1. Drum stick – 2 to 3 full length – cut into 2″ long pieces
2. Coconut – grated – 2 table spoon
3. Red chillies – 3
4. Dhania seeds – 1 teaspoon
5. Chana dhal – 1 teaspoon
6. Tomato – 2 mediumsize
7. Curry leaves – a handful
8. Onion – 1 medium size cut length wise
9. Tamarind juice of – 1 lemon size with one cup of water (175 ml)
10. Mustard seeds ( kadugu )
11. salt to taste
12. Oil 30 ml
Method
1. Grind coconut, Dhania seeds, Red chillies , chana dhal with little or no water into a fine paste
2. Heat kadai, add oil & mustard seeds. when it is done add onion & fry for 3 minutes in medium flame.
3. Add tomatoes , and fry till it becomnes mushy
4.Add Drum sticks , mix well and cook for 5 minutes
5. Add tamarind water and cook, covered for 10 minutes
6. Add salt & cook for 2 minutes
7. Add ground paste & mix well and simmer for 3 more minutes
8. Add curry leaves and remove kadai from stove
9. Serve hot with rice and/or rotis
Note (a)- More water can be added if we want a thin gravy; Can be dry also with less water
Note (b) – Instead of Drum stick – kovakkai can also used. while using kovakkai use Ground nuts & ellu ( 1 teaspoon ) instead of Chana dhal Note
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