Green Peas & Drumstick curry with Roasted Indian spices / Patani & Muringka Varutharacha Curry

Roasted spices curry along with coconut is a famous curry in Kerala. This preparation is generally made with chicken / mutton / meat. But recently I was reading through a blog and I noticed the roasted spices curry made with vegetables. I was quite interested and wanted to try it out.

The curry came out well and it tasted delicious. This curry has the goodness from the vegetables & dal and a rich flavor of roasted spices. I am sure you will want to try this out. Here’s the recipe for this tasty curry.

Ingredients:

Green peas (fresh or frozen) - 1 cup

Drum stick, cut into 4" long pieces – 1 big

Toor dal / pigeon peas - 1/2 cup

Coconut, grated - 1/2 cup

Urad dal - 3 tsp

Black peppercorns – 5 to7 nos

Cumin seeds / Jeera - 1/2 tsp

Dry red chillies, medium size – 3 to 4 nos

Turmeric powder - 1/4 tsp

Asafoetida / Hing  -  ¼ tsp

Oil – 1 tbsp + 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves  - 5 to 8 nos

Preparation:

 Pressure cook the toor dal with turmeric powder and salt until soft and mushy.

 In another vessel, boil and cook the peas and drumsticks with a pinch of salt. Cook until soft, this might take about 5-6 mins.

 Mash the cooked dal a bit and add it to the peas and drumsticks mixture and simmer till it boils.

Meanwhile, heat 1 tsp oil in a small pan and roast the urad dal, red chillies, peppercorn, and cumin seeds until the dal turns golden brown. Cool slightly and grind along with the coconut into a smooth mixture.

Add the ground masala to the peas-dal-drumsticks mixture and bring to boil. Add salt and curry leaves. Continue to simmer until the desired consistency is reached. If too thick, add some water while boiling.

Heat 1 tbsp oil and add the mustard seeds, when its crackles add asafoetida and remove from heat. Pour this over the boiling gravy.

Serve hot with rice.

[Recipe Courtesy – Edible Garden]