September 04, 2008
Since there are people who love Muringa/Drumstick plant out there and some who even get the Muringakka/Drumsticks, here I am following up the previous post with a thoran/stirfry with coconut made of the fruit of the Drumstick Plant. The fruits are the long stem like objects hanging from the tree resembling actual drumsticks.
Drumsticks are great in a variety of recipes in Kerala cooking. They are particularly indispensable in Sambar and Avial. But there they have a side role where in this thoran, they are the main lead, front and center. You either love them or you don't.
Again, I am just posting this for the fun I had in eating it at home, leisurely pulling off the fruity seeds inside the cooked drumsticks and then chewing and discarding the covering. The drumsticks and the coconut ground into it were from my parent's "organic" :) vegetable patch. (Expatriates, please don't get mad.)
You will need:
Drumsticks- about 10
Green chilies- 3
Garlic- 1 small clove
Coconut-1 cup(grated coconut)
Turmeric- 1/4 tsp
Salt as needed
Coconut Oil-1 tbsp
Mustard seeds- 1/2 tsp
Cut the edges of the drumstick and peel the outer skin lightly. Cut drumsticks into 2 to 3 inch long pieces. Cook it with the turmeric and salt in a little bit of water. The cooking should be on low to medium flame. The thoran/stir fry is semi-dry so adding too much water in the beginning will dilute the flavor and make it watery. When it is half cooked, add 3 green chilies, slit vertically. When the muringakka/drumsticks are cooked fully, they change color to a dull greenish yellow and start coming apart when poked with a spoon.
Meanwhile, grind the coconut with 1 garlic clove to a coarse paste without adding water if possible. Mix it with the cooked drumsticks, taking care not to have too much water in the drumsticks. Mix thoroughly and adjust salt as needed.
Seasoning: Heat the oil and add the mustard seeds. Cover and let the seeds splutter and then add the curry leaves. Pour over the drumsticks and mix. Serve with rice.