Ghee Mysore Pak

Ingredients

1 cup gram flour/besan

1 1/4 cup sugar

1/3 cup water

1 1/2 cup ghee

Method

•  In a pan roast the gram flour on a medium low heat until turns aromatic. This will take about 5-7 minutes.
• Sift the roasted gram flour into a bowl.(Sifting the gram flour ensures a smooth textured mysore pak)
• Heat the ghee until it is totally melted. Add one cup of the melted ghee to the sifted gram flour and using a whisk mix well until smooth without any lumps.
• In a wide pan add the sugar and measured water. Bring this to a boil stirring continously until the sugar is dissolved completely. Continue cooking until the sugar syrup reaches a one string consistency(when you take a drop between your fingers you should be able to get a single string of the syrup between your fingers). 
• Once the sugar syrup reaches this consistency add the gram flour and ghee mixture to the sugar syrup stirring continously.
• Cook this mixture on a medium low heat stirring continously until the ghee is absorbed by the gram flour.
• As the ghee gets abosrbed by the gram flour, add the remaining half cup ghee little by little (approximately 2 Tbsp at a time) to the mixture. 
• When the ghee is absorbed and the whole mixture starts leaving from the sides of the pan, pour it into a greased pan or mould. Level the top with the back of a spoon or spatula.
• Keep this aside and let it cool. Once cooled cut into rectangles or squares and serve.

Pineapple Pachadi

 Pachadi is another regular dish in a traditional Kerala sadya. An authentic dish that can be made using various fruits and vegetables. Pineapple pachadi  is my favourite pachadi, the sweet and sour taste it imparts is really drool worthy. Regarding the method of making the pachadi, again the recipe varies in different parts of Kerala. The recipe I am sharing is how my mom makes it. The addition of ghee and jaggery is her variation while making this pachadi, as usually ghee and jaggery are not added in the traditional way of  making pachadi. But I personally love the taste it imparts to the dish and hence this is my favourite recipe. You can skip adding ghee and jaggery and proceed with the remaining recipe for the authentic way of making the dish, but I recommend to give this a try...it's really yummy.

Ingredients

1 cup finely chopped ripe pineapple

1/2 cup grated coconut

1/4 tsp cumin seeds/jeerakam

2 green chillies(adjust according to spice level)

a pinch of turmeric powder

1/4 tsp mustard seeds

1/2 cup yoghurt

1/4 tsp black pepper powder

1/2 tsp ghee(optional)

1/2 to 1 tsp grated jaggery(optional)

salt to taste

For seasoning

1 Tbsp coconut oil

1/2 tsp mustard seeds

few curry leaves

1/4 tsp fenugreek powder

Method

•  Take a heavy bottomed pan and cook the pineapple with little salt and turmeric in half a cup of water on a medium low flame.
• Cook covered  until the pineapple is cooked well. Once cooked cook without lid until the water is absorbed.
• Add the ghee and jaggery(if the pineapple is not very sweet, then only jaggery should be added. Or else, you can skip adding the jaggery) and saute well until the water is totally absorbed and the mixture is somewhat dry.
• Grind the coconut, cumin, green chilli and mustard in yoghurt into a smooth paste.
• Add the grinded paste and salt (check and add, as we have already added little salt to the pineapple before) to the pineapple mixture and mix everything well.
• Cook on a low flame for about 10 minutes. 
• Remove from heat and keep aside.
• For seasoning, heat coconut oil in a small kadai. Add the mustard seeds. Once it splutters add the curry leaves and fenugreek powder. 
• Remove from heat and pour this on the prepared pineapple pachadi. Cover immediately with a tight lid.
• Leave it undisturbed for 5 minutes. Then mix and serve.

Cream Carrot Sandwich

An ideal sandwich to go into the kids lunchbox. A sandwich that is loaded with the richness of vitamin A from the carrots and so creamy and yummy that can be prepared quickly on those hasty mornings, packed and sent to school.  My friend Nalini, from Sri Lanka had shared this recipe with me many years before and since then this is one sandwich that goes weekly once into my kids lunchbox.

