Drumsticks Poriyal (South Style Drumsticks Sabzi)
We South Indians swear by this superfood. Drumsticks have been termed as “Superfood” by renowned dieticians and nutritionists and everyone is trying to find ways and means to include the same in their diet. However, we South Indians have never stopped eating this vegetable ever!! We cannot imagine a Sambar or an Avial without the inclusion of drumsticks.
Drumsticks are high in calcium, iron and other essential minerals. A good option for diabetics as it controls the blood sugar levels. Ensures smooth and supple skin. Excellent to include by pregnant women in their diet. It also improves sexual health.
My Ma made the most amazing Sambar at home and I say this with all honesty. A sambar certifies to be fingerlicking or tasty only when the aroma refuses to leave your hands even after washing and my mother’s Sambar just did that. That’s the magic of great cooking. After she expired, I stopped having sambar. It’s been 10 plus years since I have tasted it. Absolutely no regrets. I can just close my eyes and still sense the aroma and taste.
PS – I was a sambar maniac and had it almost 4 days in a week.
Although I do make drumsticks sambar at home for Narayan but then I miss eating it. Hence, found a way of including drumsticks in our diet by making a quick poriyal (in south it means stir fry). Usually to be paired with rice and some dal or rasam / molagutal down south. This dish is a huge hit at my place.
Mumbai markets stock drumsticks the entire year so finding the same is not difficult. Although the best ones arrive in summer season. Soft centres with pulp. Good time to make soups as well.
Get a batch of drumsticks and enjoy this superfood! The recipe is super easy with most of the ingredients available at home.
This recipe serves 2 to 3 persons
- Drumsticks – 10 – 12 nos.
- Coconut – ½ cup (grated)
- Green chillies – 2 nos.
- Curry leaves – 1 sprig
- Mustard Seeds – 1 tsp
- Coconut Oil – 2 tsps
- Dry Red Chilly – 2 nos.
- Salt as per taste.
- Wash the drumsticks well, peel them by removing the tough green part. Don’t remove everything, try to retain some part of it. Drumsticks should be fresh, thick (pulpy inside). Don’t purchase long and slim looking drumsticks that lack the pulp. Cut them in 2 inches length.
- Take ½ glass of water in a kadhai, bring it to a boil, add these drumsticks with salt and lightly steam them for 5-8 minutes. Don’t overcook it. It should be tender & shouldn’t break. Drain the water, if any left, keep the steamed drumsticks aside.
- Grate the coconut, add the green chillies & grind them well.
- In the kadhai, add coconut oil, once hot, add the mustard seeds, let it splutter then add the dry red chillies, curry leaves and throw in the steamed drumsticks. Mix well.
- Add the grated coconut and chilies mixture and give it one stir.
- Switch off the gas and serve it hot.
Note – If you plan to make it for kids, then just add grated coconut. Do not add chillies.
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