Drumstick is one of my favorite vegetable. It adds great flavor to anything that you use them in. At the local Indian store I found some tender drumsticks. Rarely do you find such tender drumsticks in the stores here. So, I bought some with the intention of making porucha kozhambu. Porucha kozhambu is very popular in Tamil cuisine. It is basically cooking the veggies in a coconut lentil sauce without the addition of tamarind. This happens to be one of my favorite kind of kozhambu. Absolutely comforting, flavorful and delicious over a bowl of cooked rice. If you have some left over toor dal in the fridge, then it is a perfect kozhambu to make in a jiffy. It goes perfectly well with sautéed veggies and lentil papad. For dinner, I served murungakka porucha kozhambu over rice, with (sautéed) beans curry, cucumber pachadi (south Indian Cucumber Raita) and oman appalam (Ajwan Papad). The only word that comes to my mind is simply divine.
Measuring Cups and Spoons
Drumstick - 4 cut into 3 inch sticks. If using frozen add 12 pieces.
Cooked Toor Dal - 1 cup
Udad Dal - 1 fist
Dry red chillies - 3 or 4 ( if you can handle more spice please do add extra)
Fresh Coconut Grated - 3 tbsp
Cumin Seeds - 1 tsp
Curry Leaves - a few
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Asafoetida - 1/8 tsp
Water - 4 cups
1. Boil 3 1/2 cups of water in the saucepan. Add some salt and the drumsticks and allow for the drumsticks to cook well.
2. In the frying pan heat 2 tsp of oil. Add the udad dal, red chillies and cumin seeds and roast the udad dal to golden brown on medium heat. Remove from heat and transfer to the blender. Add fresh coconut and blend with 1/2 cup of water to a paste.
3. Add this paste to the cooked drumstick and allow for the paste to cook with the drumstick a few minutes. The udad dal in the paste will thicken the sauce.
4. Add cooked toor dal and mix well. Bring to a boil on medium heat. If it thickens too much, add 1/2 cup of water to bring it to sambar consistency.
5. Heat the frying pan with 1 tsp oil, asafoetida and mustard seeds. Allow the seeds to pop, toss in the curry leaves and add this to the cooked kozhambu. Serve hot with rice.