Ingredients
4 slices of sandwich bread
1 carrot, grated fine
2 Tbsp mayonnaise
2 Tbsp fresh cream
1 Tbsp softened butter
a pinch of sugar
salt to taste
1/4 tsp coarsely ground pepper

Method

•  In a bowl mix the mayonnaise, butter, cream, sugar, salt and pepper well. 
• Add the grated carrot to this and mix everything well. The spread is ready.
• Spread the prepared carrot spread on two bread slices and top with the other two bread slices.
• Trim the edges of the sandwiches, cut into triangles or rectangles and serve.
• You can even add a layer of fresh icerberg lettuce to the sandwich, it gives that crunchy and fresh feel with every bite.

*Vegetarians can use eggless mayonnaise.

Palak Paneer

Palak or spinach, the power packed green leafy vegetable is one vegetable which has been given a thumbs up by the kids and hence I make sure that it is part of our menu every week. Getting the kids to have some vegetables has always been a tough task, as they become very choosy when it comes to vegetarian food.  The most frequently made dish with this nutritious leaf is the palak mashiyal which I had shared long before.

Palak when paired with the protein enriched paneer is a marvelous combination health wise as well as taste wise.  I know of many who love palak paneer, but sadly this dish was never liked by anyone at home, hence this has never been a part of food either cooked at home or ordered on a restaurant table.I have tried many recipes of palak paneer, but frankly speaking I was never fond of this dish much until I was introduced to this recipe by my friend Tasneem. Now, this recipe is so easy, that you may doubt about its taste. But, let me assure you, this is a lip smacking recipe of the famous palak paneer. Thanks a lot Tasneem for sharing this recipe. Now, palak paneer is a favorite dish at our home too, loved equally by all.

Ingredients

a bunch of fresh palak leaves, washed well and chopped roughly

200 gm paneer cubes

1 Tbsp oil

1 onion chopped roughly

1 tomato chopped roughly

2-3 green chillies

2-3 garlic cloves

1/2 tsp cumin seeds

10-15 cashewnuts

1/2 to 1 cup water

2 tbsp butter

salt to taste

Method

•  Heat oil in a pan and saute the roughly chopped palak on high flame just until it wilts. Keep aside.
• Once it cools, grind the wilted palak along with the onion, tomato, garlic, cumin, green chillies and salt into a fine paste.
• Heat butter in a non stick pan. Add the grinded paste and saute well until the oil starts to ooze from the sides and the gravy starts to turn thick (can be done on a high flame).
• Add the paneer cubes and mix well.
• Add water, according to the consistency you would like your curry to be in(for a semi thick gravy, I added approximately 1/2 cup of water).
• Bring this to a boil and  then remove from heat. Serve hot.

Delicious palak paneer is ready in a jiff!

* For added taste you can fry the paneer cubes and add. Here I have used frozen paneer cubes, which was soaked in hot water for a few minutes before adding to the curry.

Vegetable Biriyani

Ingredients

1 1/2 cup basmati rice

3 onions sliced thin

3 Tbsp ghee

2 bay leaves

2 inch cinnamon stick

1 star anise

5 cloves

4 green cardamom

1/2 tsp whole pepper

1/2 tsp cumin seeds

1 medium onion finely chopped

1 tsp ginger garlic paste(freshly pound- not the store bought one)

5 beans chopped

10 cauliflower florets

1/4 cup green peas(I used frozen, you can use fresh too)

