FTC Forum
Special Category => சமையல் கலசம் => Topic started by: MysteRy on October 30, 2014, 08:23:17 PM
-
Drumstick and Cashew Curry:-
(https://scontent-b-sin.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/9280_221962587935084_1107492954_n.jpg?oh=d504a96aa260c575478ca00ceb5a9b46&oe=54AD4DA9)
Soaking Time: 30 Minutes
Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients:-
For The Paste (makes Approx. 2 Tbsp)
--------------------------------------------
2 tsp coconut oil or any other refined oil
1/2 tsp cumin seeds (jeera)
25 mm (1") piece ginger , roughly chopped
2 small green chillies , roughly chopped
2 whole dry kashmiri red chillies ,broken into pieces
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds
5 to 6 cloves garlic
Other Ingredients
---------------------
1 drumstick drumsticks (saijan ki phalli / saragavo) , cut into 100 mm(4") pieces.
1/2 cup broken cashewnuts (kaju)
1/2 cup thick coconut milk
salt to taste
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
Method:-
For the paste
----------------
1. Heat the oil in a kadhai, add all the ingredients and sauté on a medium flame for 2 to 3 minutes. Keep aside.
2. When cool blend in a mixer to a smooth paste, adding little water if required.
How to proceed
-------------------
1. Boil a vesselful of water, add the drumstick pieces and cook on a medium flame till they turn soft. Drain and keep aside.
2. Soak the cashewnuts in ¾ cup of water for half an hour and drain.
3. Combine the cashewnuts and coconut milk in a deep pan and simmer for 5 to 7 minutes or till the cashewnuts turn soft.
4. Add the drumstick pieces, prepared paste and salt, mix well and cook for 7 to 8 minutes. Keep aside.
5. For the tempering, heat the oil in a small pan and add the mustard seeds.
6. When they crackle, pour the tempering over the curry. Serve hot...