It is so simple and so much fun to squeeze out the tangy, succulent drumstick pulp in this awesome recipe.
By Siri Pulipaka
- 3 long drumsticks, cut into 2 inch pieces
- ½ tsp cumin seeds
- 1 tsp oil
- 4 cloves crushed garlic
- a pinch of hing (asafoetida)
- 2 tsp thick tamarind pulp
- ½ tsp chilli powder
- ⅛ tsp turmeric powder
- salt - to taste
- about 1 to 1.5 cups of water (depending on the consistency of the gravy you want)
- Heat oil in a kadai and add cumin seeds. Let them sizzle a bit. Then add crushed garlic and hing.
- Reduce flame and add drumsticks, tamarind pulp, chilli powder, turmeric and salt. Mix well.
- Then add water. Cover and cook for 5 to 7 minutes.
- 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!
Siri is an obsessed foodie, an avid blogger, a passionate photographer and one who yearns for simple pleasures of life. She writes about recipes, her culinary adventures and reviews local restaurants & events on her blog - Cooking With Siri, which she started in summer of 2007 during her stint in the US. She believes in farmer's markets, growing her own food and eating responsibly & locally. She also has a photography blog - 365 Days of Siri, where she shares and documents a slice of her daily life through the camera lens. She currently lives in Hyderabad, India along with her food-loving husband.