Sing Pitta - Drumsticks (Moringa) in a Spicy Yogurt Sauce ~ Day 146

Today's recipe is from an Emmy award winning chef and author Raghavan Iyer's very informative and an amazing cook book called 660 Curries.  This flavorful Rajasthani  delicacy is so simple to make and goes well with any rice dish or roti.  

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Adopted from 660 Curries (p.489-490)

Ingredients:

• Fresh drumsticks - 1 pound, trim the ends off and cut into 2-inch pieces
• or 
• Frozen drumsticks - 1 pack
• Plain yogurt - 2 cups
• Water - 1 cup
• Chickpea flour - 3 tbsp
• Ginger - 1-inch piece
• Green chilies - 4
• Sugar - 2 tsp
• Coriander seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Fresh coriander leaves / cilantro - 1/4 cup, chopped
• Curry leaves - 6
• Ghee / clarified butter - 2 tbsp
• Mustard seeds - 1 tsp

Method:

1. Place the drumsticks in a saucepan and cover with enough water.  Cook the drumsticks until tender. Drain and set aside.  Dry the saucepan.
2. Meanwhile, in a small skillet dry roast the coriander seeds and cumin seeds for 2 minutes or until fragrant.  Cool and grind into a fine powder.
3. In the same skillet, dry roast the chickpea flour for a minute, over low heat.
4. Coarsely grind the ginger and green chilies using a blender or a mortar and pestle.
5. In a mixing bowl, whisk together the yogurt and water.  Add the chickpea flour an whisk thoroughly. 
6. Add the ginger chili paste, sugar, coriander-cumin powder, turmeric powder, salt, coriander leaves, and curry leaves.  Mix well.
7. Heat ghee in the same saucepan.  Splutter mustard seeds.  Add the yogurt mix along with the cooked drumstick pieces.
8. Simmer for 10 minutes, stirring occasionally, until the gravy thickens slightly.
9. Serve hot with steamed basmati rice or roti.