Showing posts with label Drum Stick. Show all posts
Showing posts with label Drum Stick. Show all posts

July 7, 2014

Nuggekayi togari bele saaru recipe - Drumstick tuvar dal curry

Drumstick Thoor dal Curry
Nuggekayi togari bele saaru recipe - This 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. 

Preparation time 15 minutes
Cooking time 20 minutes
Serves 3.

  • 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


1.  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.

2.  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.

3.  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.

February 14, 2013

Nuggekayi, badnekayi sambar recipe - Drumstick brinjal sambar

drumstick brinjal sambar in a serving plate
Nuggekayi, badnekayi sambar recipe - Drumstick and brinjal have always been my favorite vegetables. These are another such combination which can be used to make sambar. Sambar is a South Indian signature dish served with idli, dosa, uttappa, vada or steamed rice. In this sambar recipe, drumstick and brinjal is boiled to soft and added to the cooked toor dal. This traditional sambar can be prepared quick with easy steps. I make it often, it makes a delicious accompaniment to South Indian main meal. This sambar has an awesome flavor. Try this simple recipe and enjoy the taste of South Indian cuisine.

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - serves 4

  • 1 cup toor dal
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds / jeera 
  • 10 fenugreek seeds 
  • 3 cups water
  • 3 large sized drumsticks 
  • 1 medium sized purple long brinjal 
  • 1/2 tsp mustard seeds
  • 3 medium  sized onions, thinly sliced 
  • 7-8 curry leaves
  • 2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 4 tbsp sambar powder 
  • 1 large sized tomato, finely chopped
  • 1 small lemon sized tamarind 
  • 2 tsp jaggery powder
  • 2 tbsp grated fresh coconut 
  • 2 tsp 0il
  • Salt to taste

  1. Wash and drain the toor dal. Add ginger, fenugreek seeds, cumin seeds, and turmeric powder along with 3 cups of  water to it. Pressure cook till the dal becomes soft. Mash the dal well and keep it aside.
  2. Wash, peel and cut  the drumsticks into length wise pieces. Wash and cut  the brinjal into medium sized pieces. 
  3. Boil 3 cups of water and cook drumsticks. When they half cooked, add brinjals and cook till the drumsticks become soft. 
  4. Soak the tamarind in little water and squeeze out thick pulp from it. Keep it aside. 
  5. Heat oil in a deep pan and add mustard seeds. When they splutter, add onions and fry till they turn into golden brown. 
  6. Then add chilli powder, sambar powder, turmeric powder and tamarind pulp and fry for 2-3 minutes. Now add tomatoes and fry till they becomes soft. 
  7. Grind coconut into smooth paste. Add it to the tomato mixture. Then add the cooked dal,  cooked drumsticks and brinjals along with the drumstick water. Add jaggery  and salt.
  8. Add sufficient water to get the desired consistency of the sambar. Cook for 5 minutes on low flame.
To temper
  1. Heat 2 tsp oil in a  small pan, add 1/2 tsp of mustard seeds to it.When they splutter add red chilli pieces and fry for a few seconds.
  2. Pour this seasoning over the boiling sambar. Garnish with chopped coriander leaves.
  3. Serve the sambar hot with  dosa, idli, uttappa, vada or steamed rice.

sambar ready to serve