Today I will share step by step How to Make Drumstick Theeyal, which is a recipe from Kerala. It is a healthy tangy side dish that is normally served with hot steamed rice and curry.
The types of equipment used for this recipe are
- Blender
- Serving bowl/Plate
- Kadai/Fry pan
- Spatula
The ingredients required for this recipe are
- Drumsticks (Silted and cut into 2-inch pieces lengthwise)-2
- Shallots cut in roundels or medium dice cut onion-½ cup
- Tomato (chopped)-1/2 cup
- Garlic-6 cloves
- Green chili-2
- Curry leaves-2 sprigs
- Turmeric powder-½ tsp
- Cumin-coriander powder-1/2 tbsp
- Tamarind water-2 tbsp (mix 1 tbsp of tamarind pulp with 2 tbsp water)
- Red chili powder-½ tbsp
- ¼ cup Water
- Fresh coconut slices-¼th
- Coconut oil-2 tbsp
- Mustard seeds-1 tsp
- Salt, to taste
How to Make Drumstick Theeyal
Take a pan and add small pieces of coconuts, garlic cloves, onions, and curry leaves and dry roast them for 2-3 minutes; take them out from the heat and allow them to cool at room temperature
Take a blender jar, add the dry roast ingredients, and make a smooth paste
Heat oil in a pan and add curry leaves, green chili, and mustard seeds for tempering
As they splutter and sizzle, add the onions and saute them for a few seconds
Add chopped tomato and stir them for a minute
Now add silted drumsticks and stir them for a few seconds
Add red chili powder, turmeric powder, cumin-coriander powder, and salt and stir them until the raw smell of the spices goes off
Add tamarind water, and mix them well
Now add the coconut paste, and stir all the ingredients well
Add water, and stir them
Cover the lid and allow them to cook for 2-3 minutes on medium flame
Open the lid and turn off the flame; serve hot with hot rice
How to Make Drumstick Theeyal
Equipment
- blender
- A kadai or a fry pan
- Spatula
- Serving plate
Ingredients
- 2 Drumsticks (Siltedand cut into 2 inch pieces lengthwise
- 1 cup Shallots cut in roundels or medium dice cutonion
- 1/2 cup tomato (chopped)
- 6 cloves garlic
- 2 green chili
- 2 spring curry leaves
- 1/2 tbsp turmeric powder
- 1 tbsp cumin- coriander powder
- 1/2 tbsp red chili powder
- 2 tbsp tamarind water(mix 1 tbsp of tamarind pulp with 2 tbsp water)
- 1/2 tbsp mustsrd seeds
- 2 tbsp coconut oil
- 1/4 Coconut (cut into pieces) 1/4thof a medium sized coconut
- 1/4 cup water
- salt
Instructions
- Take a pan and add small pieces of coconuts, garlic cloves,onions and curry leaves and dry roast them for 2-3 minutes; take them out fromthe heat and allow them to cool in room temperature
- Take a blender jar, and add the dry roast ingredients , andmake a smooth paste
- Heat oil in a pan and add curry leaves, green chili andmustard seeds for tempering
- As they splutter and sizzle, add the onions and saute themfor few seconds
- Add chopped tomato and stir them for a minute
- Now add silted drum stick and stir them for few seconds
- Add red chili powder, turmeric powder, cumin-corianderpowder and salt and stir them untill the raw smell of the spices goes off
- Add tamarind water, and mix them well
- Now add the coconut paste, and stir all the ingredients well
- Add water, and stir them
- Cover the lid and allow them to cook for 2-3 minutes onmedium flame
- Open the lid and turn off the flame; serve hot with hot rice