Murungakkai Poriyal

Method

1. 1

   Prepare drumstick: Wash 4-5 fresh drumstick (murungakkai) pods. Scrape the outer skin lightly. Cut into 2-inch pieces.

2. 2

   Parboil: Pressure cook drumstick with a pinch of turmeric, salt and half cup water for 1 whistle. Or boil in water 8-10 minutes until just tender. Drain.

3. 3

   Make tempering: Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add shallots: Add 5 sliced shallots and cook 3 minutes until soft.

6. 6

   Add cooked drumstick: Add the parboiled drumstick pieces and toss gently to coat in the spiced oil.

7. 7

   Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2-3 minutes.

8. 8

   Add salt and adjust: Season and taste. The drumstick should be tender and flavourful.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss gently on high heat 1-2 minutes.

10. 10

    Serve: Murungakkai poriyal is eaten by squeezing the cooked flesh from the outer skin — serve with rice and sambar.