Raw Mango And Drumstick Dal !!!

Ingredient's

2 drumsticks, cleaned, scraped and chopped into 2-2.5 inch pieces

1 raw mango (cut into medium pieces)

1 cup toordal

1 medium onion, 1 green chili, 1 medium tomato chopped

1/4 tsp turmeric powder, 1/4 tsp coriander powder

1tbsp tamarind pulp

2cup of water 

Salt to taste

For tempring

1/4 tsp mustard seeds

1/2 tsp cumin seeds

a pinch of hing-asafoetida

1 sprig of curry leaves

Cooking Method

In a pressure cooker, add all the above ingredient's, except drumsticks and raw mango. Cook for 3 whistle (1 in high flame 2 in low flame) Then allow pressure to go and open the lid and smash the dal little bit. In a mean time, take a tarka pan and prepare for tempering. Then add tempering it into the cooked dal with drumsticks and raw mango, close the pressure cooker lid and cook for another 1 whistle in a high flame.

Serve hot with Plain Rice..

DrumSticks and Potato Khurma

The drumstick is a fairly common vegetable grown all over India. It is valued mainly for the tender pod. It is antibacterial and a wonderful cleanser. The drumstick tree is perennial, erect, slender, medium sized with many arching branches. It is mostly grown as a backyard tree in most of the South Indian homes. It has drumstick like fruits, small white flowers and small and round leaves which are cooked and eaten as vegetable.
Nutritionally, drumstick pods and leaves are of great value as sources of acrotene, calcium, phosphorus and vitamin C. The leaves, flowers and fruits of drumstick which are used as vegetable have great nutritional value. The tender fruit is used in samber and most dishes in South Indian homes. The leaves and flowers are used to prepare curry and cake. Source from (BEST HOME REMEDIES)

Ingredients

2 Medium drumsticks, pealed washed and cut into 2 inches pieces
1 Medium potato, pealed washed and cut into 2 inches cubes
2 to 3 small pieces of coconut, 1 onion, few stems of coriander leafs, 2 tomatos
10 - 12 curry leaves (optional)

1 tsp ginger garlic paste
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder

1/4 tsp mustard seeds
Salt to taste

2 tsp oil

Cooking Method
Grind coconut , onion, coriander leafs and ginger garlic paste together/Puree the tomatoes seprately
Heat the oil in pressure cooker, add mustard seeds and curry lefas, when they splutter, add the grinned paste and fry to golden brown

Add the masala powder, potato and a pinch of salt, mix and cook for 2 minutes, then add tomato puree, drumsticks cook for another 30sec. Add enough water just to cover everything.

Close the pressure cooker
Cook for 2 whistles.
Once the pressure is out, open and boil till you get the required consistency for the gravy.
Garnish with coriander leaves and serve with Rice/Phulka /Roti/chapati and papad.