Drumstick Delights: Two Regional Recipes from North and South India

Ingredients:

• 2–3 drumsticks (cut into 3-inch pieces)
• 1 cup toor dal (pigeon peas)
• 2 tbsp tamarind pulp
• 1 onion (sliced)
• 1 tomato (chopped)
• 2 tsp sambar powder
• ½ tsp turmeric
• Salt to taste
• 1 tbsp oil or ghee
• Mustard seeds, curry leaves, and dried red chili for tempering

Method:

• Pressure cook the dal with turmeric until soft. Mash it lightly.
• In a pan, heat oil and splutter mustard seeds. Add curry leaves, red chili, and onion.
• Add tomato and cook until soft.
• Add drumsticks, sambar powder, salt, and tamarind pulp with some water. Simmer until drumsticks are tender.
• Add the cooked dal, mix well, and simmer for 10 more minutes.

Serve hot with steamed rice and ghee.

Drumstick Masala Curry (North Indian Style)

Drumstick Masala Curry – A North Indian Flavour Explosion

Ingredients:

• 2–3 drumsticks, cut into pieces
• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chili powder
• Salt and oil as needed
• Fresh coriander for garnish

Method:

• Heat oil, add cumin seeds, and let them crackle.
• Add onions and sauté until golden. Add ginger-garlic paste and fry briefly.
• Mix in tomato puree and spices. Cook until oil separates.
• Add drumsticks and about a cup of water. Cover and simmer until soft.

Garnish with coriander and serve with roti or jeera rice.

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