Muringakka Thoran

1. 1
   prep

   Prepare the drumsticks and coconut mixture.

   1.Wash the drumsticks, trim the ends, and cut them into 2-inch batons.

   2.In a mixing bowl, combine the grated coconut, turmeric powder, red chili powder, and cumin seeds.

   3.Add the crushed garlic, slit green chilies, and a pinch of salt. Mix well and set aside.
2. 2
   saute · ~12 min

   Cook the drumsticks.

   Heat the coconut oil in a kadai or pan over medium heat. Add the mustard seeds and let them splutter, then add the dried red chili pieces and curry leaves. Add the shallots and sauté until soft and translucent. Add the drumstick pieces, sprinkle the remaining salt, and stir well. Add 2 tablespoons of water, cover, and cook on low heat until the drumsticks are tender, about 10 to 12 minutes.

   TIPCheck the drumsticks for tenderness by piercing with a fork. They should be soft but not mushy.
3. 3
   saute · ~4 min

   Add the coconut mixture and finish cooking.

   1.Uncover the pan and add the prepared coconut-spice mixture.

   2.Gently stir to coat the drumsticks without breaking them.

   3.Cook uncovered on low heat for 3 to 4 minutes until the coconut is warmed through and the moisture evaporates.

   4.Taste and adjust salt if needed.

   TIPKeep the heat low so the coconut doesn't brown; this is a gentle finish, not a fry.
4. 4
   garnish

   Garnish with fresh curry leaves and serve hot.

   Turn off the heat. Tear a few fresh curry leaves on top for a final burst of aroma.

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