Muringakka Ulli Theeyal, Drumsticks and Pearl Onions in Roasted Coconut Curry

Initial Preparation:

1. Scrape the drumstick using a knife, to remove the outer dark green layer. Wash and cut into 2 ½ inch long pieces. Set aside.
2. Soak tamarind in warm water for 15 minutes, then squeeze it to extract the pulp. Strain to a bowl and keep it aside.
3. Heat 1 tablespoon coconut oil in a pan, add in the grated coconut, chopped garlic and pepper corns. Fry until golden in color.
4. Add in the red chilli powder, coriander powder and fry for 10-15 seconds on low heat.
5. Then add in the fenugreek seeds and fry for few seconds. Remove from heat and let il cool completely.
6. Grind the roasted coconut mixture along with enough water and make a fine paste. Set aside.

Curry Preparation:

1. Heat 2 tablespoon of coconut oil in a heavy bottomed pan, splutter mustard seeds.
2. Add in the halved pearl onions, curry leaves and saute until the pearl onions are slightly brown on medium heat.
3. Add in the drumsticks pieces, and saute for 2 minutes.
4. Now add in the turmeric powder and fry for few seconds.
5. Now add in the roasted coconut paste and combine well.
6. Then add in the tamarind pulp, salt, enough water to cook and mix well.
7. Cover and cook until the drumsticks are cooked well and the oil separates for about 10 minutes on low heat.
8. Remove from heat and serve warm.

Notes:

• Add tamarind paste as batches. Mix well and taste the curry after each addition. Adjust according to your taste.