Murungakkai Poriyal

Ingredients

• - 250g drumstick (moringa pods)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare drumstick: Wash 4-5 fresh drumstick (murungakkai) pods. Scrape the outer skin lightly. Cut into 2-inch pieces.
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. 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. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add shallots: Add 5 sliced shallots and cook 3 minutes until soft.
6. Add cooked drumstick: Add the parboiled drumstick pieces and toss gently to coat in the spiced oil.
7. Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2-3 minutes.
8. Add salt and adjust: Season and taste. The drumstick should be tender and flavourful.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss gently on high heat 1-2 minutes.
10. Serve: Murungakkai poriyal is eaten by squeezing the cooked flesh from the outer skin — serve with rice and sambar.