Drumstick leaves Kulambu/Curry

Drumstick greens/leaves are an excellent source of Vitamin A offering several health benefits including maintenance of skin integrity, vision, immunity and mucus membrane repair. A good anti-oxidant too. It is so good for pregnant women & feeding moms as it is rich in iron, calcium & zinc.

My mom used to make this curry frequently with fresh, young, tender leaves, as we had a drumstick tree at my backyard. When I came to USA I missed it a lot as it is one my favorites. But I was so happy & excited to see fresh drumstick leaves at the Indian grocery store a year back. From then I used to buy it frequently & started enjoying this curry. I thought to post this recipe as I heard few people saying what dish can we make out of those leaves. It is a very simple, tasty & less time consuming recipe except for the cleaning part.

Drumstick leaves Kulambu/Curry Recipe

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 4
Recipe Category : Gravy | Recipe Cuisine : South Indian

Ingredients

Drumstick leaves - a big bunch

To grind:
Shallots(small onions) - 4
Red chilli - 2
Garlic pods - 1
Coriander seeds - 1tsp
Toor dhal - 2 tsp 
Cumin seeds(jeera) - 1tsp
Coconut(shredded) - 2 tbsp
Curry leaves - a sprig


For seasoning:
Coconut Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a sprig
Shallots - 5

Method

1. Clean the leaves without sticks and wash thoroughly.

2. Pre-cook the leaves with a cup of water for 10 mins till it becomes soft. 

3. Grind all the ingredients given under To Grind.

4. Heat the pan with coconut oil and season it with mustard seeds, curry leaves & shallots.

5. Then add the ground paste to the seasoning.

6. Add the pre-cooked leaves & required salt.

7. Cook in medium flame for 10-15 mins & switch off the flame.

Serve it with hot steamed rice or dosas.

Points to be noted:

• Select a fresh bunch with young tender leaves.
• Do not overcook the leaves or gravy as it will spoil the taste.

Chicken Gravy

Whenever I come across the word Chicken gravy, the first thing that comes to my mind is my Mom's oil oozed Naatu Kozhi (Farm raised fresh organic chicken) Kuzhambu. The skin of the chicken is burnt which gives a nice smoky flavor to the gravy. Longing for it badly:( Here in US, I used to buy farm raised organic chicken in a Natural grocery shop. But it is no more near the taste of Naatu kozhi in my hometown.


I usually prepare chicken gravy in an old fashioned method without adding garam masala, as my Mom cooks that way. But for a change, I tried this chicken gravy in a different method for today's lunch. It came out too good. Couldn't wait to share this recipe with you all. Here comes the recipe..

Chicken Gravy Recipe

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3
Category : Side dish | Cuisine : South Indian

Ingredients

Chicken with bones - 1/2 kg 
Big Onion -  1
Shallots - 10
Tomato - 1
Green chilli - 1 slitted
Ginger garlic paste - 1 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tbsp
Coriander leaves (Cilantro) -  few chopped
Salt - to taste
Water - 1 cup 

To Grind
Fennel seeds - 1/2 tsp
Pepper corns - 1/2 tsp
Split roasted gram (Pottukadalai) -1/2 tsp
Cashew nuts - 3
Fresh grated coconut - 1/4 cup minus 1 tbsp
Yogurt - 2 tsp

To Temper
Cloves - 2
Cinnamon - 1/2 inch piece
Bay leaves - 1/2
Curry leaves - a sprig
Gingelly oil - 2 tbsp

Method 

1. Clean and wash the chicken. Marinade the chicken with a tsp of yogurt(curd), turmeric powder & salt. Set aside.

2. In a pressure cooker heat the oil and add the items listed under "To temper" and saute it for 2 mins. Then add ginger garlic paste & saute till the raw smell leaves. Add onions & green chilli. Once the onions are sauteed well, add the tomato. Fry it till it becomes mushy.

3. Now add the chicken and give it a quick stir. Then add garam masala, red chilli & coriander powders. Fry them well for 5 mins.

4. Add a cup of water & required salt and pressure cook for 3-4 whistles.

5. Meanwhile grind the ingredients to a smooth paste, given under "To Grind" and keep it ready.

6. Once the pressure releases, add the ground coconut paste to the gravy and mix well.

7. Now reduce the flame to medium low and allow it to boil for 10 mins till the oil separates.

8. Add the chopped coriander leaves and switch of the stove.

Serve hot with steamed rice / rotis / dosas.

Points to be noted

• Whenever you are preparing any dish with chicken, don't forget to marinade it with turmeric powder & salt atleast for 10 mins. It helps to remove the bacteria and raw smell of the chicken.
• Also use Gingelly oil for cooking any kind of chicken gravy. It adds a special flavor to it.