Delicious drumsticks take centrestage

• In a large saucepan, heat the olive oil over medium heat. 
• Add the onion, garlic and cumin. Sauté it.
• Add the lentil and drumstick and sauté for a further 30 secs. Add the salt, pepper and mix quickly.
• Add the water, close the lid until the drumstick and lentils are cooked through. 
• Finally check the seasoning with fresh coriander then blend it into fine texture and strain it 
• Garnish with roasted cumin and then serve it hot.

• In a thick bottom pan roast all the theeyal masala ingredients together until it gets brown colour
• Cool it and grind it in a smooth paste and keep it a side
• Take a thick bottom pan. Add coconut oil once the oil get heat add mustard seed, cumin seed after crackles add Chop ginger, garlic and whole red chilli sauté it nicely, add shallots and drumstick together and sauté it nicely.
• Once it partially done add the powder masala as well the grounded masala.
• Cook until the oil oozed out from the gravy.
• Add the tamarind pulp and jaggery with a little bit of water and cook 
• Cook nicely in a high flame. Check seasoning
• Garnish it with Fried sliced shallots, curry leaves and few whole red chillies and serve hot.

• Heat the pan and add a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. Remove the spices and keep aside. In the same pan, fry coconut until golden brown stirring continuously in low flame. 
• Grind coconut and spices together to a smooth paste adding little water and keep it ready.
• Cut the drumsticks in to lengthwise, and then boil them with salt & turmeric keep the drumstick and stock water separately.
• Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice.
• Heat the pan and add coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chilies, curry leaves, pearl onions and garlic.
• Sauté nicely on medium flame until it turns transparent.
• Add chili powder, coriander powder, turmeric powder, cumin powder and salt needed. Sauté for a few minutes. Then add the boiled drumsticks with the water.
• Add the ground paste and sauté for a further 2-3 minutes.
• Add tamarind water and boil until it thickens.
• Serve with hot steamed rice or coconut rice.

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