Recipes

» Introduction

Besides the fruit of the tree, even the tender leaves, flowers are consumed as food.

Though many would like to stick to its use in curries, sambars, kormas, and dals, it is a surprise vegetable, which also makes tasty cutlets, etc. Besides the fruit of the tree, even the tender leaves, flowers are consumed as food.

Tender drumstick leaves, finely chopped, make an excellent garnish for any veggies, dals, sambars, salads, etc. One can use the same in place of or with coriander, as these leaves have high medicinal value.

If the pulp has to be scraped out after cooking the sticks, then keep the pieces as long as 4-5 inches long. Also do not scrape the skin before boiling. This will help to hold and scrape them easier and with lesser mess.

For drumstick sambar, follow recipe for traditional sambar, adding boiled drumstick fingers, along with onions in the oil, while stirfrying.

Scraped drumstick pulp can be made into drumstick bhurtha, more or less like the baingan bhurtha after the pulp has been got. It is a wonderfully unusual and tasty dish. I will not repeat it in the list, as the recipe is identical to that of baingan bhurtha.

Drumstick dal, is also a very tasty version of the traditional 'toordal'. Add some of the pulp to the boiled dal, and hand beat it along with the dal before seasoning. This will give an unusual, novel flavour to this dal. In another variation, you may add pieces of boiled drumstick including the water in which it was boiled, to the traditional toor dal while it is simmering. The pieces are delightful to chew on with the dal & rice.

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» DRUMSTICK CURRY WITH ONIONS

Preparations

Cut drumsticks into 1"-11/2" long pieces. Heat oil in a pan and add the seasoning ingredients. When mustard seeds stop spluttering, put the chopped vegetables except tomato and saute'. Add salt and turmeric powder. Cover the pan and allow it to cook on a low flame. Keep stirring in between till done. Add chili powder and tamarind extract / chopped tomato. Cook for some more time. Serve hot with rice.

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» DRUMSTICK WITH RICE AND COCONUT (Mulaga kaada Pindi koora)

Preparations

Wash and soak rice in just enough water. Grate coconut and grind it into not too fine a paste along with the red chilies and the soaked rice. Add salt and turmeric powder and dilute it by adding two to three cups of water. Cut drumsticks into 4 inch long pieces and cook them with a pinch of salt. Remove when done. Heat oil in a pan and add black gram, mustard seeds and chili pieces. When mustard stops crackling, put in the curry leaves and the liquid. Allow it to cook on a low flame, stirring all the time. Make sure that no lumps are formed. When done (check to see that the ground rice is cooked), add the cooked drumsticks and mix carefully so as not to mash the drumsticks. It goes well with rice.

Note: The contents should be well cooked. Test by tasting. Add more water if necessary and cook till properly done

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» Drumsticks cutlets

Preparations

Boil drumsticks in plenty of water. Remove.
Scrape out inside flesh carefully, with a blunt knife, or back of a spoon.
Cool, run in a mixie till smooth.
Toast whole gram lightly on griddle till light golden.
Powder gram in mixie till fine, keep aside.
Press out all excess water from salted onions.
Heat one tbsp. oil
Add grated garlic, ginger, chillies, onions.
Stir till onions are tender.
Add drumstick pulp, salt, garam masala, coriander leaves
Cool a little.
Add ground gram, crumbled bread, mix into a lump.
Make small oblong cutlets with mixture, roll in breadcrumbs.
Chill for 10 minutes, reroll in breadcrumbs.
Fry in hot oil, till crisp and golden.
Serve hot with sauce, tamarind chutney, or green chutney.
Making time: 30 minutes
Makes: 15 cutlets
Shelflife: Unfried, refrigerated, 1 day . After frying, Best fresh

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» Drumsticks in Red Gravy

Preparations

Heat oil, add cumin & mustard seeds, asafoetida
Allow to splutter.
Add ginger, onion, garlic, stirfry till oil separates.
Add drumsticks, stir, cover and simmer till halfdone, stirring occasionally.
Add tomato, curryleaves, coconut, stir
Cover and cook till drumsticks are almost done.
Add all dry masalas, sugar, salt, 1/4 cup water.
Cover and cook till drumsticks are tender to touch.
Pour into serving bowl, garnish with coriander leaves.
Serve hot with thin phulkas, puris or steamed rice.
Making time: 30 minutes
Makes: 4-5 servings
Shelflife: Best fresh, refrigerated-2 days

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» Drumstick sabzi with gramflour

