A curry made from the unripe drumstick pods sauted in tomatos & onions gravy with added peanuts paste and some mild spices. The peanut paste gives the unique flavour to the curry.
There are lots of medicinal values in drumsticks.
The tender drumstick pods acts as a preventive against intestinal worms.
Drumsticks other miraculous quality is,-its ability to purify water. They have been used by households for centuries. But it has only recently been tested commercially. Powdered Moringa seeds, when added to murky, bacteria-laden water, act as a coagulant, binding to the bacteria and silt and falling to the bottom of the vessel. The clean water can then be poured out.
The pods made into a soup are prescribed as a diet in sub-acute cases of enlarged liver and spleen, articular pains, tetanus, debility of nerves, paralysis, pustules, patches and leprosy.
Drumsticks - 2-3 medium - Chopped into two inches pieces
Onion - 2 medium thinly sliced
Tomatoes - 3-4 medium sized
Tamarind pulp extracted from 2 lemons size tamarind.
Peanuts - 1 heaped tbsp , roasted and skinned
Grated dry coconut - 1 tbsp
Garlic pods - 2
Chili powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves - handful
Red chilli - 2
Oil - 2 tbsp
Heat a deep pan with oil. When it is warm enough add red chilli and curry leaves followed by sliced onion.
Add some salt and saute for a moment. Then add chopped tomatoes and saute them for a while until soft.
Add the drumsticks, mix every thing and add 2 cups of water and cover it with lid.
In the mean time blend the peanuts, coconut, garlic, coriander and chilli powder into fine powder. You can even make it into fine paste by adding little bit of water.
Add the peanuts mixture into the curry along with the tamarind pulp and allow it to cook thoroughly until the drumsticks get tender.
Remove from the heat and serve it with plain rice or with Raagi sangati.