before serving.

Aviyal: (Kerala Special)

Mixed vegetable dish(Semi dry)

Aviyal is an authentic kerela recipe. Traditionally its been cooked with tamarind water. But cooking with buttermilk is also not uncommon. I never tasted 'aviyal' from any authentic kerelite home/restaurant. So....its only from other places, I am only familiar to this buttermilk version! Moreover...I never thought of cooking it on my own until AK said..he is an expert in making aviyal. So once he dazzled me with his cooking techniques. The recipe was awesome! He had brilliant choice of veggies. Being veggie lover....he used wide vareity of cauliflowers, eggplants, plantain, carrots, beans and what not. AK is a good cook himself. I like his 'Aviyal Recipe' and 'Kothamalli Saadham(Cilantro Rice)' very much. So today he prepared this and I all assisted in grating, grinding and chopping. Here is the recipe...


Vegetables:(chop them into 3-4 inches size like a stick)
Carrot 1 cup
Raw plantain
Yellow pumpkin small 1 cup
Cucumber 1 cup
Elephant yam 1 cup
Snake gourd 1 cup
Drumsticks 1 cup
Eggplant(brinjal) 1 cup
Long runner beans 1 cup
Beens 1 cup
Mango 1 piece.

(You can replace vegetables like even squash, cauliflower, Ridge gourd, turns out good. Its not the rule to use only traditionally used vegetables and method. Be liberal as the time demands too. I think no one is actually going to cook with firewood in 22 century....Just try your old dish in new pot....enjoy!)

Sour buttermilk 1 jar
Onion 1 large sliced
Turmeric powder 1/4 spoon
Bell onions 1 cup
Coconut oil 1-2 cup
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.


In a wide vessel heat few spoons of oil. Add sliced onions, vegetables, salt, turmeric and buttermilk. Cook them covered.

In a blender add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them well using very less water. And set aside.

When vegetables are 3/4th cooked add this thick coconut paste to it. Cook without cover. Let all the water evaporate.

In a separate small pan heat remaining oil. Add mustard, cumin and curry leaves. Run this oil over cooked Aviyal above.

Serve this side dish with sambar rice.