Drumsticks, or moringa, are popular in India. These long stems stick out obtrusively in vegetable markets and shops and are quite irresistible to me. The leaves are also edible and seasonal, and there is always a rush for them when they appear briefly. Moringa is also commonly used in Africa and parts of Southeast Asia.
Byadagi chillies are a variety of long, thin, bright red chillies known for their aroma and deep colour. They are mainly grown in the state of Karnataka, India. They have a medium heat level, a smoky flavour, and a mild spice. They are often used more to colour the dish than to spice it up.
This is a lovely curry. The sweetness of the jaggery and tartness of the tamarind complement the mild spice of the chillies. The sweet flesh of the drumsticks is beautifully spiced, and this curry will shine on any table.
This is a distinctive cookbook on Karwar cuisine that I adore. The food is intense and authentic, and every recipe I have cooked from it is absolutely delicious. I really have no memory of where and when I bought this cookbook, but I am so glad it is on my shelf. I highly recommend it to those who want to master and enjoy this unique cuisine.
For more recipes from the wonderful cookbook, click here.
Ingredients:
3 drumsticks, cut into 2-inch pieces
5 cups water
1 teaspoon salt
3-4 Bydagi chillies
1/2 tablespoon coriander seeds
1/2 tablespoon black gram (urad) dal
1/4 teaspoon mustard seeds
1/2 cup water
2 tablespoons oil
11/2 teaspoons tamarind concentrate
2 tablespoons jaggery
1/2 teaspoon turmeric
Salt, to taste
1/2 cup cooking liquid from the drumsticks
Add the drumsticks to a pot with the water and salt. Bring to a boil and simmer for 20 minutes or till the drumsticks are tender. Remove the drumsticks, keeping the cooking water.
Dry roast the chillies, coriander seeds, and dal and mustard seeds individually until they are toasted and aromatic. Cool and grind to a fine powder in a spice mill. Mix into 1/2 cup water.
Heat the oil, add the spice paste, and fry on very low heat for about 5-6 minutes until the paste dries out and the oil pools to the surface.
Add the tamarind, jaggery, turmeric, salt and water and bring to a simmer. The curry will begin to thicken again in about 2-3 minutes.
Add the cooked drumsticks and simmer for 10 minutes till the curry is almost dry and the tamarind is no longer raw. The oils should be floating in small pools on the surface.
Serve hot with rice or sanna bread.