Ingredients:
- Drumstick leaf - a cup tightly packed
- Cooked toor dhal - 1/2 cup
- Asafoetida - a pinch
- Sambar powder - 1 tbsp
- Turmeric Powder - 1/4 tsp
- Gingelly oil
- Salt
To grind:
- Grated coconut - 1/4 cup
- Red chillies - 2
- Cumin seeds - 1 tsp
- Coriander seeds - 2 tsp
- Garlic - 3
To temper:
- Gingelly oil
- Mustard seeds - 1/4 tsp
- Red chillies - 2
Preparation :
Clean the drumstick leaves and keep it side. In a pan, add oil and saute the drumstick leaves for few minutes. Then add a cup of water and let it boil for 15 minutes.
Using a mixer jar, grind all the ingredients listed under the section “To grind”. Add the ground paste to the leaves and let it cook until the raw smell of the paste goes off. To that, add asafoetida, turmeric powder, sambar powder and let it boil for few minutes.
Then, add salt and the cooked dhal to the mixture and boil it for 10 minutes. At last, temper the items mentioned in the section “To temper” and add it to the mixture.
Serve hot with rice. It goes well with rice, appalam and snake gourd egg poriyal.
