Murungakai Poriyal | Drumstick Stir-fry

If you have a lot of drumstick produce and want to finish it up in an absolutely simple and yummy way, poriyal(stir-fry) is the way to go. I usually make this when I need to make a quick stir-fry that doesnt involve a lot of chop-chop. I could eat stir-fry veggies for every meal and would love to, the only problem being the time consumed during the chopping session. If there is one thing I absolutely would love to get out of, it is the chopping of green veggies especially stuff like tindora (kovakkai), green beans, okra etc. Since chopping drumstick is very easy, this dish is something I resort to often provided I am able to get enough Drumstick from the Indian Grocery store.

Ingredients

Serves - 2
Spice Level - Medium
Prep Time - 5 min
Cook time - 10 min

Drumstick - 5-6, chopped into medium sized pieces
Dry Red chilli - 2
Hing - a generous pinch
Mustard - 1 Tsp
Urad dal - 1 Tsp
Curry Leaves - few
Salt - as per need
Chettinadu Milagu podi/Your choice of Poriyal podi - 2 Tsp [optional, but nice to have]
Oil - 1 Tbsp

How do you do it

1. First microwave the chopped drumstick in water (add 2 tsp of salt in the water) for about 8-10 minutes on high. Once they are cooked well, drain and keep aside.

2. Heat a pan with oil. Add hing, mustard to pop and urad dal to roast.

3. Add curry leaves, break the dry red chilli and toss it in.

4. Now add the cooked drumstick pieces and mix well, add required salt if needed and saute for 3-5 minutes.

5. Now add your poriyal podi and mix well and saute for another minute. Remove from flame


Serve with Rice and Rasam for a simple lunch.

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Murungakai Puzhi Kuzhambu

I love tangy curries and kara/Puzhi kuzhambu tops the list. Veggies like drumstick, ladies finger, radish are best suited to make this kind of kuzhambu. The tanginess and spice is imparted to the vegetable and they taste awesome. Puzhi Kuzhmabu, a poriyal and some papad - makes for an awesome lunch on a cold day.

Ingredients

Serves - 2
Spice Level - High
Prep Time - 20 min
Cook time - 20- 30 min

Drumstick - 1 , cut into medium sized pieces , half cooked in a cup of water [ microwave for 3-4 minutes on high]
Shallots/Small onion - 15 peeled
Garlic pods - 10 peeled
Tomato - 1 , chopped
Curry Leaves - 2 sprigs
Tamarind - size of a lemon
Water - 3 cups
Kuzhambu powder - 4 Tbsp
Coriander powder - 1 Tsp
Salt - as per need
Turmeric - a pinch
Oil - 3 Tbsp
Mustard - 1 Tsp
Hing - 1/2 Tsp
Fenugreek - 1/2 Tsp

How do you do it

1. Make a thick tamarind extract by using 1/4 cup water and the lemon sized tamarind piece. Mix 3 cups of water to it, add the coriander powder, kuzhambu powder mix well. Keep aside.

2. Heat oil in a kadai. Add hing, mustard , fenugreek , curry leaves to temper. Add the shallots and garlic pods and saute well until the shallots turn translucent. Add the tomatoes now, some salt and turmeric and cook till they become soft and mushy.

3. Add the drumstick pieces along with the water used to cook it in and boil for a minute.

4. Add the tamarind extract prepared in step one now, remaining salt, simmer flame and close the lid of kadai.

5. Cook until the curry is reduced in half/thickened or until oil floats on top.

Serve with appalam and steamed rice.


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