Monday, November 8, 2010

#6 Drumstick Thoran

It is normal to find a drumstick, jackfruit, mango, banana and curry leaves tree in the backyard of almost every home in Kerala. If you venture into the suburban areas, you may even find paddy/rice fields, pepper, tapioca/yuca plants, yams and plantains grown widely. Along with the drumsticks, the leaves are also used to make delicious thorans. "Thoran" is generally a dry vegetable side dish made with finely chopped vegetables and simple seasonings and the key ingredient being grated coconut. Kerala is known for its vegetable cookery and for its vegetarian sub-cuisines. Only the most appropriate cooking techniques are employed for the traditional and economical recipes are used for such vegetables as the drumstick and raw jackfruit. The coconut is coarsely ground along with subtle flavors, in a blender before being added to the dish. . This thoran is especially good when fresh drumsticks are available in the market.

Fresh Drumsticks- 3
Coconut grated-1/4 cup
Cumin seeds- 1/4 tspn
garlic- 1/4 tspn
Tempering with red chilli and curry leaves.
1/4 tsp mustard seeds
Channa dal 1/2 tspn
Chilli powder- 2 pinches
haldi-2 pinches
salt and oil to taste
1. Wash drumsticks well and with a knife take off the ends of the Drumsticks
while peeling the thin skin along the way down. Do not remove the drumstick flesh when you do this.
2. If it is easier, you may use a potato peeler and peel the skin off the surface.
3. Cut the drumstick into 3 inch long sticks. Cut each stick lengthwise to make two halves.
4. Grind coarsely the Coconut, chilli, cumin seeds and garlic in a blender.
5. Add salt, haldi, ground coconut mix from step 4. and 1/2 cup water to a pan along with the drumstick halves and cook until they are just cooked.
6. Remove from fire and keep aside. It should have very little liquid at the bottom.
7. Place a skillet on the fire, add oil and tempering seasonings- channa dal, mustard, 1 red chilli and the curry leaves from 1 sprig.
8. When the spluterring stops, add the drumstick-spice mixture and stri fry until it is completely free of water but not too dry.
9. This is a very tasty side dish with rice and goes well with Kalan and any mezhukkupuratti.

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