1 carrot chopped

1/2 cup paneer cubes

1 potato cubed

1 cup yoghurt

1/2 tsp turmeric powder

1 tsp kashmiri chili powder

1/4 tsp cumin powder

2 tsp biriyani masala powder(I used eastern biriyani masala, you can use any brand)

salt to taste

handful coriander leaves chopped fine

20 mint leaves

2 Tbsp saffron, soaked in 3tbsp water

2 cups water

Method

• Wash and soak the rice in for atleast 30 minutes. Then drain and keep aside.
• Fry the sliced onions in oil, until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel.
• In a large pressure cooker(I used my 3 ltr pressure cooker), heat 2 Tbsp ghee and saute the whole spices(bay leaves, cinnamon, star anise, cloves, cardamom, whole pepper, cumin seeds) for a few seconds.
• Add the chopped onion and saute until onion turns pink.
• Now add the ginger- garlic paste and saute for few seconds.
• Add the vegetables(beans, carrot, cauliflower, peas, potato and paneer). Fry everything well until the vegetables shrink .
• Now reduce the heat to  minimum and add the yoghurt. Add the turmeric powder, chilli powder, cumin powder, biriyani masala powder and salt. Mix everything well.
• Cook stirring for about 3-4 minutes on a medium flame.
• Now reduce the flame to minimum. Spread the soaked basmati rice on top of the vegetable curry evenly in a layer.
• Sprinkle little biriyani masala and a pinch of salt on top of the rice.
• Sprinkle the coriander leaves,mint leaves and fried onion on top.
• Pour the saffron soaked water on top.

• Drizzle the remaining one Tbsp of ghee on top.
• Pour the measured 2 cups of water through the sides without disturbing the layers.
• Close the cooker and keep on the lowest heat, simmer for 25 minutes.
• Let it stay in the cooker until the steam settles. Then open the cooker and fluff up the biriyani.
• Serve with onion raita, lime pickle and pappad.

Recipe courtesy - Hebbar's kitchen

Grilled Nutella Banana Sandwich with toasted coconut

Dedicated to all the nutella lovers out there!

Ingredients

4 slices of bread
2 Tbsp nutella
1 ripe banana, sliced into rounds
2 Tbsp shredded coconut
butter as required

Method

• In a pan dry roast the coconut until evenly browned and crisp. Keep aside.
• Spread the nutella on one side of two slices of bread.
• Layer the the banana slices on top of the nutella.
• Sprinkle the toasted coconut shreddings on top of the banana slices.
• Place the other bread slice on top and sandwich them.
• Spread butter on the outer sides of the bread and place on a hot grill. Grill until the outer sides of the sandwich is golden brown and crisp.
• Cut into desired shape and serve.
  
  
  
  
  
  
  
  
  

Besan Ladoo

A versatile Indian sweet is what ladoo is known to be. With a variation of the ingredients there are so many types of this sweet that is a quintessential part of most of the Indian festivals. Motichoor ladoo and besan ladoo are my personal favourites. The former one requires a bit more more longer procedure of making the boondis and all whereas the latter one is a very easy one. Sharing with you the besan ladoo recipe.

Ingredients

 2 cups besan/ gram flour

1 cup powdered sugar

1/2 cup ghee

4-5 cardamoms crushed

raisins, chopped nuts(optional)

Method

• Dry roast the besan in a wide pan on a low flame for about 12 minutes. Keep stirring continuously to ensure even roasting of the besan,taking care not to burn the powder.
•  Meanwhile melt the ghee and keep aside.
• Once the besan is roasted, add the melted ghee and mix well. Cook stirring continuously for about 5-6 minutes. The mixture will start giving out a nutty aroma and will start releasing the ghee.

• Remove from heat and add the powdered sugar. Mix very well, avoid lumps. 
• Add the crushed cardamom  and raisins, nuts etc.(I did not add nuts or raisins). Keep this aside to come down to room temperature.
• Once cooled, make medium sized balls with the mixture by rolling between your palms.
• Garnish with chopped nuts and serve or store in an air tight container.

