Murungaikai (Drumstick) Poriyal

Ingredients
Murungaikai (Drumstick) - 5 (medium sized)
Salt - To taste
Water - Just to cover the cut pieces
Coconut - 1/8th of a whole coconut (or) 5 tbsp coconut grated
Red Chillies - 3
Cumin (Jeera) - 1/2 tbsp
Seasoning:
Oil - 2 tbsp
Mustard + Urad dhal - 1/2 tbsp
Chopped onion - 2 tbsp
Curry leaves - 5 Nos.

Method

1. Cut the drumsticks into 3 inch pieces (discarding both the ends). Put them into a bowl of water.
2. In a mixer / blender, grind the coconut, red chillies and cumin to a slightly coarse mixture w/o adding water.
3. Transfer the cut drumstick pieces into a frying pan. Add water just to cover the pieces.
4. Add salt and cover cook over a low - medium heat until 3/4th of the water is evaporated.
5. Now add the grind masala along with little water used to clean up the mixer / blender.
6. Let this masala cook (w/o lid) for 2 min.
7. Immediately, in another pan, add oil. When hot, add mustard, urad dhal, onion and curry leaves & fry till they turn brown. Pour this seasoning over the drumstick - masala mixture and let it simmer till all the water is evaporated.
8. Serve as a side for white rice along with any veg. kuzhumbhu.

Note

1. The length of drumstick varies from short, medium, long to extra-long. The number of drumsticks to be used totally varies with the length. Accordingly the masala quantity needs to be adjusted.