Murungaikai Puttu / Drumstick Pulp stir fry is the most healty stir fry recipe i would say. The term ‘Puttu’ means steamed cakes. In this recipe drumstick must be steamed and the pulp must be removed and then stir fried. I have simplified the task of steaming by pressure cooking. The Pulp can be easily removed from the skin and then tampered. Now it is very easy to eat. No messy job anymore. It serves as a good side dish for Rice and any veg gravy or with rotis.
Murungaikai Puttu / Drumstick Pulp stir fry
Marination time: 10 Min | Cook time : 30 Min | Total time : 40 Min
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste:Mildly Spicy
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste:Mildly Spicy
Ingredients
For Pressure Cooking Drumstick
Drumstick – 15
Water – as required
Salt – to taste
Turmeric Powder – 1/2 teaspoon
Other Ingredients:
Oil – 1 tablespoon
Mustard- 1/2 teaspoon
Cumin Seeds – 1/2 teaspoon
Urad Dal – 1/2 teaspoon
Onion – 1 chopped
Curry Leaves – 2 or 3 springs
Garam Masala or Chilli powder – 1 teaspoon
Coconut – 2 tablespoon
Coriander Leaves – for garnishing
Salt – to taste
Step by Step Photos on how to make Murungaikai Puttu / Drumstick Pulp stir fry
- Chop the drumstick into 2 inch pieces and add them into a pressure cooker. Add enough water, salt and turmeric powder into the pressure cooker. Pressure cook for 3 whistles in medium flame or until the drumstick gets soft. Allow the pressure cooker to release pressure on its own. Open the pressure cooker. Allow it to cool down. Drain the water completely.
- Using a spoon, Remove the pulp from the drumsticks and discard the outer skin. Heat oil in a wok. Add in Mustard, Cumin seeds and Urad Dal. Allow them to splutter.
- Add onion and curry leaves and saute until glossy. Add in the drumstick pulp. Mix gently.
- Add in chilli powder/garam masala and salt to taste and keep sauting for 5 min in low flame.
- Add in coconut and gently mix them. Cook until the mixture is cooked well. Switch of the flame.
- Garnish with Chopped Coriander Leaves.
Notes:
- While pressure cooking do not overcook or the drumsticks would get pasty consistency and difficult to extract the pulp.
- Urad dal can be replaced with fennel seeds. It gives a nice flavour.
Never heard this.. Looks yummy and definitely healthy ?
Wow….the wonderful aroma of drumstick pulp and that excellent taste! Awesome!
ohh never tried mashing the pulp out and then tempering it. Almost like a drumstick Bharta.
Super recipe…looks yummy
http://mumbai2melbourne.com/mango-phirni-mango-rice-puddingg/