Recipe adapted from here

Tomato Pulao

Ingredients

1 cup basmati rice

2 Tbsp ghee/butter

2-3 cloves

6 green cardamom

2 cinnamon sticks

1 onion, sliced lengthwise thin

1 tsp grated ginger

4 garlic cloves, sliced thin

2-3 green chillies, cut into thin strips

1 cup diced tomatoes

salt to taste

1/4 tsp turmeric powder

1/4 cup finely chopped coriander leaves and tender stem

Method

• Wash the rice well and soak in water for 20- 30 minutes.  Then drain and keep aside.
• Heat ghee or butter in a wok. Add the cloves, cardamom and cinnamon sticks. Fry for 15 seconds.
• Now add the sliced onion and saute until the edges of the onion slices start to brown(approx. 5-7 minutes)
• Mix in the ginger, garlic and chillies. Cook for just a minute.
• Stir in the tomatoes. Add salt and turmeric powder. Simmer uncovered, stirring occasionally until the tomatoes soften.
• Add the drained rice and toss gently to coat the rice with the tomato sauce.
• Pour one and a half cup of water(1 1/2 cup) and stir once to incorporate all the ingredients.
• Bring this to boil over a medium high heat.
• Cook until the water has evaporated from the surface and craters start to appear on the top layer of rice. This will take about 5-8 minutes.
• Only then stir once to bring the partially cooked rice from the bottom to the top. Then cover with a tight lid and reduce heat the lowest and cook for 8-10 minutes.
• Turn off the heat and allow it to stand for 10 minutes undisturbed.
• Open and fluff the rice with a fork. Sprinkle the chopped coriander and serve with onion raita, pickle and pappad.

Mathanga Erisseri

An unavoidable dish in  the Kerala menu, let it be for the festival sadyas of Onam, Vishu etc or the birthday sadyas of family members. It is said that erisseri is a must for a piranaal( star birthday- as per the Malayalam calendar) sadya.

Ingredients
250 gms ripe pumpkin, cut into cubes
1/4 cup vanpayar/red cow peas
1/2 cup grated coconut + 2 Tbsp
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/4 tsp turmeric powder
1 tsp red chilli powder
2 Tbsp coconut oil
salt to taste

Method

• Soak the red cow peas/vanpayar for 2-3 hours.
• Pressure cook the peas adding enough water  and a pinch of salt ,such that the peas lie submerged on a medium low flame for 3 whistles. Allow the pressure to settle by itself. The peas should be soft and tender but not mashed.(If you have not soaked the peas, more number of whistles will be required)
• In the meantime, in another pot add the pumpkin, turmeric powder, chilli powder and add 2-3 cups of water.  Bring it to a boil and then simmer and cook until the pumpkin turns soft and cooked.
• Add the cooked vanpayar to the pumpkin and mix well. Add salt and cook until everything is mixed well and turns thick.
• Grind half cup coconut with the cumin seeds into a fine paste.
• Add this paste to the pumpkin and vanpayar mixture and mix well. Cook for a few minutes and then remove from heat.
• Heat the coconut oil in a small pan. Oncce hot add the mustard seeds. As the the mustard starts to pop add the curry leaves and 2 Tbsp shredded coconut . Roast well until the coconut turns light brown in colour. Add this to the prepared pumpkin dish. Cover immediately with a lid so that the aroma of the fried coconut gets infused in the dish. Keep undisturbed for a few minutes.
• Mix well and serve.

Spring Onion Curry

Some people are born with magical hands. Whatever they cook up, even with minimal ingredients and limited time turn out into mouth watering dishes which leaves you craving for more. One such person is Kherun, our best bestie. Whatever she cooks let it be anything from her repertoire , from a simple dal to an elaborate biriyani, everything tastes out of the world. And when you try to recreate the same as per her recipe it never turns out to be as good as hers; that is why we call her as a person with magical hands. She has shared many of her recipes with us, which can be soon expected in this space.

