- Cheria Ulli (Shallots) -200 grams, peeled and cut into half
- Muringakka (Drum stick) – 1 or two peeled and cut into pieces (2.5 inch approx)
- Curry leaves -4 sprigs of
- Tamarind Pulp – 2 -3 Tbs
- 1/4 teaspoon of turmeric powder
- 3 tablespoons of oil
- Salt – to taste
- Coconut paste : To be Roasted And Ground To Paste
- Coriander Powder – 1 -2 tsp
- Red Chilies – 6 – 7
- Turmeric Powder – 1 pinch
- Methi powder – 1 pinch
- 1 cup of freshly grated coconut
- In a small pan pour 1 tsp coconut oil and fry the grated coconut. Once the colour turns golden brown add the spices till the nice fried smell comes, make sure to do it on lower flame as otherwise it will be burned.
- Grind it immediately, don’t add water at all. Once the paste is done, you can see oil oozing from it.
- Heat the oil in a heavy bottomed pan; add in the curry leaves and the halved shallots. Saute on medium heat until the shallots are tender and have turned golden brown. Add the drumsticks pieces. This takes a good 10 minutes.
- Once the onions and drumstick pieces are well roasted in the oil; add in the tamarind water , salt and the roasted coconut paste. Stir all the ingredients well and simmer on low heat for about 10 minutes. Add curry leaves and
Turn off the heat and transfer to a serving bowl