Murungakai Paal Curry

Ingredients:
Drumsticks – 5
Cashewnuts – 50 gms
Coconut – 1
Green Chillies – 5
Red Chillies – 5
Ginger – 1/2 inch piece
Turmeric Powder – 1 tsp
Coriander Powder – 2 tsp
Cumin Seeds – 1 tsp
Garlic Cloves – 6
Mustard Seeds – 1 tsp
Vinegar – 1/4 cup
Salt as per taste
Oil – 2 tbsp

Method:
1. Boil drumsticks with a little turmeric powder and salt in 1 cup of water till tender.
2. Reserve.
3. Grind the coconut and extract thick milk.
4. Soak the Cashewnuts in water for 30 minutes and boil them in water till soft.
5. Drain, add to the coconut milk and simmer once.
6. Heat 2 tbsp oil and fry ginger, green chillies, red chillies, turmeric powder and coriander powder, mustard and cumin seeds and garlic.
7. When browned, add the cashewnuts and the drumsticks with the coconut milk.
8. Simmer till well blended.
9. Add vinegar and salt and simmer once.
10. Serve hot with rice.