Urulakizhangu Muringakka Theeyal, Potato and Drumsticks 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 well 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 and chopped garlic. Fry until golden in color.
4. Add in the red chilli powder, coriander powder and fry for 1 minute on low heat.
5. Add in the fenugreek seeds and fry for few seconds. Remove from heat and let il cool completely.
6. Grind it into a fine paste, by adding little water. Set aside.

Curry Preparation:

1. Heat 2 tablespoon of coconut oil in a heavy bottomed pan, splutter mustard seeds.
2. Add in the sliced pearl onions, curry leaves and saute for 1 minute on medium heat.
3. Add in the potato pieces, drumsticks pieces, and saute for 2 minutes.
4. Now add in the turmeric powder, salt and fry for 2 minutes on medium heat.
5. Now add in the tamarind pulp, roasted coconut paste, enough water to cook and mix well.
6. Cover and cook until the potatoes are half cooked for about 7-8 minutes approx.
7. Now add in the okra pieces and mix well, if using. Cook until oil separates and the gravy is slightly thick 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.