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Friday, June 21, 2013

Gravied Drumstick Recipe from Sukham Ayu


I saw and I made it. Almost immediately and it rarely ever happens. 

You see, one of the many weekly chores I do every Sunday is to dedicate an hour or so devouring on the many luscious cookbooks I own. I want to make best use of them by cooking atleast few of the recipes. There are many beautiful ones which use simple, everyday ingredients waiting to be explored. But, time is the real evil here. Wish I had a life where I can lazily wake up whenever I want, find a pantry full of ingredients (without the pain of going for shopping), a basket full of garden fresh vegetables, waiting to be chopped and all I have to do is take a book out from my book shelf, cook and eat! Sigh! that's just a dream. I know. 




Instead, I wake up 5:30-6 AM every morning, freshen up, make my cup of tea to gear up for the day, make breakfast + lunch, get ready and show up for a full day of 9 to 5 work. Just like you, I look forward for a Friday on a Monday, heck what am I saying. I loook forward for a Friday, every day of the week. :-) 

Its only on a Sunday, I make some time to browse through with a hope to stumble upon simple recipes which will make our mundane meals, a tad bit exciting. During one such "browsings", I bookmarked this "Gravied Drumstick" recipe from my favorite cookbook - "Sukham Ayu". It is so simple and so much fun to squeeze the tangy, succulent drumstick pulp from the middle. Yep, that's my favorite part.

Enjoy!




{Recipe} Gravied Drumstick

Adapted from Sukham Ayu [Amazon | Pritya Books]
Serves 2

Ingredients:

3 long drumsticks, cut into 2 inch pieces
1/2 tsp cumin seeds
1 tsp oil
4 cloves crushed garlic
a pinch of hing (asafoetida)
2 tsp thick tamarind pulp
1/2 tsp chilli powder
1/8 tsp turmeric powder
salt - to taste
about 1 to 1.5 cups of water (depending on the consistency of the gravy you want)

Preparation:

1. Heat oil in a kadai and add cumin seeds. Let them sizzle a bit. Then add crushed garlic and hing.


2. Reduce flame and add drumsticks, tamarind pulp, chilli powder, turmeric and salt. Mix well.


3. Then add water. Cover and cook for 5 to 7 minutes.


4. Uncover and continue to cook until the gravy thickens and drumsticks are well done. 


Garnish with coriander leaves. Tastes fabulous with rice and ghee. Trust me on that!




This is Recipes 41 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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8 comments :

  1. looks so tempting Siri. Nice dish.

    How are you doing? Long time.

    ReplyDelete
    Replies
    1. Hi Uma, Such a coincidence that I was thinking about just few days ago. :-) I am doing good and thanks so much for stopping by.

      Siri

      Delete
  2. What exactly are the drumsticks? A vegetable? Thanks!

    ReplyDelete
    Replies
    1. Hi Shaeleen, drumstick is a vegetable used in South Asian cooking. These are cut into pieces and boiled until soft. The outer part is very fibrous and discarded. Its the inner, juicy pulp that tastes great. For more info - http://en.wikipedia.org/wiki/Moringa_oleifera

      Siri

      Delete
  3. I wish your dream comes true and please wish me the same. Love drumstick in any form. Can't wait to try this.

    ReplyDelete
  4. nice curry remind me of my mums curry.. Super shots

    ReplyDelete
  5. wow what a coincident just posted a similar recipe like this in my blog and ur drumstick still looks yum very nic.

    ReplyDelete

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Siri

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