How to make Delicious drumstick masala recipe - drumsticks recipe - drumstick silky curry

 

name of this dish is Drumstick silky curry, name of recipe seems indifferent, you know why because, the gravy structure will be very soft and silky

INGRADIENTS:

for sautéing,

oil – 3 tspb
 Onion – 2 Big size
little Mustard seeds – 1/4 tspb
Cumin seeds – ½ tspb

for masala,

turmeric powder – ½ tspb
chilli powder – ½ tspb
Coriander powder – 1 tspb
little garam masala powder – ½ tspb
tomato puree – 1 tspb
little grinded coconut -  ¼ cup
drumstick pieces – 3 full drumsticks
(cut in to 2” pieces)
curry leaves – 1 spring

   Preparation Time:  :  15 minutes
  Cooking Time:        : 20 minutes
  Total Time:             : 35 minutes
 Servings:                 :  4

COOKING COMMENTARY:

so, now let's see how to do drumstick silky curry

Firstly, am using coconut oil for frying coconut oil will be very tastier and having flavor than normal oil. Hence worth two table spoons of coconut oil am adding after heating the oil well. Add Mustard ever. If you put mustard instantly after adding oil, mustard will not blast. So, if we want mustard to blast with flavor, ever put it after the oil got heated.

Secondly, if mustard fail to blast those who are having stone problem will get more pain. Why because,food will get digested only if mustard blasts. so, ever put mustard after the oil got heated. Oil got heated well, now we add cumin 1/4 spoon. After cumin got fried well, add little amount of cumin. let us fry both, then only we will get good flavor. Mustard and cumin got fried now. After that, we adding little curry leaves, after curry leaves got fried, add one spoon of ginger-garlic paste the amount of dish what am making will be sufficient for two persons only to eat so, we are adding only one table spoon of ginger-garlic paste after sauteing the ginger-garlic mix in oil, with tomato puree, it is not ready made puree, adding little well prepared tomato puree. It is always better to prepare tomato solution at home. Why because, tin tomato sause will render always artificial taste after cooking

So, our south Indian cooking is concerned grind the tomato freshly and that will do the best. Generally we make drumstick curry, it is common to add little chilli powder and Tamarind in our south Indian cooking, adding tamarind will cause some side effects for those who are aged, tamarind will cause joint pain, so we as far as our cooking is concerned, reducing the amount of tamarind and adding more tomato will enhance the taste as well as side effects from tamarind can be reduced tomato shall be cooked well will get rid of raw flavor of that ,so after boiling of tomato will release the oil little. till then, let the tomato to fry well in the oil. We will get gravy of thick and orange colour, when oil is released from tomato.

  Let's put drumstick cut pieces. Why because, when drumstick sauteing in oil will render flavor. So, after sauté well, when oil released from tawa put drumstick cut pieces and saute well for some time. Even tomato cooked well with drumstick, if you look at tomato's beauty, after thicker chutney state, we are going to add masala till then, let the drumstick cook well with tomato out of required salt for gravy, only half the amount we are adding now. Why because, when the guard is under cooking it shall have half salt will reach the guard, out of total required amount of salt, Half the salt now we are adding. Let the drumstick cook well. After tomato became thick and after oil got released, if we put masala, masala's raw flavor will not be there. So, we will add masala even after sauté well.

 

 When adding masala in our home we will keep the masala powder readymade commonly in villages, they will keep curry powder ready. Turmeric powder, chilly, coriander, rice, Bengal gram dal all together fried, grinded and kept in villages. Hence, since they are putting same powder in curries, in all type of curries they will look as dark colour but when we are making different gravy like this, adding masala powder separately we will get the gravy colour differently, now this gravy we like to have orange colour. Adding both turmeric and chilli powder and saute well will lead to orange colour, after then if you add coriander and garam masala powder, the colour of gravy will not change. always adding masala first so that colour in oil will get soon but this gravy must be obtained in orange colour. So, first am adding half teaspoon of turmeric powder. After that am adding two spoons chilly powder for getting hotness, add green chilly or red chilli or pepper little. We are adding only chilli powder. We can add even little more.

 

Let the turmeric and chilli powder cook in oil. So, turmeric and chilli powder combined and cooked together will result in orange colour, when all powders mixed at a time then the gravy will turn in to dark brown colour. Usually cooking the curry daily in same colour will lead to boring. So, adding masala powder differently. Kids will get an impression that mom has tried something different. So, they will be interested to eat. So, this turmeric and chilli powder. After sauté well, now let's add coriander powder and adding one table spoon is enough, adding half teaspoon of garam masala powder is just for obtaining fragrance.

Saute even for some time. Coriander and garam masala to be saute in oil in order to cook masala, add some water after boiling well with drumstick. Add the grinded coconut, if you want the taste of gravy to be rich. if you grind the coconut with cashew nuts, the gravy will come thicker and tastier. But am going to add only grinded coconut. let drumstick cooked well by boiling drumsticks and to become ready. Gravy also came thicker, now we add grinded coconut paste that we kept with us. We are going to add the coconut paste. Add coconut paste if you feel hot of this dish, even a spoon is enough to add. Drop the coconut solution and allow to boil, because the raw smell of coconut should vanish. Even little. let's add some salt since we had put half salt only. Even add salt little bit, the flavor of gravy will be nice if the sufficient amount of salt is added


Many chefs will be able to tell us by just tasting the flavor of food whether the salt added is correct or not. So, the salt shall always be correct in food. If the salt is less, we can't feel the real taste of the food, if the salt is excess then also we can't taste the food. So, add always correct amount of salt on the dish.

  

Drumstick got cooked well and by rendering, thick drumstick silky curry is ready, now before download it from stove, spread the green curry leaves, so, the fragrance of curry leaf will be nice. We added curry leaves while frying and we add two or three curry leaf while down load the gravy from stove. Now the curry gets good flavor

 Let's switch off the stove. So, we got delicious drums

tick curry is ready. This recipe is done using simple ingredients. So, everybody try this, it is easy to do and it is quite suitable for tiffin items like appam, idi-appam, idly, rather than launch.

                                    try this in your home, thank you all 😀