Murungai Kai Curry

Ingredients

4 Drumsticks

½ Grated Coconut

1½Cups Hot Water

 15-20 Stalks Coriander

8 Large Green Chilies

24 Cashewnuts

1”Piece Cinnamon

6 Cloves

6 Cardamoms

¼” Piece Dry Ginger

1 Tbsp Ghee

1 Tsp Aniseeds

1 Medium Onion (Sliced)

1 Tsp Turmeric Powder

1 Tsp Chili Powder

Salt to taste

Method

1. Wash drumsticks. Cut each about 2” or 2½” pieces.
2. Soak grated coconut in ¾ cup hot water for about 10 mins. Extract thick coconut milk and keep aside. Add the remaining ¾ cup hot water to the grated coconut from which thick milk has been extract as much of thin milk as possible. Do not add any more water.
3. Wash coriander leaves. Pound or grind to get a paste.
4. Add salt and mix well. Wash, slit and seed green chilies.
5. Roast and grind cashew-nut.
6. Grind cinnamon, cloves, cardamoms and dry ginger to form a fine paste.
7. Add 1 to 2 tsp of thin coconut milk while grinding the spices.
8. Heat little ghee in a saucepan. Add the drumstick pieces and fry very lightly for a minute, stirring all the time.
9. Drain the ½tsp ghee and keep aside. Add thick coconut milk and coriander paste to the fried drumsticks. And cook for about 5-7 mins. or till the drumsticks are tender.
10. Add green chilies, ground cashew-nuts and aniseeds.
11. Cook for further 1-2 mins
12. Heat ½tsp ghee. Fry onion till light brown. Add turmeric and chili powders. Fry for 1min . Now add cinnamon paste. Fry for another1-2mins.
13. Add to the cooked drumsticks. Add thin coconut milk.
14. Bring to a boil and simmer for a few minutes till chilies discolor. Serve with plain boiled rice.