Ingredients:
1 tsp salt (to taste)
7-8 drumsticks, cut into 2 inch pieces
1 tbsp powdered jaggery
1 medium sized onion, finely chopped
Spice paste
2 tsp oil
5-6 dried red chillies
3 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp husked black gram dal
3/4 tsp black peppercorns
1 tsp cumin seeds
1 medium lemon sized ball of tamarind, without seeds or strings
2-3 cloves garlic (optional)
1/2 tsp turmeric powder
1 cup grated fresh coconut
Tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp husked black gram dal
1 sprig curry leaves
Garnish
2 tbsp finely chopped coriander leaves
Method:
1. Place 2 cups water with salt in a frying pan over high heat and bring to boil. Add drumsticks, lower heat and simmer for 10 minutes till tender. Set aside with its cooking liquid.
2. Heat oil for spice paste in a pan. Add red chillies, coriander seeds, fenugreek seeds and dal. Fry over low heat, tossing gently till chillies and spices are fragrant and dal turns golden.
3. Combine fried ingredients with remaining ingredients for spice paste. Grind to a smooth consistency, gradually adding 1/2 cup of water.
4. Add jaggery and spice paste to pan containing drumsticks. Mix gently and place pan over low heat. Simmer for about 10 minutes, stirring occasionally, till well blended.
5. Heat oil for tempering in a small pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add onion and fry till golden. Pour contents of pan over cooked drumsticks.
6. Garnish with coriander leaves and serve hot with rice.
