DRUMSTICK CURRY KUZHAMBU

Moringa Oleifera is the botanical name of drumstick tree. 

Scientists state that the moringa tree possesses unique and excellent source of protein and iron and hence it promises the million and million people of impoverished communities who are in need of dietary supplements such as minerals and vitamins.Fresh murungai or drumstick pods are possessing the considerable amounts of Oleic acid, mono-saturated fat.

Vitamin A and vitamin C are packed in the fresh pods that satisfy the daily requirements of the minerals and vitamins.(Intake of 100 gms of murungai pods)
Moreover the pods contain the good amount o many B complex vitamins such as folates, vitamin B6 and Thiamin. Riboflavin and Niacine are o enzymes containing in the pods  are great support in metabolic activities.

We will make use of these valuable drumstick pods having in our regular diet by various delicious methods of cooking. 

Now we will get one of the delicious cuisine of Kongu folks.

Ingredients:

Moringa pods ten cut into pieces.
Shredded coconut one cup
Pearl onion peeled off one cup
Red chilies four
Coriander powder one tablespoon
Cinnomon, star anise, cloves three, cumin seeds one spoon, pepper seven, fennel seeds one spoon, poppy seeds one spoon to be roasted and powdered one tablespoon
Hybrid tomato two finely chopped
Ginger and garlic paste one tablespoon
Bay leaves two
Fried gram one tablespoon
Mustard seeds one spoon
Red chilly powder one spoon
Salt to taste
Sesame oil one tablespoon to temper
and one tablespoon final addition as top up
Turmeric powder one spoon
Curry leaves one sprig
Chopped coriander leaves one cup







Procedure:

Heat the frying pan with oil.

Add mustard seeds.

Followed by the cinnomon two, cloves two, cardamom one, bay leaves red chilly one split, shallots and curry leaves.

Add turmeric.

Let the flame be in low medium.

Saute until the shallots turn transparent.

hen add moringa pieces, and tomato dices. 

Saute well.

Allow to fry for a few minutes.

Add coconut and masala paste.

Saute again for a while. 

Then add adequate water an salt.

Allow to cook the moringa pod pieces until tenderness.

Add coriander leaves and finally top up with sesame oil.

Check the salt.

Switch off the flame.

Now the flavorsome and delicious curry kuzhambu is ready to have.














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