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Recipes
Drumstick curry with onions
Drumstick leaf korma
Drumstick with rice and coconut Drumstick flower chutney
Drumsticks cutlets Drumstick Thoran
Drumsticks in Red Gravy Thoran
Drumstick sabzi with gramflour Drumstick Sambar
Drumstick-Aloo sabzi  

 

Drumstick leaf korma

Ingredients
  2 cups tender plucked leaves of drumstick tree
  1/2 cup split green gram with skin, washed soaked in 2 cups water
  1 carrot peeled, chopped
  5-6 French beans chopped
  1 potato, scrubbed, washed, grated
  3-4 green chillies
  1" piece ginger grated
  1 stalk curry leaves
  2 pinches asafoetida powder
  1/4 tsp. turmeric powder
  1/2 tsp. each cumin & mustard seeds
  salt to taste
  2 tsp. lemon juice
  2 tbsp. oil

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.

 

arrowTo 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

 

Drumstick flower chutney

Ingredients
  1 cup fresh drumstick flowers, washed, drained
  3-4 green chillies
  2 stalks mint leaves, plucked, cleaned
  2 stalks curry leaves, plucked, cleaned
  1/4 cup split dry roasted chickpeas (phutana)
  1/4 cup fresh coconut grated
  1 small flake garlic
  1/2 tsp. ginger grated
  salt to taste
  2 tsp. lemon juice

To temper
  2 tsp. oil
  1/2 tsp. urad dal
  1/2 tsp. cumin seeds
  1/2 tsp. mustard seeds
  2 pinches asafoetida
  1 stalk curry leaves, plucked
  5-6 drumstick flowers, cleaned
  1 tbsp. water

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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