Preparations

Clean, scrape, cut into fingers size pieces
Boil drumstick pieces in 5 cups water, till tender.
Remove, drain, save water and keep aside.
Open fingers into vertical strips, usually 3 apiece.
Heat oil in a large heavy pan
Add cumin, mustard seeds, allow to splutter.
Add curryleaves, chillies, ginger, asafoetida, stir.
Add tomato, capsicum, drumsticks, stirfry for 2 minutes.
Add all dry masalas, salt and sugar to drained drumstick liquid.
Add gramflour, mix to a thin paste, adding more water if required.
Stir so no lumps are left.
Pour into simmering drumsticks, stir well till it starts boiling.
Cover, simmer till gravy becomes thick and bubbly.
When oil starts separating a bit, remove, pour into serving dish.
Garnish with coriander leaves, serve hot with parathas or phulkas.
Making time: 30 minutes
Makes: 5 servings
Shleflife: Best fresh

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» Drumstick-Aloo sabzi

Preparations

Heat 1 tbsp. oil, fry ground paste till oil separates
Keep aside.
Meanwhile, heat remaining oil in another large pan.
Add mustard seeds, curry leaves, asafoetida, allow to splutter.
Add potato and drumsticks, stir, sprinkle a little water, cover to cook.
Sprinkle water frequently, stirring each time, to cook evenly.
When potatoes are soft to pressure
Add all dry masala powders, salt, tomato, onion.
Stirfry till onions turn soft.
Add ground paste, half cup water, stir and cook further 2-3 minutes.
Sprinkle wheat flour, stir immediately to blend
Take off fire after a minute.
Pour into serving dish, garnish with chopped coriander.
Serve hot with rotis, phulkas, jowar or millet chappatis.
Making time: 45 minutes
Makes: 5 servings
Shelflife: 2 days

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» Drumstick leaf korma

Preparations

Chop, wash, drain drumstick leaves.
Heat half oil in a pressure cooker.
Add carrots, drained gram, beans, 1 chopped chilli
Stirfry for 2-3 minutes.
Add potatoes, leaves, ginger, stir, add two cups hot water.
Add turmeric, salt, mix well.
Put lid, cook for two whistles.
Cool cooker, remove lid.
Add salt and lemon juice to taste

To temper:

Heat remaining oil in small pan, add seeds
Allow to splutter.
Add curry leaves, asafoetida, remaining chillies (halved)
Pour into while sizzling, into korma.
Stir gently, serve hot with jeera rice, or steamed rice.
Making time: 25 minutes
Makes: 3 servings
Shelflife: 1 day

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» Drumstick flower chutney

Preparations

Grind all ingredients together to a fine chutney.
Check salt and lemon juice to taste
Pour into dish.

To Temper

Heat oil in a small pan.
Add dal, seeds, asafoetida, allow to splutter.
Add curryleaves, flowers, water
Pour into chutney while sizzling.
Stir gently, serve with any snacks, dosas, vadas, or as an accompaniment to meals.
Making time: 15 minutes
Makes: 2 cups chutney
Shelflife: 2 days refrigerated

Note: If phutana is not available, one may use for every 1/4 cup phutana, 1 tbsp. bengal gram, soaked for at least one hour.

Variation: One may use drumstick leaves in addition with the flowers, for taste and colour enhancement. One may also use red chillies instead of green.

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» Drumstick Thoran

Preparations

Wash and put drumsticks to boil in 2 cups water.
Allow to cook covered in a pan till tender, then remove lid.
When almost all water has evaporated, empty and keep aside.
Put ground paste in same pan, cover with boiled drumsticks.
Sprinkle some salted water, cover and cook till steam is given out.
Stir gently, sprinkle some more water, cover and keep aside.
Heat oil in a small pan, add rice and mustard seeds.
Allow to splutter, add chillies and onions.
When onions are transparent, pour over drumstick mixture.
Simmer again, stirring gently, till all water is evaporated.
Serve hot with rice, chappati, etc.
Making time: 30 minutes
Makes: 6 servings
Shelflife: 1 day

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» THORAN

Cut drumstick lengthwise into two halves and take out the inside fleshy part with a spoon. Cut it into small pieces. Mix it with green chilli, garlic, onion, grated coconut, jeera, turmeric, curry leaves and salt. Mix well and keep it for 30 seconds.

Heat oil in a separate pan, splutter mustard and put the mixture into it and mix with oil. Cover it with a lid and cook it using low flame for 6 minutes. When it is cooked stir well again for 2 minutes and remove from the flame.

Drumstick -GLOSSARY
murungai, sahijan, munna kayi, nugge kayi

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» DRUMSTICK SAMBAR

Preparations

Cook mashed dhal. Tamarind to be kept soake in water for 10 mts. Take puree. Put mustard in 1 tsp oil and allow it to split. Add chopped onions green chillies, tomato, turmeric powder, chilli powder, coriander powder and fry it for 2 seconds.

Add salt to taste. Allow it to boil for 10 mts Remove from fire and serve hot. Garnish with chopped coriander leaves and curry leaves.

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