Nuggekayi togari bele saaru is a Udupi speciality. A curry made with drumstick and toor dal is a great accompaniment for hot rice. This curry is simply adorable with the combination of coconut. This saaru is remarkably popular and my all-time favorite. Whenever I have this saaru, I need an extra bowl of rice. I think, it is very important to mention here that drumstick is very nutritious and its popularity is because of its taste and nutritive value. Vitamin C is plentiful in drumstick. It also contains Dietary Fiber, Potassium, Magnesium and Manganese. So, I am generous in adding drumsticks in curries and sambar.
3 large drumsticks / nuggekayi, cut into pieces
1 large onion, chopped
1 cup cooked dal
1/4 cup chopped corinader leaves
2 tsp oil
3-4 curry leaves
Salt to taste.
Grind to Paste
1/2 cup fresh coconut
15 fenugreek seeds / methi, fried
2 tsp coriander seeds, roasted
4-5 red chillies, fried to brown
1/2 tsp cumin seeds / jeera
1/4 tsp mustard seeds, spluttered
1/2 tsp garam masala
2 -3 flakes garlic
1 large grape size tamarind
1/2 tsp turmeric powder
Drumstick toor dal curry recipe.
Wash the drumsticks thoroughly. Scrape the outer skin very lightly and cut them into lengthwise pieces. Heat the oil in a pan and add the curry leaves and onion. Saute for a while and add the drumsticks. Add 2 glasses of water and bring it to boil. Further, cook covered till the drumsticks become soft.
Mix the ingredients mentioned under " Grind to Paste " together and grind to a smooth and thick paste with some water. Once the drumsticks become soft, add the cooked dal, the ground masala paste and salt. Add water if required to make the desired consistency gravy.
Bring it to boil. Once the curry boils, add the chopped coriander leaves and boil it covered on low flame for 2-3 minutes. Remove from the flame and serve hot with hot rice. Papad, pickles and vegetable stir fry as side dish goes well with it.