Muringayila Curry ~ Drumstick Leaves in Ground Coconut Sauce
Servings 4
Ingredients
- 4 cups drumstick leaves washed well and drained
- Salt to taste
- FOR GRINDING:
- 1 cup grated coconut
- 1 tsp fennel seeds
- 1/2 tsp turmeric powder
- 6-8 pearl onions
Instructions
- Grind all ingredients under "for grinding" to a smooth paste by adding little water. Set aside.
- Boil the drumstick leaves in a "chatti" (earthern pot) with sufficient water and some salt till done. Do not add more water, since it will not dry much.
- Once the leaves are done, add in the ground coconut paste and simmer for a minute. Do not boil the mixture as the coconut paste may break. Switch off immediately.
- Serve hot with pathiris, rice or pooris - really it tastes awesome with pooris!
Notes
You can temper the curry by spluttering some mustard seeds in coconut oil. Sometimes we do, sometimes we don't!