Ingredients:
Drumstick
|
1 long
|
Onion
|
1 medium
|
Ripe Tomatoes
|
3 big
|
Ginger-garlic paste
|
¼ tsp
|
Curry leaves
|
few
|
Turmeric powder
|
1/8 tsp
|
Red chilli/Coriander powder mix
|
1 tsp
|
(Red chilli and coriander powder mix :: 100 : 150 gms)
|
|
Salt
|
to taste
|
Mustard
|
little
|
Oil
|
3 tbsp
|
Coriander leaves
|
few chopped
|
Method:
- Prepare Tomato puree: Make a small cross slit near the stem in each Tomatoes. Place the tomatoes in a vessel and pour one cup of water. Bring to boil. Cover and cook for 5 minutes in low flame. Wait for 3 minutes and then remove the tomatoes and allow to cool. Store the water. Once tomatoes cooled, remove the skin and grind into a puree. Keep aside.
- Chop Onion into fine pieces. Heat a kadai with oil. Add Mustard and allow to splutter. Add onion and fry till light golden brown. Lower the flame and add ginger-garlic paste. Fry for few seconds and then add drumstick pieces, turmeric, red chilli-coriander powder and 1/2 tsp of salt. Fry till raw smell goes off. Now add tomato puree and cook in low or high flame stirring continuously till oil slightly appears on the sides.
- Now add saved tomato water along with half cup of water. Mix and bring to a boil. Lower the flame, cover and cook till drumstick becomes tender (it takes 10-15 minutes to cook).
- This kuzhambu (gravy) should be in pouring consistency. So adjust water according to that. Check the salt and adjust if needed. Once done, add chopped coriander leaves and mix. Switch off the flame and keep covered for few minutes. Drumstick Tomato Kuzhambu is ready.
