DRUMSTICK CHUTNEY, Senjanphalli ki chutney

Drumstick Chutney is a very popular instant side accompaniment served that can be eaten with rice or any type of Indian flat breads. It is very quick to prepare the drumstick chutney with some very handy ingredients that are easily available in most of our kitchens. The drumstick chutney is prepared adding some spicy spices, tanginess from tamarind and little jaggery giving a pleasant sweetness to the chutney.

Preparation of Drumstick chutney:

Cut the drumsticks and keep aside. In a vessel, add some water, drumstick pieces, salt and allow it to cook.
Add little turmeric powder, mix and cook the drumstick until they are 90% done.
Dry roast coriander seeds and chana dal for about a minute.
After roasting them for a minute, add whole red chillies, toor dal and dry roast for another minute.
Now, add cumin seeds, fenugreek seeds, urad dal wash, sesame seeds, asafoetida and roast well.
Then grind these ingredient to fine paste by adding jaggery and keep aside.
Add some tamarind juice to the drumstick pieces, mix and let it cook for about a minute.
After a minute, shift the drumstick pieces into a vessel or bowl. Add the spice mix powder to the drumstick pieces and mix well.

For tempering the chutney:

Heat some oil in a pan, add mustard seeds.
When they start crackling, add few red chilli pieces, channa dal and stir it.
When the chana dal is slightly roasted, add urad dal, cumin seeds and curry leaves and suate it.
At last, add this tempering to above prepared drumstick gravy and mix well. Serve it with hot rice.

Ingredients

Directions

Preparation of Drumstick chutney:

Cut the drumsticks and keep aside. In a vessel, add some water, drumstick pieces, salt and allow it to cook.
Add little turmeric powder, mix and cook the drumstick until they are 90% done.
Dry roast coriander seeds and chana dal for about a minute.
After roasting them for a minute, add whole red chillies, toor dal and dry roast for another minute.
Now, add cumin seeds, fenugreek seeds, urad dal wash, sesame seeds, asafoetida and roast well.
Then grind these ingredient to fine paste by adding jaggery and keep aside.
Add some tamarind juice to the drumstick pieces, mix and let it cook for about a minute.
After a minute, shift the drumstick pieces into a vessel or bowl. Add the spice mix powder to the drumstick pieces and mix well.

For tempering the chutney:

Heat some oil in a pan, add mustard seeds.
When they start crackling, add few red chilli pieces, channa dal and stir it.
When the chana dal is slightly roasted, add urad dal, cumin seeds and curry leaves and suate it.
At last, add this tempering to above prepared drumstick gravy and mix well. Serve it with hot rice.

Articles

Drumstick chutney is unique to taste for its blend of flavors. The outburst of the amalgamation of flavors explodes on bite giving a refreshing zest to the palate. It is a very popular instant side accompaniment served that can be eaten with rice or any type of Indian flat breads in South Indian homes. This chutney can be prepared with some very handy ingredients that are easily available in most of our kitchens.

The drumstick tree is perennial, erect, slender, and 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. Drumstick is easily available around the year. When cooked, drumstick is one of the yummiest vegetables. They are extensively used in South Indian dishes. It is used in various dishes like sambar, curries etc. Drumstick leaves are also used in making stir fry dishes or added in parathas. Some of the dish with the star ingredient drumstick are, Drumstick tomato curry, Drumstick plantain biryani, Drumstick mutton curry, Green peas and drumstick puli, Drumstick leaves dal and more…

Chutney is an integral part of Indian delicacies. It is well known by various titles domestically as thuvayal, pachadi, chammandhi and many others. There are plenty of types of chutney which may be eaten like a dip or sauce with any type of Indian meals. Chutneys have been in variations - wet, dry, sweet, sour or spicy hot. The feel of chutney differs from chunky ones to smooth pasty ones.

The word Chutney is derived from an Indian term Chatni meaning crushed. They require very less effort but a handful of fresh ingredients to make them well. Chutney plays a very multiple role in Indian cuisine despite the fact that it can be easily tucked away in any corner of the plate. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Chutney can also be made with fruits, vegetables, herb or spices. Some of the chutneys are Idli Peanut Chutney, Tomato Chutney, Coconut Chutney, Cucumber Chutney, Ginger Chutney….

Cooking Tips:

The quantity of green chillies can be increased or decreased according to the spicy flavor preferred.

The chutney can be stored for a couple of days in refrigerator.

These chutney ‘s taste awesome when ground in traditional mortar and pestle. If you have the equipment and energy to make it that way, believe me, you can get the real taste of these chutney’s.

Health Tips:

The drumstick pods are rich in Vitamin A, B1, B2, B3, C, and minerals like calcium, iron, phosphorus, magnesium and

The drumstick plant also serves as a tonic, digestive, diuretic, aphrodisiac, and anti-inflammatory.

Chutney acts as an appetizer and also some are good for digestion.

Do try this awesome variation of preparing drumstick chutney and delight your palate.

DRUMSTICK CHUTNEY

Description

Ingredients

Directions

Articles