Aloo Drumstick Kuzhambu is a south Indian Dish. It is a very flavorful gravy with roasted and ground paste simmered in a Tamarind gravy. This gravy goes very well with steamed rice. The Drumstick or Moringa added to any dish makes the dish more flavorful. You would love this dish.
Medium Sized Potato – 3 (cut into thick wedges)
Drumstick – 3 (cut into 2 to 3 inch long pieces)
Oil – 2 tsp
Fenugreek Seeds (Methi) 1/8 tsp
Onion – 1 (chopped)
Tamarind – medium gooseberry sized ball (soaked in water)
Salt – to suit taste
To roast and grind:
Fenugreek Seeds – few
Black Pepper Corns – ¼ tsp
Cumin Seed – ½ tsp
Curry Leaves – from 1 twig
Medium Sized Onion – 1 (chopped)
Grated Coconut – ¼ cup
Coriander Seed Powder – 2 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 pinch
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – ½ tsp
Curry Leaves – from 2 twigs
Whole Red Chillies – 2 (broken)
Asafoetida – one pinch
Dry roast the Cumin Seeds, Pepper Corns, Fenugreek, chopped Onion, grated Coconut, and the Curry Leaves in a pan in medium flame till the Coconut turns golden in color. Switch off the flame. Add Turmeric Powder, Red Chilli Powder and Coriander Seed Power. Stir well. When it cools to room temperature, grind them together to a fine paste with little water.
Heat 2 tsp of Oil in a pan. Add Fenugreek Seeds. Stir for 30 to 40 seconds. Add the chopped Onion. Sauté them till the Onion turns translucent.
Add the Drumstick and Potato Pieces. Add little Salt. Sauté for 3 to 4 minutes in low flame.
Extract the Tamarind juice and add to the vegetables. Add 1 ½ to 2 cups of water. When it comes to a boil, cover with a lid and simmer for 6 to 8 minutes in low to medium flame.
Add the roasted and ground paste. Add more water, if required. Mix well and simmer for 3 to 4 minutes.
Heat 1 tbsp of Oil for tempering. Add Mustard Seeds, Cumin Seeds and Curry Leaves and dried Red Chilies. After few seconds, add Asafoetida. Stir and pour this seasoning to the Kozhambu. Mix well.
Transfer to a serving bowl.