Hello, my dear readers! I know you might be wondering about my whereabouts for quite some time now. Well, I must admit here that I have been having a lot of fun travelling with family and having a gala time amidst nature and beautiful places. A break is always good and especially when you are away from cooking and daily chores. However busy and away I am from cooking, the passion or cooking ghost as you may call is always haunting me wherever I go. So, I get back to cooking as soon as I am home to calm my inner ghost.
Let’s discuss today’s post now. There are few vegetables that lure me whenever I see them in my local vegetable shop, one of them is drumstick (sahijan/saravgi) and its leaves. As all of us know very well that drumsticks leaves are most nutritious part of the drumstick tree, they are significant source of vitamins, manganese and proteins. When I saw fresh tender leaves of drumstick in the market, without any second thought and plan, I picked it up. Although delicious dals or stir fries can be made with it, I preferred to make tantalizing Kadhi. So simple, so tempting, so nutritious, here is how to do it….
2 nos, drumsticks, peeled and cut in 2½ -3inch length
1 cup, drumsticks leaves (stalks to be discarded)
1 cup, curd(dahi)
3 tbsp, besan(gram flour)
½ tsp, turmeric powder
3 cups, water
1 tsp, cumin seeds
1 sprig of curry leaves
1 tsp, ginger, grated/paste
1 tsp, garlic paste
1 tsp, green chili paste( you may add more for spicy palate)
1½ tsp, saunf (fennel) powder
Generous pinch of hing(asafetida)
2 tbsp, oil
1 tsp, sugar
Salt as per taste
1 tsp, mustard seeds
½ tsp fennel seeds(saunf)
Few curry leaves
4 whole dry red chilies( broken into 2)
Combine together curd, water, gram flour(besan) and ½ tsp turmeric powder(haldi). Whisk well or
blend it in a blender to a pulse to make a smooth lump free mixture. Keep it aside.
In a heavy bottom pan, heat oil. Add cumin seeds and curry leaves. Allow it to crackle.
Add hing (asafoetida). Add drum sticks and its leaves and sauté for 2 to 3 mins.
Add ginger, green chili paste, fennel powder, garlic paste. Saute very well.
Cover and cook for 2 to 3 mins.
Reduce the heat to low. Add the blended curd mixture stirring continuously to avoid curdling.
Add salt and 1 tsp sugar. Allow it to boil. Keep stirring.
Once it starts boiling, cover and simmer for 15 to 20 mins or till the drumsticks are well cooked.
Adjust the consistency and seasoning of the kadhi as per your requirement.
Cook for another 3 to 4 mins.
Heat oil in small pan. Add mustard, allow it to crackle
Add fennel seeds and curry leaves, fry for few seconds
Add broken red chilies, fry for another few seconds.
Pour this tempering immediately over the prepared kadhi and cover.
Enjoy with hot steamed rice or khichdi