Monday, December 16, 2013

Tomato and Drumstick curry

One thing , I haven't used drumstick for this curry as its hard to find drumsticks in US , we do get the frozen one's but I personal y does't prefer using frozen veggie's. Its always tomato and drumstick that we use to make this easy curry , which goes well with matta - rice - kerala rice I mean.
 A quick glance about kerala rice , its otherwise called matta rice , its brown in color and has a unique taste.Its unique due to its nutritional benefits too.But it takes little longer to get cooked , I use pressure cooker for cooking this matta rice , but in old days , our grandmother's used to cook this rice in a " Kalam " a traditional  cooking pot in kerala . That is the first thing to do once they enter the kitchen in the morning. I  remember my aunt's coming from the kitchen with a spoon of rice , which they take from the boiling pot , they take it to where ever my grand ma sits and ask her to check if the rice is cooked well or need more cooking. , she would rub the cooked rice with her fingers and give further instructions.
Cooked Matta Rice 

Now for the curry , this is a very easy dish , takes not more than 1/2an hour to make this one .
Main Ingredients 

Tomato 1 large or 2 small 
Drumstick 1 
Green chili's 3-4 no's 
Ginger      1 small piece 
Turmeric Powder 1/2 a tsp
salt to taste 
Curd  1 table spoon 

For grinding 
Coconut shredded - 1/2 cup or less 
Cumin seeds (Jerraa ) - 1/2 tsp 

For seasoning 
Shallots 3-4 no's
Dry Red chili 2no's
Curry Leaves 
Chili powder 1/2 a tsp

Cook all the main ingredients ,leaving the curd , in a pot , for 10 mints when it starts to boil 

Add the ground coconut and jeera/cumin paste to it and lower the heat, stir well and switch off the heat

Add 1 table spoon of curd and mix well.

Heat oil in an other pan and add all the ingredients under  seasoning , to it

Pour it over the curry and serve with matta rice 
Not everyone would like this rice as its  little heavy or filling  for those who are not used to it.

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