Today's recipe is one such dish which needs only a few ingredients but tastes really good with hot ghee smeared chappatis or rotis(as Kherun says,'do serve this curry hot with garama garam desi ghee vali roti'). One thing that has to kept in mind while making this curry is that, this curry tends to thicken very quickly once removed from heat. So please assure that your ghee smeared chappatis are ready simultaneously as the curry gets cooked. It tastes best when eaten piping hot with hot chappatis or parathas. And as this curry doesn't take much time in the making process, you can very well carry on the making of the curry and the rotis side by side. If in case the curry has thickened and cooled , add some water and reheat the curry well before serving.

Ingredients
2 bunches of spring onions
1 medium size onion, sliced into rings
1/2 tsp asafoetida
3/4 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp resham patti powder/ chilli powder(reduce if you don't want it very spicy)
1 tsp coriander powder
1/2 cup besan / gram flour
1 tsp lemon juice
2 Tbsp oil
salt

Method

• Chop the spring onions bulbs and greens separately.
• Dilute the gram flour in approximately 2-3 cups of water(the mixture should be of a watery consistency) and keep aside.
• Heat oil in a pan. Add the asafoetida and fry for a second. Then add the cumin seeds and fry for 2-3 seconds.
• Now toss in the chopped spring onion bulbs and sliced onion. Fry this for sometime on a medium low flame until the onions turn light brown in colour.(Enjoy the lovely aroma that spreads in your kitchen during this step)
• Once the onions start to brown add the chopped spring onion greens. Saute well until the spring onion greens turn soft and wilted.
• Add the turmeric powder, chilli powder, coriander powder and salt. Fry for a minute and then add the diluted besan mixture.
• Cook stirring continuously. The mixture will start getting thicker. Continue cooking stirring continuously until no lumps are seen and the mixture starts to attain a glazed look. 
• Check the taste at this stage and if the raw taste of besan is not there then you can switch off the heat.(approximately 5-8 minutes will be required for the glazed look)
• Drizzle the lemon juice and mix well. Serve hot with ghee smeared hot chappathis/parathas.

Gaajar ka Halwa

 A VERY HAPPY DIWALI TO ALL

A sky full of fireworks

A house full of diyas

A heart full of enjoyment 

and

A mouth full of sweets

Yes, this is what this beautiful festival is all about!
Made a very simple version of the most famous Indian sweet - Gaajar ka Halwa/ Carrot Halwa for this Diwali.

Recipe courtesy: Our dear Tasneem😍

Ingredients

2 carrots grated fine

1 Tbsp ghee

3-4 Tbsp sugar

1/2 cup milk

1 Tbsp sweetened condensed milk

a few nuts of your choice(preferably roasted in ghee)

 Method

• Heat the ghee in a thick bottomed pan. Add the grated carrots and sugar and saute well for around ten minutes on a medium low flame.
• Add the milk and saute for another half an hour until  the milk gets dried up and the ghee layer starts to show up from the sides.
• Add the condensed milk and saute for another ten minutes.
• Remove from heat,add the nuts and serve.

I personally love to have this gajar ka halwa with a scoop of vanilla icecream. Try it.. its really yumm..!

Cucumber Rolls

Trust me, these cucumber rolls are too good to be had on a summer day. The freshness of the cool cucumber with the goodness of the yoghurt makes a perfect appetizer cum salad, that can me made in just a snap.

Ingredients

1 or 2 cucumbers

1tsp very finely chopped onion

1tsp very finely chopped parsley

3Tbsp Greek yoghurt/labneh

1/4 tsp paprika powder + for garnish

Method

• Using a vegetable peeler, slice thin strips of the cucumber (slice lengthwise each cucumber into thin strips) . Choose equal sized strips to make the rolls and keep them aside.
• In a bowl, mix all the remaining ingredients into a thick paste.
•  Spread lengthwise the prepared paste onto each cucumber slice.(You can do this with the help of a spoon and the tip of a knife)
• Now roll each slice carefully so that the filling is intact in each roll.
• Arrange the rolls on a serving plate and garnish by sprinkling paprika powder on top.
• Serve chilled.

