Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Ingredients

                                                                         Serves 2 - 3

1.       Drumstick – 3 big

2.       Tamarind – Lemon sized ball

3.       Brown Chickpeas – 1 cup(cooked)

4.       Jaggery – 1 tblsp

 .      Turmeric  Powder – ½ tsp

To be roasted and ground

1.       Asfoetida – small piece

2.       Channa Dal – 1 tsp

3.       Black pepper – ¼ tsp

4.       Dried Red Chillies – 3- 4

5.       Grated Coconut – ½ cup

For Seasoning

1.       Coconut Oil – 1 tsp

2.       Mustard Seeds – 1 tsp

3.       Curry leaves – a few

Method

Soak tamarind in hot water for about 10 mins. Squeeze and extract tamarind juice. Keep aside.  Pressure cook chickpeas . Once well cooked and keep aside. Cut drumstick into small pieces. In a pan, add a tsp of oil and fry the drumstick pieces with a little salt for about 5 – 7 mins. .  In a vessel pour the tamarind extract; add the fried drumstick pieces, turmeric powder, salt and jaggery. Allow this to boil till the raw smell of tamarind goes and the vegetable is cooked.

For the spice paste:

Murungakai Pitlai ( Drumstick Brown chickpeas Curry)

Heat a tsp of oil, add asfoetida, allow it to fry, then add channa dal fry for a minute then add the pepper and finally add the chillies. Fry this till the Channa dal turns a nice golden color. Take this out in a plate. Fry the grated coconut for a few mins. Grind the spices with coconut to a smooth paste by adding little water.

Once the vegetable is cooked add the cooked brown chickpeas and stir well. Bring to boil. Then add the spice paste and allow to boil for about 2 mins. Add water by checking for consistency. Remove from heat.

Heat a tsp of coconut oil. Add mustard seeds. Once the seed start spluttering pour it on top of the Pitlai and garnish with curry leaves.

Nutritious drumstick Pitalai is ready. Goes well with steaming hot rice and some vegetable curry. Also try it as an accompaniment with Idly, Dosa or even Adai.