DrumStick Saambar.

Drumstick/Nugge Kai is one of the favourite vegetable of many people. The drumstick sambar is very tasty, aromatic and healthy.

Drumstick is known in different names. Nugge Kai in Kannada, Muringakai-Tamil and Munnakaya/Muluku Kada/ Munaga in Telugu. Sahijjan/Shinga/Segva in Hindi and Saragvani/Saragavo in Gujarathi. Moska Saang - Konkani, Shevaga/Sheng/Sheerenga in Marathi, Sajana Chhun in Oriya and Savonjna in Punjabi.
Lets see some benefits of having Drumstik in our diet.
Drumstick is rich in B-complex vitamins, vitamin B6, Vitamin B-1 , B2, B3., Vitamin A and Vitamin C. They are good source of Calcium, iron, copper, manganese, zinc and magnesium. Drumstick leaves are good source of calcium. Calcium is required for bone strengthening. It is good for nursing mothers and people who suffer from malnutrition. Drumstick contain good amount of anti oxidants and helps in curing eye problems. It also helps in preventing liver damage and antioxidants sources help in prevent the damage against free radicals. It also helps in regulating thyroid functions. Drumstick is a natural antiseptic herb.
It is a simple and tasty sambar and it goes well with idli, dosa, rotti, chapati and almost all main dishes.

Ingredients :

To Cook :
Drumsticks/Nuggekai : 4 to 5
Toor dal : 1/2 Cup
Radish/ Mooli /Moolangi : 2
To Grind :
Coconut : 2 to 3 Tablespoons
Sambar Powder : 1 Tablespoon (Full)
Tamarind : a small marble size
To Add :
Salt : as required
Ground Masala
Coriander Leaves :  1 Tablespoon
Turmeric powder : a pinch
Seasoning :
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and remove the outer layer of the hard drum sticks. Cut it into small pieces.
2. Wash and cook dal with required water. (pressure cook for 8 to 10 minutes).
3. Wash and remove the outer layer of moolangi/radish and cut it into pieces.

4. Now cook drum stick pieces and radish pieces till they turn soft.
5. Grate coconut and grind it with tamarind and sambar powder.

6. Now keep a pan on the fire. Put cooked drum stick pieces, cooked dal.
7. Add salt and turmeric powder. Mix it well. Let it cook for 2 minutes.
8. Add ground coconut mixture. Mix it well and cook for 2 to 3 minutes.

9. Shift the curry to a serving dish. Add mustard seasoning and coriander leaves.

10. Serve with the main dish you have prepared.

Note :

You can use moong dal instead of toor dal. Cook drumstick till they turn soft. (do not over cook).
Adding onions and garlic is optional. Adding any brand sambar powder is optional. I have used home made sambar powder.
For Sambar Powder : Dry roast, methi seeds 1/4 teaspoon, 1 to 1 1/2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal, 5 to 6 red chilly ( I have used byadagi chilly) and 1/4 Teaspoon of jeera. Ingh and curry leaves. Dry roast all these ingredients one by one and dry grind it till powder.
Sambar Powder is ready to use. (1 Time use).
Time : 30 minutes
Serves : 4.

Tonde Kai Palya (Ivy Gourd Dry Curry)

Tonde Kai Palya/Ivy Gourd Dry curry is a side dish. Palya (Dry curry) and Tonde kai means Ivy gourd,
Ivy Gourd is known in different names like, baby watermelon, little gourd, tindora, Tonde Kayi (Kannada) Kovakka (Tamil), Dondakaya(Telugu), Tendli or Tondli (Marati), Kunduri (Oriya)  and kundri/Kovai or Kovakkai in Malayalam.
In Dakshina Kannada or South Karnataka (Udupi, Mangalore etc ), we do prepare this Tondekai Palya on a Yugadi Festival Day. (Soura Yugadi). Fresh cashews are added to this curry. One mor dish Kadale - Tonde kai gasi  (Ivy Gourd - Channa thick curry) is also very famous in South Canara. (South Part of Karnataka).

We can have this curry with so many main dishes like, Plain or masala rice, chapati, poori, rotti , naan, roti and even dosas. In Maharastra, Rice Palav prepared using this vegetable is very famous.
Lets see some benefits of eating Ivy gourd in our diet.
Ivy gourd helps to control diabetes. It contain Vitamin A (beta carotene). Ivy gourd has an excellent source of protein and fiber. It helps to treat people who supper from bowel movements. Ivy gourd has good source of vitamins which is essential for human body. It is a rich source of Vitamin C, Vitamin B 1 and B 2 and Vitamin A. It has some amount of anti oxidant properties.
Tonde Kai Palya has no onions or garlic in it. We can prepare them on any day. Be it a festival or fasting or a normal day or party time.This Palya goes well with all items. It is a simple and easy curry that anyone can prepare it very quickly.
Lets see the recipe Now :

Things Needed :

Tonde Kai/ Ivy gourd : 1/4 Kg
Red chilly : 2 to 3
Turmeric Powder : a pinch
Coconut : 2 Tablespoons
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoons
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Salt : As required
Ondelaga Leaves  ( Gotu Kola leaves) : 1 Handful

Method :

1. Wash and cut tonde kai in to pieces, (according to your wish). Put it in a bowl of water.
2. Wash and cut ondelaga /Gotu Kola leaves into thin and keep it aside.

3. Grate coconut and keep it aside. Cut red chilly in to pieces and keep it aside.
4. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Add red chilly pieces
5. Let mustard seeds splutter. Add curry leaves.

6.  Remove all the tondekai pieces from water and add it to the seasoning.
7. Mix it well and fry for 2 minutes. Add water (1/2 cup) and cook till they turn soft.
8. Let all the moisture disappear. Add turmeric powder and salt. Mix it well and cook on low flame.
9. Now add grated coconut the dry curry. Add cut Ondelaga leaves and mix it well.

10. Shift the cooked Tonde Kai dry curry to a serving bowl. Palya is ready to serve.

Note :

Cut ondelaga leaves into thin. Using ondelaga (one leaf in each branch ) is optional. You can use coriander leaves. Eating ondelaga leaves helps in circulating and purifying blood in our body. You can also cook tonde kai first and then season it. Cook till the vegetable is soft. Adding onions and
garlic is optional.
Time : 20 Minutes.
Serves : 3 to 4