Pulinji

The dark brown coloured sweet and sour dish that finds its place in a corner of a plaintain leaf in a Kerala sadya is an unavoidable dish in any festival of Kerala let it be Onam or Vishu. It is a make ahead dish , so make this today itself as Onam is just around the corner.
Ingredients

tamarind pulp- one lemon sized ball
1/2 tsp turmeric powder
1 tsp chilli powder
salt as required
3tsp coconut oil
6 green chillies, chopped fine
2" ginger- chopped fine
1 small cube jaggery
1/2 tsp mustard seeds
2 whole red chillies
one sprig curry leaves

Method

• Soak the tamarind in 1 cup water and extract the juice. Pour this into a wide bottomed pan. add one more cup of water to this and keep it to boil.
• Add the turmeric powder, chilli powder and salt to this. 
• In a separate pan heat 2 tsp coconut oil. Saute the chopped green chillies and ginger well. Add this to the boiling tamarind mixture.
• Add the jaggery also to the tamarind mix. Cook everything well until the mixture thickens.
• Remove from heat. Heat the remaining 1 tsp coconut oil. Add the mustard. Break the whole red chillies and add . Once the mustard starts spluttering add the curry leaves and pour this over the prepared pulinji. Mix well and serve. 

Neychoru/Ghee Rice

A delectable rice which though is a speciality of the Malabar cuisine is now spread across everywhere with the variation mostly being in the type of rice used. Malabar neychoru uses the tiny cumin shaped rice grains known as the jeerkasala rice. The aromatic rice is roasted in ghee along with other spices ,cooked to perfection and finally garnished with fried onions and ghee roasted dry fruits. This neychoru also serves as base for most of the biriyani recipes from Kerala

Ingredients

2 cups jeerakasala rice
4 Tbsp ghee
2-3 cardamons
3-4 cloves
2"cinnamon stick
few peppercorns
1 bay leaf
1 tsp ginger paste
1 medium onion sliced
few curry leaves
3 1/2 cups water
salt to taste
1tsp lemon juice

Method

• Wash and soak the rice for half an hour. Drain and keep aside.
• In a heavy bottomed vessel, heat the ghee. Once the ghee is hot add the whole spices i.e. the cardomons, cloves, bay leaf and peppercorns. Saute for a few seconds.
• Now add the curry leaves, ginger paste and sliced onion. Saute until the onion turns translucent.
• Add the soaked and drained rice. Fry for 4 to 5 minutes until the rice grains turn dry and is covered with the ghee.
• Meanwhile boil the mentioned amount of water separately.
• Pour this hot water(3.5 cups) into the rice and stir well oh high heat.
• Add enough salt(the water should taste salty to ensure that the ghee rice has the adequate amount of salt).

• Drizzle the lemon juice.
• Once the water and rice starts to boil, reduce the heat to minimum. Close with a tight lid and leave the rice to cook for 10 minutes.
• After 10 minutes, open and fluff the rice with a fork.(if you feel that the rice is not cooked leave on low heat covered for 5 minute more. If there is no moisture at all in the rice and the rice looks as if it needs more cooking you can add 1/2 cup of hot water and cover and cook for 5 minutes but take care not to overcook)
• Garnish with with fried onion, ghee fried cashews and raisins.
• Serve hot with a spicy chicken curry, mutton curry, egg curry,  etc

Vadukapuli Achar/ Wild Lime Pickle

Ingredients

1 big and ripe Vadukapulli naranga/ Wild Lime

1-2 Tbsp Coconut oil

1/2 Tbsp gingelly oil

2 Tbsp chilli powder

less than 1/4 tsp turmeric powder

1/2 tsp fenugreek powder

1/2 tsp asafoetida powder

1 tsp mustard seeds

3-4 whole red chillies

1/4 tsp fenugreek seeds

some curry leaves

salt to taste

1/4 cup vinegar

1/4 cup boiled water 

a pinch of sugar

Method

• Chop the lime into very small cubes.
• In a pan , heat the coconut oil and gingelly oil. 
• Add the mustard seeds. Once they begin to crackle add the red chillies and fenugreek seeds. Fry for a second and then add the curry leaves. Mix well.
• Remove from heat and add the chilli powder, turmeric powder, asafoetida powder, salt and fenugreek powder. Combine everything well.
• Add the vinegar and boiled water. Mix everything well.
• Now add the lemon pieces to this and combine everything well.
• Sprinkle a pinch of sugar finally and mix well.
• When fully cooled, check for seasoning and add more salt and vinegar if required.
• Store in an airtight container.

