MurungaiKai Theeyal / Drumstick Theeyal is a side dish that can be served with steamed rice and any veggie stir fry Generally MurungaiKai Theeyal / Drumstick Theeyal has a very strong flavour of spiceness and tanginess. Now we are in the season of May and this is the time when i get Drumstick in abandunce. So i decided to make theeyal with drumstick. I have also shared Drumstick Brinjal Gravy / Murungaikai Kathirikai Theeyal in this space.
MurungaiKai Theeyal / Drumstick Theeyal
- 2 Medium Drumstick
- 1 Tablespoon Coconut Oil
- ½ Teaspoon Mustard
- ½ Teaspoon Cumin
- 8 Shallots
- 2 Spring Curry Leaves
- 2 Big Tomato Chopped
- Salt to taste
- ½ Teaspoon Turmeric Powder
- 2 Teaspoon Coriander Powder
- 1 Teaspoon Chilli Powder
- Tamarind Amla sized
- Water as Required
- 3 Green Chilli
For Coconut Paste
- ½ Cup Coconut Grated
- 8 Shallots
- 4 Pods Garlic
- 1 Spring Curry Leaves
- Add all the ingredients mentioned under For coconut paste and blend them into a smooth paste. Set it aside.
- Add in the tamarind into water and leave it for 30 minutes. Now mash the tamarind extract the pulp and discard the waste. set it aside
- Heat oil in a wok. Add in Mustard and Cumin and allow them to splutter.
- Add in onion and curry leaves and saute them until onion gets glossy.
- Add in chopped tomatoes and salt to taste and cook until mushy.
- When the tomatoes are cooked mushy add in the drumstick, green chilli, tamarind water, turmeric powder and cook for few minutes.
- Add in salt to taste. Add in Coriander powder. Mix gently.
- Add in coconut paste. Cook until the masalas blend well.
- Add in red chilli powder, Mix gently. Cook until the masalas blend well
- Spicy and tangy theeyal is now ready to serve.
- Do not over cook after adding the drumstick or it would get fibrous.
Step by step photos on how to make MurungaiKai Theeyal / Drumstick Theeyal:
- Add Coconut, Shallots, Garlic and Curry Leaves into a blender and blend it into a smooth paste with limited water. Set it aside.
2. Heat oil in a wok. Add in Mustard and Cumin and allow them to splutter.
3. Add in onion and curry leaves and saute until glossy.
4. Add in chopped tomatoes and salt. Cook until the tomato cooks mushy.
5. Add in the chopped drumstick.
6. Add in Turmeric powder. Soak amla sized tamarind in 1 cup water. Leave it for 30 mins. Then mash them extract the pulp and discard the water. Add in Tamind water.
7. Add in salt to taste and let the drumstick cook for few minutes.
8. Add in Coriander Powder and give a nice mix.
9. Add in grated coconut, shallots, garlic pods and curry leaves with required water into a blender and blend into a smooth paste. Add it into the Gravy.
10. Cook until the masalas blend well. Add in Chilli powder.
11. Cook until the masalas blend well.
Tangy and spicy Murungaikai theeyal is now ready to serve.