Thakkali Muringakka Pulinkari

 Ingredients

2 tomatoes chopped into medium pieces

1 drumstick, cut into 2 inch sticks

15 shallots, sliced

a gooseberry sized tamarind ball, soaked in half a cup of water

To roast and grind

3 Tbsp grated coconut

2 shallots

1/4 tsp fenugreek seeds

few curry leaves

1 tsp chilli powder

1 tsp coriander powder

1/4 tsp garam masala powder

1/4 tsp turmeric powder

For tempering

1/2 tsp mustard seeds

1/4 tsp urid dal

few curry leaves

salt to taste

3 tbsp oil

•  In a pan take two shallots, fenugreek seeds, coconut and curry leaves. Roast this until the coconut turns brown in colour.
• Once cooled grind this along with the chilli powder, coriander powder, garam masala powder and turmeric powder into a fine paste. Keep this aside.
• Now heat 2 tbsp oil in a pan. Add the sliced shallots. Fry until the onions start to turn golden brown.
• Now add the tomatoes and drumstick. Stir fry for 2-3 minutes.
• Then add the grinded masala paste. Saute everything well until the raw smell of the masala goes(approximately 2-3 minutes).
• Squeeze out the tamarind juice into the soaked water. Strain the tamarind juice and add it to the curry.
• Add 1 cup of water and salt too. Allow this to come to a boil.
• Cover and cook for 10 minutes on a medium low flame, until the gravy thickens slightly and the drumsticks get cooked.
• Heat 1tsp oil in a small kadai, Add the mustard seeds. Once they start to crackle add the urid dal and curry leaves. As the urid dal starts to turn into light brown colour, remove the kadai from heat and pour this seasoning over the tomato and drumstick curry. Mix well and serve hot with  steamed rice.