*

Chicken Pirattal

 A simple chicken dish that requires only a few basic ingredients.

Ingredients

4-5 chicken drumsticks
1 onion, sliced thin
1 Tbsp ginger garlic paste
2 Tbsp coconut oil
1/4 tsp turmeric powder
1 tsp chilli powder
1/2 tsp black pepper powder
salt to taste
few curry leaves
few coriander leaves

Method

• Marinate the chicken pieces with turmeric powder, chilli powder, half of ginger garlic paste, salt, curry leaves, sliced onion and 1 tsp coconut oil, for half an hour to 45 minutes.
• Heat the remaining coconut oil in a frying pan and place the marinated chicken in it. Sear the chicken until it is golden brown on all sides(chicken need not get cooked fully, as we will be cooking it further later on).
• Transfer the seared chicken to another deep pan. Add the remaining ginger garlic paste, coriander leaves and 1 cup water. Cover and cook until the chicken gets cooked completely.
• Once the chicken is cooked and the gravy thickens, transfer the chicken pieces(leaving behind the thick masala gravy) into a serving bowl.
• Mix pepper powder with the gravy of the chicken and pour this gravy over the chicken pieces. Serve garnished with curry leaves.

Muringakka curry

A Kerala style drumstick/ muringakka curry that goes well with rice. This curry gets its tanginess from tomato and gambooge/kudam puli pieces added and hence this curry imparts the flavour of a fish curry. So all the fish curry lovers can make this one, on those days when you go for a vegetarian diet.

Ingredients

2 drumticks/muringakka cut into two inch long pieces
 2 tomatoes cut into medium sized pieces
2 pieces gambooge/kudampuli(washed and soaked in  warm water)
1 onion sliced thin
1 " ginger piece, crushed
2 green chillies, slit
few curry leaves
1/2 tsp turmeric powder
1 Tbsp chilli powder
1 Tbsp coriander powder
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
2 Tbsp coconut oil
salt to taste
For tempering
1 Tbsp coconut oil
3 shallots, crushed
2 whole red chillies
1/4 tsp turmeric powder
1/2 tsp chilli powder
few curry leaves

Method

• In a deep bottomed pan, heat the coconut oil. Add the sliced onions, crushed ginger, green chillies and curry leaves to it. Saute  on a medium flame for one minute.
• Once the onions turn pink and soft, reduce the flame and add turmeric powder. Saute for one minute so that the turmeric powder gets roasted slightly with the onions.
• Add coriander powder and saute well so that the coriander powder also gets roasted well. Then add the chilli powder and fry well , until the raw smell is gone.
• Now add the tomatoes and salt. Mix well. Cover and cook on a medium flame for about 6-7 minutes until the tomatoes are cooked and mashed well, stirrring in between.
• Once the tomatoes are cooked well, add the drumsticks and the kudampuli, followed by the thin coconut milk. Mix everything well and cook covered on a medium flame until the drumsticks are cooked well.
• Finally add the thick coconut milk and mix well. As it begins to boil, switch off the flame and keep aside.
• For the tempering, in a small kadai , heat the coconut oil. Add  red chillies (broken into pieces) and fry until it attains a dark colour. Now add the crushed shallots and curry leaves. Fry until the shallots turn golden brown in colour. Reduce flame to low and add the turmeric powder and chilli powder. Fry for 2-3 seconds and pour this immediately on the prepared drumstick curry and mix well.
• Serve hot with steamed rice.